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Fry the bacon in a large pot over medium-high heat until crisp, about 6-8 minutes. Remove from pot and drain on paper towels.
Add the beef to the pot, and cook it in the bacon grease until brown.
Meanwhile, add onion, cilantro, garlic and tomatillos with 2 cups of water into a blender and blend well. You can add fresh peppers now and blend them together or just serve on side if you are not keen on spicy food.
Add the mix to the beef with another 4 cups of water. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer covered for about 1 hour or until the beef is tender (it depends on the cut of beef).
Divide the cooked beans among individual serving bowls. Ladle the soup and sprinkle with the bacon. Garnish with chopped cilantro, radishes and avocado slices. Enjoy!