8 oz. pinto beans
5 c. canned tomatoes
1 c. chopped green pepper
2 c. chopped onions
1 1/2 tbsp. salad oil
2 cloves garlic, crushed
1/2 c. chopped parsley
1/2 c. butter
2 1/2 lb. ground chuck
2 lb. ground lean pork
1/3 c. chili powder
2 tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. cumin

Wash beans and soak overnight in 3 cups water. Simmer in same water until tender. Add tomatoes and simmer 5 minutes. Set aside. Saute green pepper and onions in oil, stirring often. Add garlic and parsley. Melt butter and saute meat until loses color (about 15 minutes). Add onion mixture, stir in chili powder and seasonings. Add to beans and simmer for one hour, covered, and then 30 minutes uncovered.

This recipe was given to me by my aunt Lynnie many years ago. I don't know where she got it so cannot vouch for its authenticity.