1/2 lb. dry pinto beans
5 c. canned tomatoes
1 lb. green pepper, chopped
1 1/2 tbsp. salad oil
1 1/2 lbs. chopped onion
2 cloves garlic, crushed
1/2 c. chopped parsley
1/2 c. butter
2 1/2 lbs. ground beef (chuck)
1 lb. lean pork (ground)
1/2 c. chili powder
2 tbsp. salt
1 1/2 tsp. salt
1 1/2 tsp. cumin seed

Wash beans. Cover with water and soak overnight. Simmer in same water until tender. Add tomatoes and simmer five minutes more. Saute green peppers in oil. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saute meat for fifteen minutes. Add meat to onion mixture. Stir in chili powder; cook 10 minutes. Add this to beans; add spices. Simmer, covered, for one hour. Cook uncovered for 30 minutes. Skim any fat from top. Freezes well.