1/2 lb. dried pinto beans, washed
6 lg. onions, chopped
4 lg. green or red pepper, chopped
4 clove garlic, minced
1/4 c. corn oil
1/2 c. fresh parsley, chopped
1 (28 oz.) can tomatoes, drained
2 1/2 lb. beef chuck roast, cut in 1/2 inch pieces
1 1/2 lbs. lean pork butt, 1/2 inch pieces
1/3 c. chili powder
2 tbsp. chopped seeded green chilies
1 tbsp. salt
1 1/2 tsp. pepper
2 tbsp. cumin powder

In a 1 quart pan cover beans with water. Cover and cook for 1 hour, or until tender. In a heavy kettle saute' onions, green peppers, and garlic in oil until onions are transparent. Add remaining ingredients. Simmer covered for 1 hour, uncover and cook for at least 1/2 hour longer or until thick.