1 lb. pinto beans
1 lg. chopped bell peppers
1 1/2 lb. chopped onions
1/2 c. chopped parsley
2 1/2 lbs. ground chuck
1/3 c. chili powder
1 1/2 tsp. Accent
5 c. canned tomatoes
1 1/2 tbsp. salad oil
2 cloves crushed garlic
1/2 c. butter
1 lb. ground pork sausage
1 1/2 tsp. cumin seed

Wash beans and soak overnight in water. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes. Saute bell pepper in salad oil 5 minutes and add onions and cook until tender. Add garlic and parsley.

Melt butter in skillet and saute meat for 15 minutes. Add to onion mixture. Stir in chili powder and cook 10 minutes. Add to beans and spices and Accent. Simmer covered 1 hour. Cook uncovered 30 minutes. Skim fat from top. Makes 4 quarts of soup. Freezes well.