1/2 lb. dried pinto beans
2 (14 1/2 oz.) cans tomatoes
1 (6 oz.) can tomato paste
3 lg. green peppers
1 1/2 tbsp. salad oil
1 1/2 lbs. onion, chopped
2 cloves garlic, crushed
1/2 c. parsley, chopped
1/2 c. butter
2 lbs. beef chuck, coarsely ground
1 lb. ground lean pork
3 tbsp. chili powder
2 tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. cumin seed
1/2 tsp. MSG

Wash beans and soak overnight in 7 1/2 cups of water. Simmer, covered, in same water until tender. Add tomatoes and simmer for 5 minutes more. Saute green pepper in salad oil for 5 minutes. Add onion; cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture; stir in chili powder. Cook for 10 minutes. Add this to beans; add spices. Simmer, covered, for 1 hour. Cook, uncovered, for 30 minutes. Skim any fat from top. Makes 4 quarts. Freezes well.