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

Wash beans and soak overnight in water 2 inches above beans. Cover and simmer in the same water until tender. Add tomatoes and simmer 5 minutes. Saute green pepper in salad oil for 5 minutes, add onion and 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 and cook 10 minutes more. Add this to the beans and add spices and monosodium glutamate. Simmer covered for 1 hour. Cook uncovered 30 minutes. Skim fat from top. ENJOY! ENJOY! Makes 4 quarts. Freezes well.