2 can Brooks chili beans
1 can (28 oz.) tomatoes
2 green peppers, chopped
2 lg. onions, chopped fine
1/4 c. butter
1/4 c. minced parsley
1 clove garlic mashed with 3/4 tbsp. salt
1/4 c. chili powder
3/4 tsp. each pepper, ground cumin seed (this is what makes the chili flavor) and monosodium glutamate
1 1/2 lb. ground beef
3/4 tbsp. salad oil

Put beans in big pot. Add tomatoes. Saute green peppers and onions in butter. Mix with beans and add parsley and seasonings. Cook meat in salad oil for 15 minutes. Stirring frequently. Add to first mixture and cook on low heat for 1 hour.