1/2 lb. pinto beans
1 lb. green peppers, chopped
1 1/2 lbs. onions, chopped
1/2 c. fresh parsley, chopped
2 1/2 lbs. chili-ground beef chuck
1 1/2 tsp. black pepper
1 1/2 tsp. Accent (optional)
5 c. canned whole tomatoes
1 1/2 tbsp. oil
2 garlic cloves, crushed
1 lb. ground lean pork
1/2 c. chili powder
1 1/2 tbsp. salt
1 1/2 tsp. ground cumin

Wash beans and soak in water just to cover overnight. In large pot, simmer in their soaking water until tender. Add tomatoes and simmer 5 minutes. (If you don't want beans in this chili, just start with simmering the tomatoes for 5 minutes.) Saute green peppers in oil 5 minutes. Add onions and cook until tender stirring often. Add garlic and parsley. In another large pot saute meat until browned. Add meat to tomato mixture. Stir in chili powder and cook 10 minutes. Add other spices. Simmer COVERED 1 hour; then simmer UNCOVERED 30 minutes. Skim off grease. Serves 8.

Serve with grated cheese, sour cream, chopped onions, and any other desired toppings.