1 lb. dried pinto beans
2 (16 oz.) cans tomatoes
1 lb. green peppers
1 1/2 lbs. onions
1 1/2 tbsp. salad oil
2 cloves garlic
1/2 c. parsley
1/2 c. butter
2 1/2 lbs. ground chuck beef
1 lb. pork sausage
1/2 c. chili powder
2 tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. ground cumin

Wash beans, place in bowl and add water to 2 inches above beans. Soak overnight. Simmer covered, in the same water until tender. Add tomatoes and simmer 5 minutes. Saute green peppers slowly in salad oil for 5 minutes. Add onion and cook until tender, stirring frequently. Add garlic and parsley. In large skillet melt butter and saute beef and pork sausage for 15 minutes. Add meat to onion mixture. Stir in chili powder and cook 10 minutes. Add this mixture to beans and season with salt, pepper, and cumin; simmer covered for 1 hour. Remove cover and cook 30 minutes longer. This serves 8 hungry people and freezes beautifully.