1/2 lb. dried pinto beans (1 to 2 cans kidney beans)
2 (16 oz.) cans tomatoes
1 lb. green peppers, seeded & coarsely chopped
1 1/2 lbs. onion, chopped
1 1/2 tbsp. salad oil
2 cloves garlic, crushed
1/2 c. parsley, finely chopped (1/4 c. dried)
1/2 c. butter
2 1/2 lbs. ground chuck - 3 lbs. hamburger
1 lb. lean ground pork
1/3 c. chili powder (2 more tbsp. will make it better)
2 tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. ground cumin

Add water if you want it more soupy. Add Accent and more salt if desired. Wash beans, place in a bowl and add water to two inches above beans. Soak overnight. Simmer covered in same water until tender, stirring frequently. Add garlic and parsley. Saute green peppers slowly in salad oil for 5 minutes. Add onions, cook slowly. In large skillet, melt butter and saute beef and pork 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 1 hour. Remove cover and cook 30 minutes. Skim fat off top.