1 c. dry pinto beans
5 c. canned tomatoes
1 lb. green peppers, coarsely chopped
1 1/2 tbsp. oil
1 1/2 lb. onions, peeled and chopped
2 cloves garlic, crushed
1/2 c. minced parsley
1/2 c. butter
2 1/2 lb. ground beef
1 lb. ground pork
1/3 c. chili powder
3 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. cumin seed

Wash the beans and place them in a bowl with enough water to cover them by 2 inches. Soak overnight. Pour the beans and soaking water into a large kettle, cover and simmer until tender, 1 to 2 hours. Add tomatoes and simmer 5 minutes longer. While beans are cooking, saute the green pepper in the oil in a large skillet for 5 minutes.

Add the onions, cook until tender. Add the garlic and parsley. In another skillet, melt the butter. Add beef and pork and saute about 15 minutes. Add the meat to the onion mixture. Stir in the chili powder, and simmer 10 minutes. Add meat mixture to the beans and season with salt, pepper and cumin seed.

Simmer the chili, covered, for 1 hour. Remove cover and continue cooking 30 minutes, stirring now and then and adding water to keep moist if needed. Skim the fat and serve. Makes 4 quarts. Freezes well.