Ingredients
½ pound pinto beans, soaked overnight covered by 2" water
3 - 14 ½ oz. canned tomatoes
1 pound green peppers (seeded and coarsely chopped)
1 ½ tablespoon oil
1 ½ pound onions, peeled and coarsely chopped
2 cloves garlic, crushed (use more if wish, maybe 4 cloves)
½ cup parsley, minced
½ cup salted butter
2 ½ pounds ground beef chuck
1 pound ground lean pork
1/3 cup chili powder (I always use a bit more)
2 tablespoons salt
1 ½ teaspoons pepper
1 ½ teaspoons cumin seed - or ground cumin
1 ½ teaspoons Accent
Preparation
Soak the beans overnight in enough water to cover by 2 inches.
The next day, pour beans and liquid into a large kettle, cover and simmer until tender, approximately 1 hour. Make sure that the water does not boil out, add more if needed or until the beans are tender.
Add tomatoes and simmer 5 minutes longer.
Meanwhile in a large skillet sauté` the green pepper with the oil for 5 minutes. Add the onions, garlic, parsley and cook until tender.
In another large skillet melt the butter and add the beef and pork. Sauté` for 15 minutes.
Add the meat to the onion mixture. Stir in the chili powder and simmer 10 minutes.
Add the meat-onion mixture to the beans kettle. Season with salt, pepper, cumin seed and Accent. Simmer covered for about 1 hour.
Remove cover and continue cooking another 30 minutes, stirring occasionally. Add more water if needed to keep moist.
Skim fat from the surface and serve the chili.
