- 1/2 pound dried pinto beans
- 1 (28-ounce) can diced tomatoes in juice
- 1 large green bell pepper, chopped
- 2 tablespoons vegetable oil
- 3 cups onions, coarsely chopped
- 2 cloves garlic, crushed
- 1/2 cup parsley, chopped
- 1/2 cup butter
- 2 pounds beef chuck, coarsely chopped
- 1 pound pork shoulder, coarsely chopped
- 1/3 cup Gebhardt's brand chili powder
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons ground cumin
- Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes. Remove from heat.
- Cover and let stand one hour. Drain off liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.
- Stir in tomatoes and their juice. Simmer 5 minutes.
- In a large skillet sauté bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture.
- Using the same skillet melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper, and cumin.
- Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook 30 minutes more or to desired consistency.
- Chili shouldn't be too thick--it should be somewhat liquid but not runny like soup. Skim off excess fat and serve.