1/2 pound dried pinto beans
Water
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.
Makes 6 main dish servings.
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