CHASEN'S CHILI



1 cup dry pinto beans
5 cups canned tomatoes
1 pound green peppers, seeded and coarsely chopped
1 1/2 tablespoons oil
1 1/2 pounds onions, peeled and coarsely chopped
2 cloves garlic, crushed
1/2 cup minced parsley
1/2 cup butter
2 1/2 pounds ground beef
1 pound ground lean pork
1/3 cup chili powder
2 tablespoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons 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 the tomatoes and simmer 5 minutes longer.

While the beans are cooking, sauté the green pepper in the oil in a large skillet for 5 minutes.  Add the onions, and cook and stir until tender.  Add the garlic and parsley.

In another skillet, melt the butter.  Add the beef and pork and sauté about 15 minutes.  Add the meat to the onion mixture; stir in the chili powder, and simmer 10 minutes.  Add the meat mixture to the beans and season with the salt, pepper and cumin seed.

Simmer the chili, covered, for 1 hour.  Remove the cover and continue cooking 30 minutes, stirring now and then and adding water to keep it moistened, if needed.  Skim the fat and serve the chili in deep bowls.  Makes about 4 quarts.