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| 1 Tasse | Dry pinto beans |
| 5 Tasse | tomatoes canned |
| 1 x ca. 450 g | Green peppers, seeded, chopped |
| 1 1/2 Esslöffel | oil |
| 1 1/2 x ca. 450 g | onions chopped |
| 2 | Garlic cloves crushed |
| 1/2 Tasse | Parsley minced |
| 1/2 Tasse | butter |
| 2 1/2 x ca. 450 g | ground beef |
| 1 x ca. 450 g | Lean ground pork |
| 1/3 Tasse | chilli powder |
| 2 Teelöffel | Salt (or less to taste) |
| 1 1/2 Teelöffel | pepper |
| 1 1/2 Teelöffel | Cumin seed |
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Wash the beans and place them in 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 1-2 hours. Add the tomatoes and simmer 5 minutes longer.
While the beans are cooking, saute the green pepper in the oil in a large skillet for 5 minutes. Add the onions, and cool and stir until tender. Add the garlic and parsley.
In another skillet, melt the butter. Add the 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 the meat mixture to the beans and season with salt, pepper and cummin 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 ot moistened, if needed. Skim the fat and serve the chili in deep bowls.
Makes 4 quarts.
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