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| 1 x ca. 450 g | Pork, ground lean |
| 2 1/2 x ca. 450 g | Chuck, ground |
| 1 1/2 x ca. 450 g | onions chopped |
| 1 x ca. 450 g | green peppers chopped |
| 5 Tasse | Tomatoes chopped |
| 1/2 x ca. 450 g | Pinto beans |
| 1 1/2 Esslöffel | oil |
| 2 | cloves garlic |
| 1/2 | Arsley, chopped |
| 1/2 | Utter |
| 1/3 | Hili powder |
| 2 | Alt |
| 1 1/2 | Epper |
| 1 1/2 | Umin seeds |
| 1 1/2 | Sg |
| 1 | water |
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Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and Msg. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.
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