(serves 8-10)

2 cups pinto beans, soaked overnight in five cups water
5 cups canned tomatoes
4 green peppers, chopped
3 medium onions, chopped
2 tablespoons salad oil
2-3 cloves garlic, minced
1/2 cup chopped parsley
1 pound lean pork, chili ground
2 1/2 pounds beef chuck, chili ground
1/2 cup chili powder
2 tablespoons salt
1 1/2 teaspoon pepper
1 1/2 teaspoon cumin
1 1/2 teaspoon accent (optional)

Simmer beans in soaking water until tender (approximately 2 hours). Add tomatoes and simmer for 5 minutes. Saute green pepper and onion in salad oil until onions are translucent. Add garlic and parsley. Saute pork and beef for 15 minutes. Stir in chili powder and cook for 10 minutes more. Add to bean mixture along with sauteed vegetables. Add salt, pepper, cumin, and accent if desired. Cover and simmer for 1 hour, stirring occasionally so as not to scorch. Uncover and simmer for 1/2 hour longer. Skim off fat and correct salt and pepper.

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