Chasen'S Famous Chili(Esquire 1973)

• 1/2 lb. dried pinto beans
• 2 c. tomatoes (16 oz.)
• 1 lb. green peppers, seeded and coarsely chopped
• 1 1/2 lb. onions, coarsely chopped
• 1 1/2 Tbsp. oil
• 2 cloves garlic, crushed
• 1/2 c. parsley, finely chopped
• 1/2 c. butter
• 3 lb. ground chuck
• 2 Tbsp. chili powder
• 2 Tbsp. salt
• 1 1/2 tsp. pepper
• 1 1/2 tsp. ground cumin
• 1 c. tomato soup
• 1 (8 oz.) can tomato sauce

1. Wash beans; add water 2-inches above and soak overnight. Simmer, covered, in same water until tender.
2. Add tomatoes and simmer 5 minutes.
3. Saute green peppers slowly in oil for 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley.
4. In large skillet, melt butter and saute beef for 15 minutes.
5. Stir in chili powder and cook for 10 minutes; add this mixture to beans and season with salt, pepper and cumin.
6. Simmer, covered, for 1 hour.
7. Remove cover and cook for 30 minutes longer.
8. Skim off fat.
9. Makes 1 gallon.

pinto beans, tomatoes, green peppers, onions, oil, garlic, parsley, butter, ground chuck, chili powder, salt, pepper, ground cumin, tomato soup, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22871 (may not work)