California Chili

• 2 1/2 lb. beef chuck, cubed
• 1 1/2 lb. lean pork butt, cubed
• 6 large onions, diced
• 6 large green peppers, chopped
• 4 cloves garlic, minced
• 1/2 c. chopped fresh parsley
• 1 (28 oz.) can tomatoes
• 1/4 c. corn oil
• 2 Tbsp. chopped green chilies (seeds removed)
• 1/3 c. chili powder
• 1 lb. dried pinto beans
• 1 Tbsp. salt
• 1 1/2 tsp. pepper
• 2 Tbsp. cumin powder

1. Use a 2-quart pan to cook beans, covered with water, for 1 hour.
2. Add water, if necessary, until beans are tender.
3. In heavy kettle, saute onions, green pepper and garlic in oil until onions are transparent.
4. Add remaining ingredients.
5. Simmer, covered, 1 hour.
6. Uncover and cook 1/2 hour longer, until thick.
7. May be frozen and reheated.

beef chuck, lean pork butt, onions, green peppers, garlic, parsley, tomatoes, corn oil, green chilies, chili powder, pinto beans, salt, pepper, cumin powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645232 (may not work)