Goblin Grub Chili

• 1/2 pound pinto beans, soaked overnight covered by 2" water
• 3 - 14 1/2 oz. canned tomatoes
• 1 pound green peppers (seeded and coarsely chopped)
• 1 1/2 tablespoon oil
• 1 1/2 pound onions, peeled and coarsely chopped
• 2 cloves garlic, crushed (use more if wish, maybe 4 cloves)
• 1/2 cup parsley, minced
• 1/2 cup salted butter
• 2 1/2 pounds ground beef chuck
• 1 pound ground lean pork
• 1/3 cup chili powder (I always use a bit more)
• 2 tablespoons salt
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons cumin seed - or ground cumin
• 1 1/2 teaspoons Accent

1. Soak the beans overnight in enough water to cover by 2 inches.
2. The next day, pour beans and liquid into a large kettle, cover and simmer until tender, approximately 1 hour. Make sure that the water does not boil out, add more if needed or until the beans are tender.
3. Add tomatoes and simmer 5 minutes longer.
4. Meanwhile in a large skillet saute` the green pepper with the oil for 5 minutes. Add the onions, garlic, parsley and cook until tender.
5. In another large skillet melt the butter and add the beef and pork. Saute` for 15 minutes.
6. Add the meat to the onion mixture. Stir in the chili powder and simmer 10 minutes.
7. Add the meat-onion mixture to the beans kettle. Season with salt, pepper, cumin seed and Accent. Simmer covered for about 1 hour.
8. Remove cover and continue cooking another 30 minutes, stirring occasionally. Add more water if needed to keep moist.
9. Skim fat from the surface and serve the chili.

pinto beans, tomatoes, green peppers, oil, onions, garlic, parsley, butter, ground beef chuck, ground lean pork, chili powder, salt, pepper, cumin, accent

Taken from www.epicurious.com/recipes/member/views/goblin-grub-chili-51299001 (may not work)