Chasen'S Famous Chili

• 1 cup dried pinto beans
• 3 cups water
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon canola oil
• 2 cups chopped red bell pepper
• 2 cups chopped onion
• 1/4 cup chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 1 1/4 pounds ground round
• 1/2 pound lean ground pork
• 3 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper

1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
3. While beans cook, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
4. Kids Can Help: Let the kids stir the pot while the meat is browning and the tomatoes are cooking. They'll feel like real cooks. Just make sure you stay close.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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pinto beans, water, tomatoes, canola oil, red bell pepper, onion, parsley, garlic, ground round, lean ground pork, chili powder, salt, ground cumin, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chasens-famous-chili (may not work)