My Old Stand By Chili

I've been making this recipe forever. It's a good one, and everyone likes it. No fancy ingredients . . . just good chili.

1/2  lb  dried pinto beans
2  (16 oz)  cans  diced tomatoes
1  lb  green peppers, coarsely chopped
1-1/2  lbs  onions, chopped
1-1/2  Tbs oil
2  cloves  garlic, crushed
1/2  cup  parsley, finely chopped, or 1/4 cup dried
1/4  cup butter or margarine
2-1/2  lbs  ground chuck
1  lb  lean ground pork
3  Tbs  chili powder
2  Tbs  salt
1-1/2  tsp  pepper
1-1/2  tsp  ground cumin
Cooked rice, optional
Grated cheddar cheese, optional

Wash beans. Add water to 2" above beans and soak overnight. Simmer covered, in the same water, until tender. Add tomatoes and simmer 5 minutes.

Saute green peppers in oil, slowly, for 5 minutes. Add onion and cook until tender. Add garlic and parsley.

In a large skillet, melt butter. Saute beef and pork 15 minutes. Drain and rinse with hot water. Add to onion mixture. Stir in chili powder. Cook for 10 minutes. Add this mixture to beans, and season with salt, pepper, and cumin. Simmer, covered, for 1 hour. Remove cover and cook an additional 30 minutes. Skim any fat off the top.

Put a scoop of cooked rice in the bottom of each serving bowl. Pour chili on top. Pass the grated cheddar cheese.