Chili - cooking recipe

Ingredients

1/2 lb. dried pinto beans
3 cans (about 1 lb. each) tomatoes
3 green peppers, seeded and chopped
2 Tbsp. vegetable oil
4 large onions, chopped (5 cups)
3 cloves of garlic, minced
1/2 c. minced parsley
1/2 c. butter or margarine
3 1/2 lb. ground beef
1/3 c. chili powder
2 Tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. ground cumin

Preparation

Pick over beans and rinse.
Place in a large bowl; add water to cover; let stand overnight; drain.
Place beans in a large kettle, and add water to cover; heat to boiling and cover.
Simmer for about 45 minutes or until skins of beans burst when you blow on several on a spoon.
Add tomatoes and simmer 5 minutes.
Set aside.
Saute green peppers in the oil for 5 minutes; add onions and cook until soft, stirring frequently.
Add garlic and parsley. In a large skillet melt the butter and lightly brown ground beef; add beef mixture to onion mixture, stir in chili powder and cook 10 minutes.
Add beef mixture to beans, stir in remaining ingredients, cover and simmer 1 hour.
Remove cover and continue cooking for 30 minutes.
Skim fat from top and serve.
Makes 16 servings.