California Chili - cooking recipe

Ingredients

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

Preparation

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