1. Rinse beans, put in a bowl and add water so that it extends 2 inches above beans. 2. Allow to soak overnight. 3. Transfer beans AND water to a large stock pot. 4. Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours. 5. Add tomatoes and simmer 5 minutes. 6. Heat oil in large skillet and sauté green peppers slowly 5 minutes. 7. Add onions and cook until tender, stirring frequently. 8. Add garlic and parsley. 9. In a second large skillet, melt butter and sauté beef and pork 15 minutes. 10. Add meat to onion mixture, stir in chili powder and cook 10 minutes. 11. Add meat mixture to beans in large pot. 12. Season with salt, pepper, and cumin. 13. Simmer, covered, 1 hour. 14. Remove cover and cook 30 minutes longer. 15. Skim fat off top. 16. NOTE: This chili freezes very well. ---------------------------------------------------------------------------
Nutrition
Ingredients
