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1/2 to 1 lb. pinto beans
5 c. canned tomatoes
1 lb. green bell peppers,
seeded and chopped
1 1/2 Tbsp. salad oil
1 1/2 lb. onions, chopped
2 cloves garlic, crushed
1 1/2 tsp. Accent
1/2 c. finely chopped parsley
1 1/2 c. chopped celery
1/2 c. butter
2 1/2 lb. ground beef chuck
1 lb. lean pork
1/3 c. chili powder
1 1/2 tsp. pepper
1 1/2 tsp. cumin

Wash beans. Place in bowl; add water until about
2-inches above beans. Soak overnight. Simmer, covered, in
same water until tender. Add tomatoes; simmer 5 minutes
longer. Saute green peppers and celery slowly in salad oil for
5 minutes. Add onions; cook until tender, stirring frequently.
Add garlic and parsley. In large skillet, melt butter; saute
the beef and pork for about 10 minutes. Add meat mixture to
the beans; season with salt, pepper, cumin, chili powder and
Accent. Simmer, covered, 1 hour. Remove cover and continue to
simmer 30 minutes more. Skim fat from the top with ice cube
wrapped in cheesecloth or piece of old toweling. Makes 4
quarts and freezes beautifully.
Additional suggestions for serving: Nice to add a small
can of sliced olives and a small can of bits and pieces of
mushrooms. If on a diet, you can use ground round for all the
meat. I use only Spice Islands seasoning and I think it adds
something to the taste. Add onion powder to taste.
Instead of 1/3 cup chili powder, substitute with half
Spice Islands chili powder and half Spice Islands chili con
carne seasoning. If too thick, add V-8.
My aunt, who cooks for about 20 on weekend parties,
always cooks the beans separately; feels too many people
cannot eat the beans and others can mix the two to taste. This
way she can keep the plain chili on hand in the freezer which
she uses to top scrambled eggs, hot dogs or add to rice and
stuff bell peppers. This is perfect filling for tamale pie.

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