This was printed in the Fort Worth Star Telegram several years ago. I have made it many times, usually omit the pork and cut the beef to 2 lbs, and double the beans.

CHASEN'S CHILI

1/2 lb. pinto beans, washed and soaked overnight
5 cups canned tomatoes
1-1/2 Tbsp. salad oil
1 lb. green peppers, seeded and coarsely chopped
1-1/2 lbs. onions, peeled and coarsely chopped
2 garlic cloves, peeled and crushed
1/2 cup finely chopped parsley
1/2 cup butter
2-1/2 lbs. chili-grind beef chuck
1 lb. ground lean pork
1/3 cup chili powder
2 Tbs. salt
1-1/2 tsp. black pepper
1-1/2 tsp. cumin seeds
1-1/2 tsp. monosodium glutamate (Accent)
Simmer beans in soaking water until tender. Add tomatoes and simmer for 5 minutes. Saute green peppers in oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and parsley.
Saute the pork and beef in butter for 15 minutes. Add the meat to the vegetable mixture, stir in the chili powder, and cook for 10 minutes. Then put in the beans and spices and simmer, covered, for 1 hr. Uncover the pot and simmer for another 30 minutes. Skim fat from top. makes 4 quarts