Recipe: Chasen's Chili (using ground beef and pork, 1970's)

CHASEN'S CHILI

1 lb. dried pinto beans
Water, to cover beans
5 cups canned tomatoes
1 lb. green bell peppers, seeded and coarsely chopped
1 1/2 tbsp. oil
2 large onions, chopped
2 cloves garlic, peeled and crushed
1/2 cup chopped fresh parsley
1/2 cup butter
2 1/2 lbs. ground beef
1 lb. ground lean pork
1/3 cup chili powder
2 tbsp. salt
1 1/2 tsp. ground black pepper
1 1/2 tsp. cumin seeds
1 1/2 tsp. Monosodium Glutamate (MSG) (optional)

Wash beans, place in pan and add water 2 inches above beans. Soak overnight.

The next day, simmer beans covered in same water until tender. Add tomatoes and simmer 10 minutes longer.

Meanwhile, saute green peppers slowly in oil 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley.

In large skillet melt butter and saute beef and pork for about 15 minutes. Add meat to onion mixture, stir in chili powder and cook 10 minutes.

Add meat mixture to beans and season with salt, pepper, cumin and MSG, if using. Simmer covered for 1 hour. Remove cover and continue cooking for 30 minutes. Skim fat from top before serving.

Makes 4 quarts. Freezes beautifully!
From: Faith's Collection at Recipelink.com
Source: Typed recipe noted from Joyce G., 1970's