Ingredients

• 1/2 pound dried pinto beans, picked over and washed
• 5 cups canned crushed tomatoes
• 3 medium green bell peppers, cored, seeded and coarsely chopped
• 1-1/2 tablespoons vegetable oil
• 4 medium yellow onions, peeled and coarsely chopped
• 2 cloves garlic, peeled and minced
• 1/2 cup finely chopped fresh parsley
• 1/2 cup (1 stick) butter
• 2 1/2 pounds ground lean beef chuck
• 1 pound ground lean pork shoulder
• 1/3 cup chili powder
• 2 tablespoons salt
• 1-1/2 teaspoons black pepper
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons MSG

Preparation

Soak beans overnight in a large heavy kettle in cold water to cover by 2 inches. Next day, cover and simmer beans in soaking water until tender - about 1 hour. Add tomatoes and simmer 5 minutes longer.

Stir-fry green peppers in oil in a very large heavy skillet over moderate heat until limp - about 5 minutes. Add onions and stir-fry until glassy 5 to 8 minutes. Stir in garlic and parsley and set aside.

In a second very large heavy skillet, melt butter over moderately high heat. Add beef and pork and saute, stirring often, 15 minutes. Add meat to onion mixture, blend in chili powder and cook, stirring occassionally, 10 minutes.

Add meat mixture to beans, along with salt, black pepper, cumin and MSG. Bring to boiling, adjust heat so chili bubbles gently, cover and simmer 1 hour. Remove cover and cook, stirring now and then, 30 minutes longer.

Skim as much fat from chili as possible, ladle into heated soup bowls, and serve.