Ingredients

1-1/3 cups dry pinto beans (8 ounces)

8 cups water

3 14 1/2-ounce cans tomatoes, cut up

4 medium green sweet peppers, chopped (3 cups)

4 medium onions, chopped (2 cups)

2 cloves garlic, minced

2-1/2 pounds lean ground beef

1 pound lean ground pork

1/2 cup snipped fresh parsley

1/3 cup chili powder

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons cumin seeds

Preparation

  1. Rinse beans. In a 5- to 6-quart Dutch oven, combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover; let stand in a cool place for 6 to 8 hours or overnight.)

  2. Drain and rinse beans. In the same Dutch oven, combine beans and remaining 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender. Drain, reserving 3/4 cup cooking liquid. Return beans and reserved liquid to Dutch oven. Add undrained tomatoes, sweet peppers, onions, and garlic.

  3. In a very large skillet, cook and stir ground beef and pork, half at a time, over medium heat until brown. Drain well.

  4. Add cooked beef and pork to the Dutch oven. Stir in parsley, chili powder, salt, black pepper, and cumin seeds. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Makes 10 servings.