Grandma Sherlene's Chili

INGREDIENTS:

• 32 ounces dried pinto beans
• 16 ounces dried kidney beans
• 4 cans (32 ounces each) diced tomatoes
• 2 large green bell peppers, seeded and chopped
• 4 tablespoons vegetable oil
• 2 cups chopped onions, about 2 large onions
• 6 cloves garlic, minced
• 1/2 cup chopped parsley
• ½ stalk of celery
• 6 tablespoons butter
• 2 pounds lean ground beef
• 1 pound ground pork (opt)
• 3 T. chili powder
• 4 to 5 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin

PREPARATION:

Pick over pinto and kidney beans; rinse. Place beans in a large bowl; cover with water and let stand overnight in refrigerator. Drain before cooking. Place drained beans in a large Dutch oven or pot; add water to cover.

Bring to a boil; reduce heat, cover and simmer for about 45 minutes, or until beans are tender. Bean skins should burst when you blow on a few in a spoon. Add tomatoes and simmer for 5 minutes. Set beans aside. In a skillet, add 4 tablespoons of vegetable oil, sauté chopped onions and bell pepper until soft, stirring frequently. Add garlic and chopped parsley. In a large skillet melt 6 tablespoons butter and brown ground beef lightly. With slotted spoon, transfer beef to the onion mixture; stir in chili powder and cook for 10 minutes. Add beef mixture to beans and stir in pepper, ground cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. Skim off excess fat before serving pinto bean recipe.

This chili recipe serves 16.