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1 lb hot pork sausage
2 1/2 lbs ground chuck
4 onions, chopped
2 green peppers, diced
2 large cans crushed tomatoes
2 cans rotel tomatoes
1/2 lb dry pinto beans
2 tbs olive oil
3 cloves garlic, minced
1/2 cups chopped parsley
1/2 cups margarine
2 tbs salt
1/3 cups chili powder
1 1/2 tsp black pepper
1 tsp red pepper
1 1/2 tsp cumin
water
In large pot, soak beans in water overnight. Drain into Dutch oven, cover with cold water and simmer until beans are tender, about
1 hour. Add tomatoes and simmer 5 minutes longer.
Heat olive oil in large skillet and sauté green peppers, onion, garlic, and parsley.
In another large skillet, melt margarine and brown chuck and pork sausage. Add
onion mixture and stir in chili powder. Cook 10 minutes and add mixture to beans. Add rest of spices, stir and simmer covered 1 hour.
Remove cover and simmer 30 minutes longer. Skim most of grease from top
and serve.
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