Chili

 

˝ lb. dried pinto or kidney beans

2 cans (28 oz. each) whole tomatoes

2 large green peppers, seeded and coarsely chopped

2 medium onions, coarsely chopped

2 cloves garlic, crushed

˝ cup finely chopped parsley

2 lb. lean ground beef

1 lb. lean ground pork

2 to 3 tablespoons chili powder

Salt

1 teaspoon pepper

1 teaspoon cumin seed

 

Completed soften beans (see directions below). Simmer until softened. Drain and place in Crock-Pot; add tomatoes, green peppers, onions, garlic and parsley. In a large skillet, sauté the beef and pork for about 15 minutes to remove excess fat. Drain and add meats to other ingredients in Crock-Pot. Season with chili powder, salt, pepper and cumin seed; mix thoroughly. Cover and cook on Low setting for 8 to 14 hours (on High setting for 4 to 5 ˝ hours).

 

One hour before serving, taste for seasoning and add additional chili powder if necessary.

 

Makes 12 servings (about 4 quarts).

 

 

 

How to soften dried beans:

 

Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 ˝ hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.