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

Directions

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.