Ingredients
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1 1/4 cups pinto beans
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3 cups cold water
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5 cups canned tomatoes
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2 tablespoons vegetable oil
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2 tablespoons chopped garlic
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1/2 cup chopped parsley
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4 ounces butter
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3 1/2 lbs ground beef, coarsely ground
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1/2 cup chili powder
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2 teaspoons cumin
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4 cups chopped onions
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1 1/2 teaspoons ground black pepper
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4 cups chopped green peppers
Instructions
- Pour the beans in a saucepan and cook until tender, adding water if necessary Heat the oil in the skillet, add the peppers and onions and cook until the onions are translucent.
- Add the garlic and parsley.
- Heat oil and butter in a pot large enough for all the ingredients.
- Add the beef and cook about 25 minutes, stirring to break up the lumps.
- Add the chili powder and cumin about halfway through the cooking process.
- Add the peppers and onions to the meat.
- Add the tomatoes, salt, and pepper.
- Simmer for 60 minutes, stirring often.
- Add the beans and water and continue cooking for an additional 30 minutes.
- Skim off fat.
- Serve with sour cream, chopped onions, shredded cheddar cheese and crackers.