I found this one in a magazine quite a few years back-- I forget which periodical it was now but it is some good eating

These proportions will yield 8 to 10 servings

You will also need, in addition to the ingrediants, quite a few large pots and pans

First thing you want to do is get together the following stuff:

1/2 pound dry pinto beans

5 cups chopped tomatoes

1 pound chopped green peppers

1-1/2 tablespoons oil (veg or olive)

2 cloves minced garlic

1/2 cup chopped parsley

1/2 cup butter

2-1/2 pounds lean ground chuck

1 pound lean ground pork

1/2 cup Chili powder

2 tablespoons salt

1-1/2 teaspoon black pepper

1-1/2 teaspoon cumin seeds

Now to prepare :

Soak the beans in water overnight, drain and cover with cold water and simmer until they are tender

add the tomatoes and simmer 5 minutes longer then set aside (use a big pot)

Saute the peppers and onions then garlic and parsley in the oil (10" cast iron skillet will work here)

Cook the beef and prok in butter till browned (another pan needed for this step) and then add to the onion mix.

Stir in the chili powder and cook for 10 minutes

Add the meat mix to the beans and then the rest of the stuff and simmer, covered, for one hour.

Remove the cover and simmer 30 minutes longer.

Skim off the fat.

Like I said this will yield 8 to 10 servings

You can refridgerate and re-heat the next day and it will taste alot better

serve it up with fresh cornbread