Chasen's chili

MAKES 15 (1-CUP) SERVINGS

1/2 pound dried pinto beans
2 (16-ounce) cans crushed tomatoes
1 pound green bell peppers, cored, seeded and coarsely chopped
1-1/2 tablespoons vegetable oil
1-1/2 pounds onion, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, finely chopped
1 cup (1 stick) butter
2-1/2 pounds ground chuck
1 pound lean ground pork
1/3 cup chili powder
2 tablespoons salt
1-1/2 teaspoons pepper
1-1/2 teaspoons ground cumin

Rinse beans. Place in a bowl and add enough water to cover them by 2 inches. Soak overnight.

The next day, place beans and soaking water in a large, heavy pot. Simmer, covered, until tender, about 40 minutes. Add tomatoes and simmer for 5 minutes.

In a large skillet over medium heat, sauté green peppers in vegetable oil for 5 minutes. Add onions and cook, stirring frequently, until tender, about 10 minutes. Add garlic and parsley. Remove from heat and pour into a large bowl. In the same skillet, melt butter over medium heat. Brown the chuck and pork, stirring occasionally, for 15 minutes. Stir in chili powder and reserved onion mixture. Cook for 10 minutes. Add meat-onion mixture to beans, season with salt, pepper and cumin. Simmer, covered, for 1 hour. Remove cover and cook 30 minutes longer. Skim fat off the top and serve.

Col. Richard Sass, Whiting, Ind.

Nutrition facts per serving: 470 calories, 32 g fat, 15 g saturated fat, 110 mg cholesterol, 21 g carbohydrates, 25 g protein, 1,228 mg sodium, 7 g fiber