|Dried pinto beans/Kidney beans||1⁄2 Pound|
|Canned whole tomatoes||56 Ounce (2 cans, 28 ounce each)|
|Green peppers||2 Large, seeded and coarsely chopped|
|Onions||2 Medium, coarsely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Lean ground beef||2 Pound|
|Lean ground pork||1 Pound|
|Chili powder||3 Tablespoon|
|Cumin seed||1 Teaspoon|
Completely soften beans as directed .
Simmer until softened.
Drain and place in crock pot; add tomatoes, green peppers, onions, garlic and parsley.
In a large skillet, saute 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 1/2 hours).