Title: Magnum Chili
Categories: Chili Ethnic Meat
Yield: 10 Servings
| 1 | lb | Pork, ground lean |
| 2 1/2 | lb | Chuck, ground |
| 1 1/2 | lb | Onions; chopped |
| 1 | lb | Green peppers, chopped |
| 5 | c | Tomatoes,chopped |
| 1/2 | lb | Pinto beans |
| 1 1/2 | tb | Oil |
| 2 | | Garlic cloves |
| 1/2 | | Parsley, chopped |
| 1/2 | | Utter |
| 1/3 | | Hili powder |
| 2 | | Alt |
| 1 1/2 | | Epper |
| 1 1/2 | | Umin seeds |
| 1 1/2 | | Sg |
| 1 | | Water |
Soak Beans in Water to cover overnight. Drain, cover with cold Water and
simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min
longer. Saute Green Peppers in Oil until tender, add Onions and cook until
tender. Stir frequently. Add garlic and parsley. In another skillet, melt
Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion
mixture and stir in Chili powder. Cook 10 min and add mixture to Beans.
Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then
remove cover and simmer 30 minutes longer. Skim fat from top.