2 15 ounce canned pinto beans

1 28 ounce canned diced tomatoes in juice

2 pounds ground beef

1 pound ground pork

1 large red bell pepper, diced

3 cups onion, coarsely diced

2 cloves garlic, crushed and chopped

1-2 jalapeños, minced

1/2 cup parsley, chopped

3 cups water

2 tablespoons vegetable oil

1/2 cup butter

1/3 cup chili powder

1 tablespoon salt

1 1/2 teaspoons black pepper

1 1/2 teaspoons ground cumin

Drain off liquid of the canned pinto beans and rinse.

In a large stock pot over medium-high heat, sauté bell peppers, onions, garlic and jalapeños in vegetable oil. Cook for five minutes, stirring frequently.

Add beans and stir in tomatoes and their juice. Add parsley and water.

In a separate skillet, melt the butter and sauté beef and pork until browned. Drain and add chili powder, salt, pepper and cumin. Simmer for 5 minutes and add to the stock pot.

Bring mixture to a boil. Reduce heat and simmer covered for one hour.

Uncover and cook 30 minutes more or to desired consistency. Skim off excess fat and serve.