Categories: Pork/ham, Mexican, Beef, Chili 
      Yield: 10 servings 
  
      1 lb Pork, ground lean                 1/2 ea Arsley, chopped 
  2 1/2 lb Chuck, ground                     1/2 ea Utter 
  1 1/2 lb Onions; chopped                   1/3 ea Hili powder 
      1 lb Green peppers, chopped              2 ea Alt 
      5 c  Tomatoes,chopped                1 1/2 ea Epper 
    1/2 lb Pinto beans                     1 1/2 ea Umin seeds 
  1 1/2 tb Oil                             1 1/2 ea Sg 
      2 ea Garlic cloves                       1 ea 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.