Chasen's Famous Chili

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes crushed canned
• 1 tablespoon canola oil 
• 3 tablespoons chili powder 
• 1 cup pinto beans dried
• 0.3 cup parsley fresh chopped
• 2  garlic clove minced
• 1 teaspoon ground cumin 
• 0.5 pound ground pork lean
• 1.3 pounds ground round 
• 2 cups onion chopped
• 2 cups bell pepper red chopped
• 1 teaspoon salt 
• 3 cups water 

Equipment

• frying pan
• pot
• dutch oven

Directions

1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Drain beans.
3. Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
4. While beans cook, heat a large nonstick skillet over medium-high heat.
5. Add oil; swirl to coat.
6. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently.
7. Add parsley and garlic; cook 1 minute.
8. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble.
9. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
10. Let the kids stir the pot while the meat is browning and the tomatoes are cooking. They'll feel like real cooks. Just make sure you stay close.