Ingredients
1
cup dried pinto beans, sorted, rinsed
3
cups water
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes
1
tablespoon vegetable oil
2
cups chopped red bell peppers
2
cups chopped onions (2 large)
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
cloves garlic, finely chopped
1 1/4
lb ground beef round
1/2
lb lean ground pork
3
tablespoons chili powder
1
teaspoon salt
1
teaspoon ground cumin
1/2
teaspoon freshly ground pepper
Preparation
In 4- to 5-quart Dutch oven, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain.
Add 3 cups water to beans. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onions in oil 8 minutes, stirring frequently, until tender. Add parsley and garlic; cook 1 minute. Add beef, pork, chili powder, salt, cumin and pepper; cook 8 minutes, stirring occasionally, until beef and pork are thoroughly cooked.
Stir meat mixture into bean mixture. Heat to boiling; reduce heat. Cover; simmer 30 minutes.
