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CHILI

1 lb hot pork sausage
2 1/2 LBS ground chuck
4 onions, chopped
2 green peppers, diced
2 large cans crushed tomatoes
2 cans rotel tomatoes
1/2 LB dry pinto beans
2 tbs olive oil
3 cloves garlic, minced
1/2 cup chopped parsley
1/2 cup margarine
2 tbs salt
1/3 cup chili powder
1 1/2 tsp black pepper
1 tsp red pepper
1 1/2 tsp cumin water

In large pot, soak beans in water overnight. Drain into Dutch oven,
cover with cold water and simmer until beans are tender, about 1
hour. Add tomatoes and simmer 5 minutes longer. Heat olive oil in
large skillet and saut=E9 green peppers, onion, garlic, and parsley.
In another large skillet, melt margarine and brown chuck and pork
sausage. Add onion mixture and stir in chili powder. Cook 10 minutes
and add mixture to beans. Add rest of spices, stir and simmer
covered 1 hour. Remove cover and simmer 30 minutes longer. Skim
most of grease from top and serve.

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