Chili

Pick over beans and rinse.

Place in a large bowl; add water to cover; let stand overnight; drain.

Place beans in a large kettle, and add water to cover; heat to boiling and cover.

Simmer for about 45 minutes or until skins of beans burst when you blow on several on a spoon.

Add tomatoes and simmer 5 minutes.

Set aside.

Saute green peppers in the oil for 5 minutes; add onions and cook until soft, stirring frequently.

Add garlic and parsley. In a large skillet melt the butter and lightly brown ground beef; add beef mixture to onion mixture, stir in chili powder and cook 10 minutes.

Add beef mixture to beans, stir in remaining ingredients, cover and simmer 1 hour.

Remove cover and continue cooking for 30 minutes.

Skim fat from top and serve.

Makes 16 servings.