1/2 pound dried blacked peas
1 (28 ounce can)diced or crushed tomatoes and juice
1 large green bell pepper
3 cups yellow onions, coarsely chopped
2 cloves garlic, crushed & chopped
2 Tablespoons of vegetable oil
1/2 cup Italian parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsley chopped
1/3 cup chili powder
1 Tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
1. Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain off liquid.
2. Rinse beans again, add enough fresh water to cover beans. Bring to a boil and reduce heat and simmer, cover for one hour or until tender.
3. Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet, saute bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and saute the beef and pork chuck until browned. Drain off fat. Add to bean mixture along with the chili powder, salt, black pepper, and cumin.
4. Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook for 30 minutes or more to desired consistency. It shouldn't be too thick. It should be like liquid somewhat, but not like soup.