1Wash beans and put in bowl with enough water to cover by two inches. Soak
overnight. Pour the beans and soaking liquid into large kettle. Cover and
simmer until tender, 1 to 2 hours.
2Add tomatoes and simmer 5 minutes longer.
While the beans are cooking, sauté green pepper in oil in large skillet for
5 minutes. Add the onions, cook and stir until tender. Add garlic and
parsley. In another skillet, melt butter. Add beef and pork.
3Sauté about 15
minutes and then add the meat to the onion mixture. Stir in the chili powder
and simmer 10 minutes. Add meat mixture to the beans and season with salt
and pepper and cumin seed. Simmer the chili covered for 1 hour. Remove cover
and continue cooking 30 minutes. Stir now and then and add water to keep it
moist if needed. Skim fat and serve in deep chili bowls.