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Ingredients
  • 2 Pounds Beef Chuck Roast, chili grind or chopped into ⅓ inch chunks (ask your butcher about chili grind)
  • 1 Pound Pork Shoulder Roast, chili grind or chopped into ⅓ inch chunks
  • 6 Tablespoons Gebhardt’s Chili Powder, (do not substitute)
  • ½ Pound Dried Pinto Beans
  • 28 oz can of Diced Tomatoes
  • 1 Large Green Bellpepper
  • 3 Cups Onions, chopped
  • 2 Garlic Cloves, crushed with garlic press
  • ½ Cup Parsley, chopped
  • ½ Cup Salted Butter (1 Stick)
  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Salt
  • 1½ Tablespoons Ground Black Pepper
  • 1½ Tablespoons Ground Cumin
Steps
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