Wash beans, soak overnight in water 2 inches above beans. Simmer in same water, covered, until tender. Add tomatoes and simmer 5 minutes. Saute green pepper in oil 5 minutes. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture. Stir in chili powder and cook 10 minutes. Add this to beans. Add spices and MSG. Simmer, covered, for 1 hour, uncovered 30 minutes. Skim fat from top. Makes 4 quarts. Freezes well.
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