Instructions: Soak beans for 8 hours in a large bowl to which a seeded and halved green pepper has been added. Pour beans with their soaking liquid into a large heavy pot or kettle.

Add enough fresh water to cover. Cover and simmer until beans are tender, about 1 1/2 hours. Set aside.

Heat 2 tablespoons of the oilve oil in a small saute pan. Saute onion until tender, then add the chopped green and red pepper, garlic, parsley, and cilantro.

In a separate large pot or kettle, heat the remaining 2 tablespoons oilve oil and add beef and pork. Saute for about 15 minutes. Drain fat from meat and add the onion mixture. Add chili powder and cook for about 10 minutes.

Add the cooked beans. cumin seed, canned tomatoes, and V-8 juice. Cook and simmer for about 1 hour, then uncover and cook for another 30 minutes. Skim excess fat from top. Season with salt and pepper. Serve with chopped onions and a tablespoon of shredded cheese, if desired.

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