Wash beans; cover with water and bring to boil. Cut heat to low and allow
beans to simmer about an hour. Saute onions and garlic in oil and add
ground meat. When brown, add chili powder. Add meat, parsley, celery and
tomatoes to beans. Return to boil; cut heat again to low. Cook about 2
hours longer. Add sliced carrots during last hour of cooking time. Salt
and pepper to taste. Serve with jalepena peppers. This is my husband's
recipe.
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