Rinse the pinto beans and remove any debris.

Place the beans in a Dutch oven, cover with water, and boil for 2 minutes.

Remove from heat, cover, and let stand for 1 hour. Drain the water.

Rinse the beans again and add fresh water to cover them.

Bring to a boil, reduce heat, cover, and simmer for 1 hour, or until the beans are tender.

Stir in the diced tomatoes and their juice and simmer for 5 minutes.

In a large skillet, saute the chopped green bell pepper in vegetable oil for 5 minutes.

Add the coarsely chopped onions and cook until tender, stirring frequently.

Stir in the crushed garlic and chopped parsley.

Add the bell pepper mixture to the bean mixture.

In the same skillet, melt the butter and saute the coarsely chopped beef chuck and pork shoulder until browned. Drain the fat.

Add the browned meat to the bean mixture, along with the chili powder, salt, pepper, and ground cumin.

Optionally, add Kahlua liqueur.

Bring the chili mixture to a boil, then reduce the heat.

Simmer, covered, for 1 hour.

Uncover and cook for an additional 30 minutes, or until the chili reaches the desired consistency. Skim off any excess fat.

Serve hot.