Recipe - Eugenia Potters 27 Ingredient Chili Con Carne

1 pound Dry pinto beans; soaked
overnight
One half cup Butter or margarine
2 md Onions; chopped
7 ounce Diced green chiles
2 Cloves garlic; minced
3 pound Chopped sirloin
1 pound Pork sausage; browned and
crumbled
2 tablespoon Flour
1 cn (1 lb) baked beans
1 cn (4 oz) pimentos
2 cn (30 oz) tomatoes
Three fourths cup Chopped celery
One half pound Sliced fresh mushrooms
One half cup Each chopped red and green
pepper
1 cn (9 oz) pitted ripe olives;
chopped
One half cup Minced parsley
1 Bottle (12 oz) chili sauce
1 tablespoon Salt
1 tablespoon Garlic salt
2 teaspoon Black pepper
1 tablespoon Chopped cilantro
1 tablespoon Oregano
2 tablespoon Chili powder; to taste (up
to 4)
Grated orange peel
1 pt Sour cream

This recipe comes from the book The 27 Ingredient Chili Con Carne Murders

Bring pinto beans to a boil in the soaking water and simmer 23 hrs. until
tender. Drain. In a large skillet, melt One fourth cup butter and add onions,
green and red peppers and garlic. Saute until soft. Remove to Dutch oven or
8 qt. pot. In remaining butter, cook chopped sirloin, 1One half lbs. at a time,
until meat is brown. Add sausage and sprinkle with flour, stirring to mix.
Transfer to pot. Add all remaining ingredients except sour cream. Bring
just to boil. Lower heat and simmer about 30 minutes. Skim off fat with a
cold spoon as it rises to the top. Serve with sour cream. Serves 20.
Freezes well.

Posted to CHILEHEADS DIGEST V4 #018 by Judy Howle howle@ebicom.net on
Jul 16, 1997