Eugenia potter's 27 ingredient chili con carn

Yield: 20 servings

Measure Ingredient
1 pounds Dry pinto beans
\N \N Water to cover
½ cup Butter; or margarine
2 \N Onions; medium; chopped
7 ounces Can of diced green chilies
2 \N Cloves of garlic; minced
3 pounds Chopped sirlion
1 pounds Pork sausage
2 tablespoons Flour
1 pounds Can of baked beans
4 ounces Can pimientos
2 cans Tomatoes (30 oz size)
¾ cup Celery; chopped
½ pounds Fresh mushrooms; sliced
½ cup Sweet red pepper; chopped
½ cup Green pepper; chopped
9 ounces Pitted ripe olives; chopped
½ cup Parsley; minced
12 ounces Bottle of chili sauce
1 tablespoon Salt
1 tablespoon Garlic salt
2 teaspoons Black pepper
1 tablespoon Cilantro; chopped
1 tablespoon Oregano
4 tablespoons Chili powder; more or less
\N \N Taste
\N \N Grated orange peel
1 pint Sour cream

Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2 to 3 hours or until tender. Drain.

Meanwhile, melt butter in large skillet and add onions, chilies, and garlic. Saute until onion is soft. Add chopped sirloin and cook over moderate heat until meat is brown. In a separate pan brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8 qt. kettle. Add pinto and canned beans and all remaining ingredints 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. This freezes wonderfully.

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