Eugenia potter's 27-ingredient chili con carn

Yield: 20 Servings

Measure Ingredient
1 pounds Pinto beans -- dry
\N \N Water -- to cover
½ cup Butter or margarine
2 mediums Onions -- chopped
7 ounces Green chili peppers --
\N \N Canned, diced
2 \N Cloves garlic -- minced
3 pounds Chopped sirloin
1 pounds Pork sausage
2 tablespoons Flour
1 pounds Baked beans -- canned
4 ounces Pimiento -- strips, jarred
60 ounces Canned tomatoes
¾ cup Chopped celery
½ pounds Sliced fresh mushrooms
½ cup Chopped red bell pepper
½ cup Chopped green bell pepper
9 ounces Pitted black olives --
\N \N Chopped
½ cup Minced parsley
12 ounces Bottled chili sauce
1 tablespoon Salt
1 tablespoon Garlic salt
2 teaspoons Black pepper
1 tablespoon Chopped cilantro
1 tablespoon Oregano
4 tablespoons Chili powder -- or less
\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 2-3 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-quart kettle. Add pinto and canned beans and 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.

Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders

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