Eugenia Potter's 27-Ingredient Chili Con Carn

* Exported from MasterCook *

Eugenia Potter's 27-Ingredient Chili Con Carn

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups & ste

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pinto beans -- dry
Water -- to cover
1/2 c Butter or margarine
2 md Onions -- chopped
7 oz Green chili peppers --
Canned, diced
2 Cloves garlic -- minced
3 lb Chopped sirloin
1 lb Pork sausage
2 tb Flour
1 lb Baked beans -- canned
4 oz Pimiento -- strips, jarred
60 oz Canned tomatoes
3/4 c Chopped celery
1/2 lb Sliced fresh mushrooms
1/2 c Chopped red bell pepper
1/2 c Chopped green bell pepper
9 oz Pitted black olives --
Chopped
1/2 c Minced parsley
12 oz Bottled chili sauce
1 tb Salt
1 tb Garlic salt
2 ts Black pepper
1 tb Chopped cilantro
1 tb Oregano
4 tb Chili powder -- or less
Grated orange peel
1 pt 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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