Title: Eugenia Potter's 27 Ingredient Chili Con Carne
Categories: None
Yield: 1 Servings

1 lb Dry pinto beans; soaked
-overnight
1/2 c Butter or margarine
2 md Onions; chopped
7 oz Diced green chiles
2 Cloves garlic; minced
3 lb Chopped sirloin
1 lb Pork sausage; browned and
-crumbled
2 tb Flour
1 cn (1 lb) baked beans
1 cn (4 oz) pimentos
2 cn (30 oz) tomatoes
3/4 c Chopped celery
1/2 lb Sliced fresh mushrooms
1/2 c Each chopped red and green
-pepper
1 cn (9 oz) pitted ripe olives;
-chopped
1/2 c Minced parsley
1 Bottle (12 oz) chili sauce
1 tb Salt
1 tb Garlic salt
2 ts Black pepper
1 tb Chopped cilantro
1 tb Oregano
2 tb 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 2-3 hrs. until
tender. Drain. In a large skillet, melt 1/4 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, 1-1/2 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 CHILE-HEADS DIGEST V4 #018 by Judy Howle on
Jul 16, 1997