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 : Chili Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Jo Ferry cmsj69b
1 lb Dry pinto beans
Water to cover
1/2 c Butter -- or margarine
2 Onions -- medium, chopped
7 oz Can of diced green chilies
2 Cloves of garlic -- minced
3 lb Chopped sirlion
1 lb Pork sausage
2 tb Flour
1 lb Can of baked beans
4 oz Can pimientos
2 cn Tomatoes (30 oz size)
3/4 c Celery -- chopped
1/2 lb Fresh mushrooms -- sliced
1/2 c Sweet red pepper -- chopped
1/2 c Green pepper -- chopped
9 oz Pitted ripe olives -- chopped
1/2 c Parsley -- minced
12 oz Bottle of chili sauce
1 tb Salt
1 tb Garlic salt
2 ts Black Pepper
1 tb Cilantro -- chopped
1 tb Oregano
4 tb Chili powder -- more or less
-to taste
Grated orange peel
1 pt Sour cream

This recipe is from a mystery book by Nancy Pickard
and Virginia Rich. The book is "The 27* Ingredient
Chili Con Carne Murders".
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.



- - - - - - - - - - - - - - - - - -