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 : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry pinto beans
water to cover
1/2 cup butter -- or margarine
2 medium onions -- chopped
1 7 oz can diced green chilies
2 cloves garlic -- minced
3 pounds chopped sirlion
1 pound pork sausage
2 tablespoons flour
1 pound can of baked beans
1 4 oz can pimientos
2 cans tomatoes -- (30 oz size)
3/4 cup celery -- chopped
1/2 pound fresh mushrooms -- sliced
1/2 cup sweet red pepper -- chopped
1/2 cup green pepper -- chopped
9 ounces pitted ripe olives -- chopped
1/2 cup parsley -- minced
1 12 oz bottle 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
grated orange peel
1 pint sour cream

Wash and drain pinto beans and soak in water overnight. Bring to boil, lower he
at, and simmer 2 to 3 hours or until tender. Drain. Meanwhile, melt butter in l
arge skillet and add onions, chilies, and garlic. Saute until onion is soft. Ad
d chopped sirloin and cook over moderate heat until meat is brown. In a separat
e pan brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle wit
h flour and stir to blend, then transfer to Dutch oven or 8 qt. kettle. Add pin
to 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.

Busted by Christopher E. Eaves <cea260@airmail.net>


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