Eugenia Potter's 27-Ingredient Chili Con Carn Recipe
Recipe
Ingredients
1 lb pinto beans -- dry
1 water -- to cover
1/2 cup butter or margarine
2 medium onions -- chopped
7 oz green chili peppers --
1 canned, diced
2 cloves garlic -- minced
3 lb chopped sirloin
1 lb pork sausage
2 tbsp flour
1 lb baked beans -- canned
4 oz pimiento -- strips, jarred
60 oz canned tomatoes
3/4 cup chopped celery
1/2 lb sliced fresh mushrooms
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
9 oz pitted black olives --
1 chopped
1/2 cup minced parsley
12 oz bottled chili sauce
1 tbsp salt
1 tbsp garlic salt
2 tsp black pepper
1 tbsp chopped cilantro
1 tbsp oregano
4 tbsp chili powder -- or less
1 grated orange peel
1 pt sour cream
Recipe
Preparation
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
Servings:
20
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Eugenia Potter's 27-Ingredient Chili Con Carn Recipe from the Recipes 4U Cookbook
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