* Exported from MasterCook * Eugenia Potter's 27 Ingredient Chili Con Carn Recipe By : Nancy Pickard and Virginia Rich Serving Size : 20 Preparation Time :0:00 Categories : Meats Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Dry pinto beans Water -- to cover 1/2 c Butter 2 md Onions -- chopped 7 oz Can diced green chilies 2 cl Garlic -- minced 3 lb Sirlion -- chopped 1 lb Pork sausage 2 tb Flour 1 lb Can baked beans 4 oz Can pimientos 60 oz Tomatoes (2 cans) 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 Ripe olives -- pitted, chopped 1/2 c Parsley -- minced 12 oz Bottle chili sauce 1 tb Salt 1 tb Garlic salt 2 ts Black pepper 1 tb Cilantro -- chopped 1 tb Oregano 4 tb Chili powder -- or to taste Orange zest -- grated 1 pt Sour cream 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. Recipe FROM: The 27 Ingredient Chili Con Carne Murders - - - - - - - - - - - - - - - - - -