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Eugenia Potter's 27 Ingredient Chili Con Carne


1 pound dry pinto beans; soaked overnight
1/2 cup butter or margarine
2 medium onions; chopped
7 ounces diced green chilies
2 cloves garlic; minced
3 pounds chopped sirloin
1 pound pork sausage; browned and
; crumbled
2 tablespoons flour
1 1 lb. can baked beans
1 4 oz. can pimentos
2 30 oz. cans tomatoes
3/4 cup chopped celery
1/2 pound sliced fresh mushrooms
1/2 cup each chopped red and green pepper
1 9 oz. can pitted ripe olives; chopped
1/2 cup minced parsley
1 12 oz. bottl chili sauce
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons black pepper
1 tablespoon chopped cilantro
1 tablespoon oregano
3 tablespoons chili powder
1 teaspoon grated orange peel
1 pint sour cream

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. Sauté 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. Source: This recipe comes from the book "The 27 Ingredient Chili Con Carne Murders" [Editor: I only count 26 ingredients here. One must be missing.] - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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