Eugenia potter's 27 ingredient chili con carn Recipe

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Eugenia potter's 27 ingredient chili con carn

Artist:	_	Yield:	20
Categories:	Chili, Herbs & Spices, Pork, Sausages	Rating:	0
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Ingredients:

1	lbs	Dry pinto beans
		Water to cover
1/2	cup	Butter, or margarine
2		Onions, medium, chopped
7	oz	Can of diced green chilies
2		Cloves of garlic, minced
3	lbs	Chopped sirlion
1	lbs	Pork sausage
2	tbsp	Flour
1	lbs	Can of baked beans
4	oz	Can pimientos
2	can	Tomatoes (30 oz size)
3/4	cup	Celery, chopped
1/2	lbs	Fresh mushrooms, sliced
1/2	cup	Sweet red pepper, chopped
1/2	cup	Green pepper, chopped
9	oz	Pitted ripe olives, chopped
1/2	cup	Parsley, minced
12	oz	Bottle of chili sauce
1	tbsp	Salt
1	tbsp	Garlic salt
2	tsp	Black Pepper
1	tbsp	Cilantro, chopped
1	tbsp	Oregano
4	tbsp	Chili powder, more or less
		-to taste
		Grated orange peel
1	pint	Sour cream

Procedures:

1	This recipe is from a mystery book by nancy pickard and virginia rich.
2	The book is "the 27* ingredient chili con carne murders".
3	Wash and drain pinto beans and soak in water overnight.
4	Bring to boil, lower heat, and simmer 2 to 3 hours or until tender.
5	Drain.
6	Meanwhile, melt butter in large skillet and add onions, chilies, and garlic.
7	Saute until onion is soft.
8	Add chopped sirloin and cook over moderate heat until meat is brown.
9	In a separate pan brown sausage and pour off fat.
10	Add sausage to meat mixture.
11	Sprinkle with flour and stir to blend, then transfer to dutch oven or 8 qt. kettle.
12	Add pinto and canned beans and all remaining ingredints except sour cream; bring just to boil.
13	Lower heat and simmer about 30 minutes.
14	Skim off fat with a cold spoon as it rises to the top.
15	Serve with sour cream.
16	This freezes wonderfully.