Title: Eugenia Potter's 27 Ingredient Chili Con Carne
Categories: Chili Bean Pork Sausage
Yield: 1 Servings

1	lb	Dry pinto beans, soaked
		Overnight
1/2	c	Butter or margarine
2	md	Onions, chopped
7	oz	Diced green chiles
2		Cloves garlic, minced
3	lb	Chopped sirloin
1	lb	Pork sausage, browned and
		Crumbled
2	tb	Flour
1		1 lb. can baked beans
1		4 oz. can pimentos
60	oz	Cans tomatoes
3/4	c	Chopped celery
1/2	lb	Sliced fresh mushrooms
1/2	c	Each chopped red and green
		Pepper
1		9 oz. can pitted ripe olives
		Chopped
1/2	c	Minced parsley
1		12 oz. bottle chili sauce
1	tb	Salt
1	tb	Garlic salt
2	ts	Black pepper
1	tb	Chopped cilantro
1	tb	Oregano
4	tb	Chili powder, to taste
		Grated orange peel
1	pt	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. Saute 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.

This recipe comes from the book The 27 Ingredient Chili Con Carne Murders

Judy Howle

Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle From: Judy Howle Date: 16 Jul 97 Chile-Heads List Ä

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