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Eugenia Potter's 27 Ingredient Chili Con Carn chili, pork, mushrooms, beans, sausage 1 lb dry pinto beans 1 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 lb chopped sirlion 1 lb pork sausage 2 tablespoon flour 1 lb can of baked beans 4 oz can pimientos 2 can tomatoes (30 oz size) 3/4 cup celery; chopped 1/2 lb 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 tablespoon salt 1 tablespoon garlic salt 2 teaspoon black pepper 1 tablespoon cilantro; chopped 1 tablespoon oregano 4 tablespoon chili powder; more or less to taste 1 grated orange peel 1 pint sour cream This recipe is from a mystery book by Nancy Pickard and Virginia Rich. The book is "The 27* Ingredient Chili Con Carne Murders". 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. Yield: 20 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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