Eugenia Potter's 27 Ingredient Chili Con Carne Recipe
Servings: 1
Ingredients
- 1 lb Dry pinto beans, soaked overnight
- 1/2 c. Butter or possibly margarine
- 2 med Onions, minced
- 7 ounce Diced green chiles
- 2 x Cloves garlic, chopped
- 3 lb Minced sirloin
- 1 lb Pork sausage, browned and crumbled
- 2 Tbsp. Flour
- 1 can (1 lb) baked beans
- 1 can (4 ounce) pimentos
- 2 can (30 ounce) tomatoes
- 3/4 c. Minced celery
- 1/2 lb Sliced fresh mushrooms
- 1/2 c. Each minced red and green pepper
- 1 can (9 ounce) pitted ripe olives, minced
- 1/2 c. Chopped parsley
- 1 bot (12 ounce) chili sauce
- 1 Tbsp. Salt
- 1 Tbsp. Garlic salt
- 2 tsp Black pepper
- 1 Tbsp. Minced cilantro
- 1 Tbsp. Oregano
- 2 Tbsp. Chili pwdr, to taste (up to 4) Grated orange peel
- 1 pt Lowfat sour cream
Directions
- Bring pinto beans to a boil in the soaking water and simmer 2-3 hours. till tender. Drain. In a large skillet, heat 1/4 c. butter and add in onions, green and red peppers and garlic. Saute/fry till soft. Remove to Dutch oven or possibly 8 quart. pot. In remaining butter, cook minced sirloin, 1-1/2 lbs. at a time, till meat is brown. Add in sausage and sprinkle with flour, stirring to mix.
- Transfer to pot. Add in all other ingredients except lowfat sour cream. Bring just to boil. Lower heat and simmer about 30 min. Skim off fat with a cool spoon as it rises to the top. Serve with lowfat sour cream.
- Serves 20.Freezes well.
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