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  • Eugenia Potter's 27 Ingredient Chili Con Carne

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    Eugenia Potter's 27 Ingredient Chili Con Carne
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. 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.
    2. 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.
    3. Serves 20.Freezes well.

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