*  Exported from  MasterCook  *
 
               Eugenia Potter’s 27 Ingredient Chili Con Carn
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Meats                            Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Dry pinto beans
                         Water to cover
      1/2  cup           Butter -- or margarine
    2                    Onions; medium -- chopped
    7      ounces        Can of diced green chilies
    2                    Cloves of garlic -- minced
    3      pounds        Chopped sirlion
    1      pound         Pork sausage
    2      tablespoons   Flour
    1      pound         Can of baked beans
    4      ounces        Can pimientos
    2      cans          Tomatoes (30 oz size)
      3/4  cup           Celery -- chopped
      1/2  pound         Fresh mushrooms -- sliced
      1/2  cup           Sweet red pepper -- chopped
      1/2  cup           Green pepper -- chopped
    9      ounces        Pitted ripe olives -- chopped
      1/2  cup           Parsley -- minced
   12      ounces        Bottle of chili sauce
    1      tablespoon    Salt
    1      tablespoon    Garlic salt
    2      teaspoons     Black Pepper
    1      tablespoon    Cilantro -- chopped
    1      tablespoon    Oregano
    4      tablespoons   Chili powder -- more or less
                         taste
                         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.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving