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.