Eugenia Potter's 27 Ingredient Chili Con Carne

Course : Chili
Serves: 20
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1 pound Dry pinto beans Water to cover
1/2 Cup Butter -- or margarine
2 medium Onions -- chopped
7 ounces diced green chilies
2 Cloves garlic
3 pound Chopped sirlion
1 pound Pork sausage
2 tablespoons Flour
1 pound baked beans
4 ounces pimientos
60 ounces Tomatoes
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 tablespoons Salt
1 tablespoons Garlic salt
2 teaspoon Black Pepper
1 tablespoons Cilantro -- chopped
1 tablespoons Oregano
4 tablespoons Chili powder -- more or less
1 teaspoon Grated orange peel
1 pint Sour cream

Preparation / Directions:

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.

1 Kitchen's say:
  (3 3/4 Stars!)
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