Eugenia Potter's 27 Ingredient Chili Con Carne

Course : Chili
Serves: 1
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1 pound dry pinto beans -- soaked overnight
1/2 cup butter or margarine
2 medium onions -- chopped
7 ounces diced green chilies
2 cloves garlic
3 pounds chopped sirloin
1 pound pork sausage -- browned and -- crumbled
2 tablespoons flour
32 ounces baked beans
4 ounces pimentos
60 ounces tomatoes
3/4 cup chopped celery
1/2 pound sliced fresh mushrooms
1/2 cup each chopped red and green pepper
9 ounces pitted ripe olives -- chopped
1/2 cup minced parsley
12 ounces chili sauce
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons black pepper
1 tablespoon chopped cilantro
1 tablespoon oregano
3 tablespoons chili powder
1 teaspoon grated orange peel
1 pint sour cream

Preparation / Directions:

Bring pinto beans to a boil in the soaking water and simmer 2-3 hrs. until tender. Drain. In a large skillet, melt 1/4 cup butter and add onions, green and red peppers and garlic. Sauté until soft. Remove to Dutch oven or 8 qt. pot. In remaining butter, cook chopped sirloin, 1-1/2 lbs. at a time, until meat is brown. Add sausage and sprinkle with flour, stirring to mix. Transfer to pot. Add all remaining ingredients 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. Serves 20. Freezes well.

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