Recipe: Eugenia Potter's 27 Ingredient Chili Con Carne

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	Users > Robert Beaupre > BBQ-Forum > BBQ Recipes - 09 > Eugenia Potter's 27 Ingredient Chili Con Carne

Eugenia Potter's 27 Ingredient Chili Con Carne

1 lb		dry pinto beans, soaked overnight
1/2 cup		butter or margarine
2		medium onions, chopped
7 oz		diced green chilies
2		cloves garlic, minced
3 lbs		chopped sirloin
1 lb		pork sausage, browned and crumbled
2 Tbs		flour
1 1 lb		can baked beans
1 4 oz		can pimentos
2 30 oz		cans tomatoes
3/4 cup		chopped celery
1/2 lb		sliced fresh mushrooms
1/2 cup		each chopped red and green pepper
1 9 oz		can pitted ripe olives, chopped
1/2 cup		minced parsley
1 12 oz		bottl chili sauce
1 Tbs		salt
1 Tbs		garlic salt
2 tsp		black pepper
1 Tbs		chopped cilantro
1 Tbs		oregano
3 Tbs		chili powder
1 tsp		grated orange peel
1 pint		sour cream

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.

Source: This recipe comes from the book "The 27 Ingredient Chili Con Carne Murders"