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  Recipe Home » Soups » Eugenia Potter's 27 Ingredient Chili Con Carn
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  Eugenia Potter's 27 Ingredient Chili Con Carn
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 219
Ingredients:
-Jo Ferry cmsj69b
1 lb Dry pinto beans
Water to cover
1/2 cup Butter, or margarine
2 Onions, medium, chopped
7 oz Can of diced green chilies
2 Cloves of garlic, minced
3 lb Chopped sirlion
1 lb Pork sausage
2 tbsp Flour
1 lb Can of baked beans
4 oz Can pimientos
2 can Tomatoes (30 oz size)
3/4 cup Celery, chopped
1/2 lb Fresh mushrooms, sliced
1/2 cup Sweet red pepper, chopped
1/2 cup Green pepper, chopped
9 oz Pitted ripe olives, chopped
1/2 cup Parsley, minced
12 oz Bottle of chili sauce
1 tbsp Salt
1 tbsp Garlic salt
2 tsp Black Pepper
1 tbsp Cilantro, chopped
1 tbsp Oregano
4 tbsp Chili powder, more or less to taste
Grated orange peel
1 pt Sour cream
Instructions:
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.
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