Chili Con Carn
Submitted by Chimane
A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.
YIELD
8 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsThis is not a shortcut chili. This is the one you make when you mean business.
Three pounds of chopped sirloin and a pound of sausage get browned and simmered alongside dried pinto beans you soaked overnight. Mushrooms, olives, bell peppers, pimentos, green chilis, and a heavy hand of chili powder all go into the pot.
It cooks low for hours until everything melts together into a thick, deeply spiced stew. Serve it with a generous spoonful of sour cream on top.
Freezes like a champ, so go ahead and make the full batch.
Pro Tips
- Soak the dried pinto beans overnight and simmer them separately until tender before adding to the chili. This keeps the cooking times in sync.
- Use a cold metal spoon to skim fat off the surface as it rises during simmering.
- Chopped sirloin gives this chili a chunkier, meatier texture than ground beef. Cut it into small, bite-sized pieces.
- This chili gets better the next day. Make it ahead if you can and reheat gently.
Ingredients
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.
Sauté 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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