Chili Con Carn
Yield
8 servingsPrep
20 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans
dried |
|
| ½ | cup |
butter
or margarine |
|
| 2 | each |
onions
chopped |
|
| 7 | ounces |
green chili peppers
|
|
| 2 | each |
garlic cloves
|
|
| 3 | pounds |
beef, sirloin steak
chopped |
|
| 1 | pound |
sausage
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pound |
baked beans, canned
|
*
|
| 4 | ounces |
pimentos
|
|
| 2 | cans |
tomatoes
|
*
|
| ¾ | cup |
celery
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 9 | ounces |
olives
chopped, pitted, ripe |
|
| ½ | cup |
parsley leaves
minced |
|
| 12 | ounces |
chili sauce
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
garlic salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon |
oregano
|
|
| 4 | tablespoons |
chili powder
|
|
| 1 | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans
dried |
|
| 118 | ml |
butter
or margarine |
|
| 2 | each |
onions
chopped |
|
| 202.3 | ml/g |
green chili peppers
|
|
| 2 | each |
garlic cloves
|
|
| 1.4 | kg |
beef, sirloin steak
chopped |
|
| 453.6 | g |
sausage
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 453.6 | g |
baked beans, canned
|
*
|
| 115.6 | ml/g |
pimentos
|
|
| 2 | cans |
tomatoes
|
*
|
| 177 | ml |
celery
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 260.1 | ml/g |
olives
chopped, pitted, ripe |
|
| 118 | ml |
parsley leaves
minced |
|
| 346.8 | ml/g |
chili sauce
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
garlic salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 15 | ml |
cilantro
chopped |
|
| 15 | ml |
oregano
|
|
| 6E+1 | ml |
chili powder
|
|
| 473 | ml |
sour cream
|
*
|
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.
