Eugenia Potter's 27-Ingredient Chili Con Carne
Yield
20 servingsPrep
45 minCook
4 hrsReady
18 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans
dry, water to cover |
|
| ½ | cup |
butter
or margarine |
|
| 2 | each |
onions
medium, chopped |
|
| 7 | ounces |
green chili peppers
chopped |
|
| 2 | each |
garlic
cloves, peeled and minced |
|
| 3 | pounds |
beef, sirloin steak
chopped |
|
| 1 | pound |
sausage
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pound |
baked beans, canned
|
*
|
| 4 | ounces |
pimentos
strips, jarred |
|
| 60 | ounces |
tomatoes, canned
|
|
| ¾ | cup |
celery
chopped |
|
| ½ | pound |
mushrooms
fresh, chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 9 | ounces |
black olives
pitted, chopped |
|
| ½ | cup |
parsley leaves
minced |
|
| 12 | ounces |
chili sauce
bottled |
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
garlic salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon |
oregano
|
|
| 4 | tablespoons |
chili powder
or less |
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans
dry, water to cover |
|
| 118 | ml |
butter
or margarine |
|
| 2 | each |
onions
medium, chopped |
|
| 202.3 | ml/g |
green chili peppers
chopped |
|
| 2 | each |
garlic
cloves, peeled and minced |
|
| 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
strips, jarred |
|
| 1734 | ml/g |
tomatoes, canned
|
|
| 177 | ml |
celery
chopped |
|
| 226.8 | g |
mushrooms
fresh, chopped |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 260.1 | ml/g |
black olives
pitted, chopped |
|
| 118 | ml |
parsley leaves
minced |
|
| 346.8 | ml/g |
chili sauce
bottled |
|
| 15 | ml |
salt
|
|
| 15 | ml |
garlic salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 15 | ml |
cilantro
chopped |
|
| 15 | ml |
oregano
|
|
| 6E+1 | ml |
chili powder
or less |
|
| 15 | ml |
orange zest
grated |
|
| 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-quart kettle.
Add pinto and canned beans and 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.
