Eugenia Potter's 27 Ingredient Chili Con Carn
Yield
servingsPrep
120 minCook
40 minReady
160 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans, dried
|
|
| 1 | x |
water
to cover |
*
|
| ½ | cup |
butter
or margarine |
|
| 2 | each |
onions
medium, chopped |
|
| 7 | ounces |
green chili peppers, canned
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | pounds |
beef, sirloin steak
chopped |
|
| 1 | pound |
sausage
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pound |
baked beans, canned
|
*
|
| 4 | ounces |
pimentos
canned |
|
| 60 | ounces |
tomatoes
|
|
| ¾ | cup |
celery
chopped |
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 9 | ounces |
olives
chopped, ripe, pitted |
|
| 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
more or less, to taste |
|
| 1 | x |
orange zest
grated |
*
|
| 1 | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans, dried
|
|
| 1 | x |
water
to cover |
*
|
| 118 | ml |
butter
or margarine |
|
| 2 | each |
onions
medium, chopped |
|
| 202.3 | ml/g |
green chili peppers, canned
diced |
|
| 2 | each |
garlic cloves
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
canned |
|
| 1734 | ml/g |
tomatoes
|
|
| 177 | ml |
celery
chopped |
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 260.1 | ml/g |
olives
chopped, ripe, pitted |
|
| 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
more or less, to taste |
|
| 1 | x |
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 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.
