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Eugenia Potter's 27-Ingredient Chili Con Carne

 

50

Yield

20

servings

Prep

45

min

Cook

4

hrs

Ready

18

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 33246% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 1296mg 54%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 56g
Vitamin A 26% Vitamin C 61%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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