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Eugenia Potter's 27 ingredient Chile Con Carne
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    Eugenia Potter's 27 ingredient Chile Con Carne

    • 1 lb. dry pinto beans, soaked overnight
    • 1/2 cup butter or margarine
    • 2 medium onions, chopped
    • 7 oz. diced green chiles
    • 2 cloves garlic, minced
    • 3 lbs. chopped sirloin
    • 1 lb. pork sausage, browned and crumbled
    • 2 T. flour
    • 1 1 lb. can baked beans
    • 1 4 oz. can pimentos
    • 2 30 oz. cans tomatoes
    • 3/4 cup chopped celery
    • 1/2 lb. sliced fresh mushrooms
    • 1/2 cup each chopped red and green pepper
    • 1 9 oz. can pitted ripe olives, chopped
    • 1/2 cup minced parsley
    • 1 12 oz. bottle chili sauce
    • 1 T. salt
    • 1 T. garlic salt
    • 2 t. black pepper
    • 1 T. chopped cilantro
    • 1 T. oregano
    • 2-4 T. chili powder, to taste
    • grated orange peel
    • 1 pt. sour cream

    Bring pinto beans to a boil in the soaking water and simmer 2-3 hrs. until tender. Drain.
    In a large skillet, melt 1/4 cup butter and add onions, green and red peppers and garlic. Saute until soft. Remove to Dutch oven or 8 qt. pot. In remaining butter, cook chopped sirloin, 1-1/2 lbs. at a time, until meat is brown. Add sausage and sprinkle with flour, stirring to mix. Transfer to pot. Add 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. Serves 20. Freezes well.

    From: The book "The 27 Ingredient Chili Con Carne Murders"
    Posted By: Judy Howle Flavors of the South

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