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27 Ingredient Chili Con Carne {Share the Love}
Virginia Rich
5
from 1 vote
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Course
Entree
Servings
20
Ingredients
1
lb.
dry pinto beans
Water to cover
1/2
cup
Butter
2
onions
medium chopped
1
7 oz can of diced green chilies
2
cloves
of garlic
minced
3
lbs.
ground sirloin
1
lb.
pork sausage
like Jimmy Dean plain
2
Tbl. flour
1
16 oz can of Boston baked beans
1
4 oz can pimientos
2
30 oz size diced tomatoes
3/4
cup
celery
chopped
1/2
lb.
fresh mushrooms
sliced
1/2
cup
sweet red pepper
chopped
1/2
cup
green pepper
chopped
1
9 oz pitted ripe olives, chopped
1/2
cup
parsley
minced
1
12 oz bottle of chili sauce
1
Tbl. salt
1
Tbl. garlic salt
2
tsp.
black pepper
1
Tbl. cilantro
chopped
1
Tbl. oregano
2-4
Tbl. chili powder
more or less-to taste
1/2
tsp.
orange zest
easy does it
1
pt.
sour cream
Instructions
Wash and drain pinto beans and soak in water overnight. Drain.
Cover with water and bring to boil. Lower heat and simmer 2 to 3 hours or until tender. Drain.
Meanwhile melt butter in large Dutch oven and add onions chilies and garlic. Saute 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.
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.
Notes
This chili freezes beautifully.