27 Ingredient Chili
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INGREDIENTS 1 pound dry pinto beans
Water to cover beans
1 stick butter
2 medium onions, chopped
1 (7-ounce) can chopped green chilies, drained
2 cloves garlic, minced
3 pounds chopped sirloin
1 pound pork sausage
2 tablespoons flour
1 (16-ounce) can baked beans
2 (2-ounces each) jars sliced pimentos, drained
2 (28-ounces each) cans crushed or whole tomatoes
3/4 cup chopped celery
1/2 pound sliced fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
About 9-ounces pitted ripe olives, drained and chopped
1/2 cup minced parsley
1 (12-ounce) bottle chili sauce
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons black pepper
1 tablespoon freshly chopped cilantro
1 tablespoon dried oregano
2 to 4 tablespoons chili powder, or to taste
Grated orange peel, to taste
1 pint sour creamWash and drain pinto beans and soak in water overnight. Bring to a boil; lower heat and simmer 2 to 3 hours or until tender. Drain.
When ready to make chili, melt butter in a 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. Transfer to Dutch oven or 8-quart kettle. Add pinto beans and all remaining ingredients, except sour cream, to meat mixture.
Bring just to a boil, lower heat and simmer about 30 minutes, stirring occasionally. Skim off fat with a cold spoon as it rises to the top. Serve with sour cream.
Makes 20 servings