Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Ashbury@hotmail.com
Servings: 20
Was at the library and spotted a book called The 27 Ingredient Chili Con Carne Murders, and curiosity got the best of me. In the book, the chili kills 3 people, and the author (Nancy Pickard) claims it was poisoned. I'm not so sure!
Here's the recipe:
1 pound dry pinto beans
water to cover
½ cup butter or margarine
2 medium onions, chopped
1 7 ounce can diced green chilies
2 cloves garlic, minced
3 pound chopped sirloin
1 pound pork sausage
2 tablespoon flour
1 pound can baked beans
1 40 ounce can pimientos
2 30 ounce cans tomatoes
¾ cup chopped celery
½ pound sliced fresh mushrooms
½ cup chopped sweet red pepper
½ cup chopped green pepper
1 9 ounce can pitted ripe olives, chopped
½ cup minced parsley
1 12 ounce bottle chili sauce
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoon black pepper
1 tablespoon chopped cilantro
1 tablespoon oregano
2-4 tablespoon chili powder, to taste
grated orange peel
1 pint sour cream
Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2 to3 hours or until tender. Drain. Meanwhile, melt butter in large skillet and add onions, shallots (28 ingredients?), 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 bled, 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.
Note:
Freezes wonderfully.