1 lb Pinto beans — dry
Water — to cover 1/2 c Butter or margarine
2 md Onions — chopped
7 oz Green chili peppers —
Canned, diced 2 Cloves garlic — minced
3 lb Chopped sirloin
1 lb Pork sausage
2 tb Flour
1 lb Baked beans — canned
4 oz Pimiento — strips, jarred
60 oz Canned tomatoes
3/4 c Chopped celery
1/2 lb Sliced fresh mushrooms
1/2 c Chopped red bell pepper
1/2 c Chopped green bell pepper
9 oz Pitted black olives —
Chopped 1/2 c Minced parsley
12 oz Bottled chili sauce
1 tb Salt
1 tb Garlic salt
2 ts Black pepper
1 tb Chopped cilantro
1 tb Oregano
4 tb Chili powder — or less
Grated orange peel 1 pt Sour cream
Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2-3 hours or until tender. Drain. Meanwhile, melt butter in large skillet 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, 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. Serves 20. Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders