27 Ingredient Chili

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 lb dry pinto beans (may use canned)
• water
• 1/2 cup butter or 1/2 cup margarine
• 2 medium onions, chopped
• 1 (7 ounce) can diced green chilies
• 2 garlic cloves, minced
• 3 lbs chopped sirloin
• 1 lb lamb sausage
• 2 tablespoons all-purpose flour
• 1 (1 lb) can baked beans
• 1 (4 ounce) can pimientos
• 2 (30 ounce) cans diced tomatoes
• 3/4 cup chopped celery
• 1/2 lb sliced fresh mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green pepper
• 1 (9 ounce) can pitted ripe olives, chopped
• 1/2 cup minced parsley
• 1 (12 ounce) bottle chili sauce
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1 tablespoon chopped cilantro
• 1 tablespoon dried oregano
• 2 -4 tablespoons chili powder, to taste
• grated orange peel
• 1 pint sour cream

Recipe

• 1 wash and drain pinto beans; place in stockpot, cover with water and let soak overnight. the next day, bring water to boil, lower heat and simmer 1 1/2 to 3 hours, or until beans are tender, drain. (if you use canned beans, omit these two steps).
• 2 melt butter in large skillet. add onions chilis and garlic. saute until onions are soft. add chopped sirloin and cook over moderate heat until meat is brown.
• 3 in seperate 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 baked beans and all remaining ingredients, except sour cream; bring just to a boil.
• 4 lower heat and simmer about 30 minutes. skim off fat with a cold spoon as it rises to the tp. serve with sour cream.