Ingredients
- 30 size
- 4 pimientos
- 2 onions
- 2 cans tomatoes
- 2 of garlic (cloves minced)
- 1 water to cover
- 3 pounds sirlion (chopped)
- 1 pound beans (baked)
- 1 pint sour cream
- 1 pound dry pinto beans
- 12 ounces bottle of chili sauce
- 1 pound pork sausage
- 9 ounces pitted ripe olives (chopped)
- 7 ounces green chilies (diced)
- 1/2 cup butter
- 1/2 pound mushrooms (fresh sliced)
- 3/4 cup celery (chopped)
- 1/2 cup sweet pepper (red chopped)
- 1/2 cup green pepper (chopped)
- 4 tablespoons chili powder more
- 2 tablespoons flour
- 1/2 cup parsley (minced)
- 1 tablespoon salt
- 1 tablespoon garlic salt
- 1 tablespoon cilantro (chopped)
- 2 teaspoons black pepper
- 1 tablespoon oregano
Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2 to 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 qt. kettle. Add pinto and canned beans and all remaining ingredints 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. This freezes wonderfully.