Ingredients
- 4 pimiento
- 2 onions (chopped)
- 2 garlic (cloves minced)
- 1,400 gr sirloin (chopped)
- 1,100 gr tomatoes (canned)
- 500 gr beans (baked canned)
- 475 ml sour cream
- 450 ml pinto beans dry water to cover
- 350 ml bottled chili sauce
- 260 gr pork sausage
- 150 gr pitted black olives (chopped)
- 110 gr butter
- 110 gr green chili peppers (canned)
- 80 gr mushrooms (sliced fresh)
- 75 gr celery (chopped)
- 65 gr bell pepper (chopped red)
- 65 gr green bell pepper (chopped)
- 34 gr chili powder
- 16 gr flour
- 14 gr parsley (minced)
- 8 gr salt
- 8 gr garlic salt
- 8 gr cilantro (chopped)
- 6 gr black pepper
- 5 gr oregano
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 litre 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
