Ingredients
- 30 size
- 4 pimientos
- 2 onions
- 2 cans tomatoes
- 2 of garlic (cloves minced)
- 1 water to cover
- 800 gr sirlion (chopped)
- 500 gr beans (baked)
- 475 ml sour cream
- 450 gr dry pinto beans
- 350 ml bottle of chili sauce
- 260 gr pork sausage
- 150 gr pitted ripe olives (chopped)
- 130 gr green chilies (diced)
- 110 gr butter
- 80 gr mushrooms (fresh sliced)
- 75 gr celery (chopped)
- 65 gr sweet pepper (red chopped)
- 65 gr green pepper (chopped)
- 34 gr chili powder more
- 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 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 litre 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.