Eugenia Potter's 27 Ingredient Chili Con Carne

1 Servings

1 lb dry pinto beans, soaked
1 overnight
1/2 c butter (or margarine)
2 md onions, chopped
7 oz green chiles, Diced
2 cloves garlic, minced
3 lb sirloin, Chopped
1 lb pork sausage, browned and
1 crumbled
2 T flour
1 1 lb. can baked beans
1 4 oz. can pimentos
60 oz cans tomatoes
3/4 c celery, Chopped
1/2 lb fresh mushrooms, Sliced
1/2 c each red and green, Chopped
1 pepper
1 9 oz. can ripe olives, Pitted
1 chopped
1/2 c parsley, Minced
1 12 oz. bottle chili sauce
1 T salt
1 T garlic salt
2 t black pepper
1 T cilantro, Chopped
1 T oregano
4 T chili powder, to taste
1 orange peel, Grated
1 pt sour cream
Bring pinto beans to a boil in the soaking water and simmer 2-3 hrs. until tender. Drain. In a large skillet, melt 1/4 cup butter and add onions, green and red peppers and garlic. Saute until soft. Remove to Dutch oven or 8 qt. pot. In remaining butter, cook chopped sirloin,
1-1/2 lbs. at a time, until meat is brown.
Add sausage and sprinkle with flour, stirring to mix. Transfer to pot.
Add 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.