Eugenia Potter's 27 Ingredient Chili Con Carne

      Yield: 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

Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the

corn flour(masa harina) and cook 1 or 2 minutes longer.

5. Return the brisket to the casserole and add the tomatoes

and their liquid. Bring to a boil, then lower the heat and simmer,

uncovered, for 2 hours. Stir occasionally.

6. Stir in the salt and black pepper. Taste and adjust seasonings.

Add the coffee and simmer, uncovered, for 1 hour longer.

7. Add the kidney beans to the chili.Simmer, uncovered, for