The Ultimate Chili

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The Ultimate Chili Ingredients

1 lb Pinto beans; dry	3/4 c Celery; chopped
Water	1/2 c Green pepper; chopped
2 md Onion; chopped	1/2 c Parsley; minced
2 Cloves garlic; minced	1 cn (12oz) bottled chili sauce
3 lb Sirloin steak; chopped	1 tb Salt
2 tb Flour	2 ts Pepper
1 cn (4 oz.) pimiento	1 tb Oregano
1 pt Sour cream	1/2 lb Fresh mushrooms; sliced
1/2 c Butter	1/2 c Sweet red pepper; chopped
6 Shallot; chopped	1 cn (9oz.) pitted ripe olives;
1 cn (7oz.) green chile	1 tb Garlic salt
1 lb Pork sausage	1 tb Cilantro; chopped
1 cn (1lb.) baked beans	3 tb Chili powder; to taste
3 cn (1lb14oz) tomatos

Instructions for The Ultimate Chili

Wash and drain pinto beans and soak in water to cover overnight. Bring beans to a boil in same water; lower heat and simmer 2 to3 hrs or till tender. Drain. Meanwhile, melt butter in large skillet. Add onions, shallots, garlic, seeded and chopped green chilis. Saute until onion is soft. Add chopped serloin and cook over medium heat until meat is brown. In a separate pan, brown sausage and pour off fat. Add sausage to onion and meat mixture. Sprinkle flour over meats and stir to blend. Transfer meat mixture to a heavy Dutch oven or 8 quart kettle. Add cooked and canned beans, pimiento, tomatos, celery, mushrooms, green and red peppers, olives, parsley, and chili sauce. Bring to a boil; lower heat simmer about 30 minutes, stirring occasionally. Stir in salt, garlic salt, pepper, cilantro, oregano, and chili powder (add one Tbsp at a time, taste for seasoning preference). Continue simmering about 1 1/4hours, stiring every 15 minutes. Skim off fat with a cold spoon as it rises to the top. Just before serving, remove from heat; stir in sour cream and return to a very low heat just long enough to heat through. Can be made ahead and frozen. Add sour cream just before serving. NOTES : You will need a LARGE pot to make this in. Recipe by: Diane Browder (Sierra Mountain Quilters Ass.) Posted to MC-Recipe Digest V1 #1067 by "The dwarf with a spoon." on Jan 31, 1998

Main Ingredient: BeefCuisine: Uncategorized

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