SC - Re: sca-cooks 27-ingredient chili -oop, ot

[Devra at aol.com]

For the gentle who requested a copy of Nancy Pickard's 27 ingredient chili 
(from the book of the same title--)

1 lb. dry pinto beans (don't get me into any arguments; I'm typing as I see 
it)
water to cover
1/2 C butter or margarine
2 medium onions, chopped
7-oz. can diced green chilies
2 cloves garlic, minced
3 lb. chopped sirloin
1 lb. pork sausage
2 T flour
1-lb. can baked beans
4-oz can pimientos
2 30-oz cans tomatoes
3/4 C chopped celery
1/2 lb. sliced fresh mushrooms
1/2 C chopped sweet red pepper
1/2 C chopped green pepper
9-oz can pitted ripe olives, chopped
1/2 C minced parsley
12-oz bottle chili sauce
1 T salt
1 T garlic salt
2 t black pepper
1 T chopped cilantro
1 T oregano
2-4 T chili powder, to taste
grated orange peel
1 pt. sour cream

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, shallots, 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-qt. kettle.  Add pinto and canned beans and all remaining 
ingredients except sour bream; 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.

Freezes wonderfully.

Enjoy--   Devra the Baker
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