27 Ingredient Chili - cooking recipe

Ingredients

1 lb dry pinto beans (may use canned)
water
1/2 cup butter or 1/2 cup margarine
2 medium onions, chopped
1 (7 ounce) can diced green chilies
2 garlic cloves, minced
3 lbs chopped sirloin
1 lb pork sausage
2 tablespoons all-purpose flour
1 (1 lb) can baked beans
1 (4 ounce) can pimientos
2 (30 ounce) cans diced tomatoes
3/4 cup chopped celery
1/2 lb sliced fresh mushrooms
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1 (9 ounce) can pitted ripe olives, chopped
1/2 cup minced parsley
1 (12 ounce) bottle chili sauce
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon chopped cilantro
1 tablespoon dried oregano
2 -4 tablespoons chili powder, to taste
grated orange peel
1 pint sour cream

Preparation

Wash and drain pinto beans; place in stockpot, cover with water and let soak overnight. The next day, bring water to boil, lower heat and simmer 1 1/2 to 3 hours, or until beans are tender, drain. (if you use canned beans, omit these two steps).
Melt butter in large skillet. Add onions chilis and garlic. Saute until onions are soft. Add chopped sirloin and cook over moderate heat until meat is brown.
In seperate 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-quart kettle. Add pinto and baked beans and all remaining ingredients, except sour cream; bring just to a boil.
Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the tp. Serve with sour cream.