INGREDIENTS

INSTRUCTIONS

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."
<jeffries@southconn.com> on Jan 31, 1998

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