27 Ingredient Chili

⏱ 50 mins 🍽 20 serving(s) 🏷 < 60 Mins

This substantial chili recipe uses a full 27 ingredients to create a deeply flavourful and satisfying dish. It combines pinto beans, chopped sirloin and pork sausage with a variety of vegetables, herbs and spices. The mixture is simmered to allow the flavours to meld perfectly. It yields a generous quantity, ideal for serving a large group. The finished chili is traditionally topped with a dollop of cool sour cream.

27 Ingredient Chili

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

Method

  1. Rinse the dry pinto beans and place them in a stockpot. Cover them with water and allow them to soak overnight. The following day, bring the water to a boil, then reduce the heat. Let the beans simmer for 1 1/2 to 3 hours until they become tender, then drain them. You can skip this entire step if using canned beans.
  2. Place a large skillet on the heat and melt the butter. Cook the chopped onions, diced green chilies and minced garlic until the onions have softened. Introduce the chopped sirloin to the skillet and cook it until the meat is browned.
  3. Take a separate pan and brown the pork sausage. Drain away the excess fat. Combine the cooked sausage with the meat mixture in the skillet. Sprinkle the flour over the meat and stir it in thoroughly. Transfer this entire mixture to a large Dutch oven or an 8-quart kettle.
  4. To the kettle, add the prepared pinto beans, the can of baked beans and all the other remaining ingredients, but leave out the sour cream. Bring the contents of the kettle just to the point of boiling.
  5. Reduce the heat under the kettle and let the chili simmer for about 30 minutes. As it cooks, use a cold spoon to skim off any fat that rises to the surface. Serve the finished chili with the sour cream on the side.

Nutrition (per serving)

Sodium1339600 mg

Recipe details

Category< 60 Mins
AuthorThat70sgirl