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[quote=Anonymous]This Chili is pretty labor/ingredient intensive, but is the BOMB  (instead of "hot pepper" I usually use a glug of habanero sauce):

Wash 1 lb pinto beans, soak overnight in water to cover. Bring to a boiling in soaking water and lower heat. Simmer covered for 3 hrs. until tender. Drain. Melt 1/2 c butter in skillet, add 2 chopped onions , 6 chopped shallots, 7 oz. chopped, drained green chiles, 2 cloves minced garlic. Saute until onion is soft. Add 3 lbs chopped sirloin or round steak, cook over moderate heat until meat is brown. In a separate pan, brown 1 lb. pork sausage, pour off grease and add to meat-onion mixture. Stir in 1/2 c flour into meat and blend. Put meat mixture into a pot. Add beans, 4 oz chopped pimento, 3 lb chopped fresh tomatoes, 3/4 c chopped celery, 1/2 lb sliced mushrooms, 1 sweet & 1 hot red pepper both chopped, 2 c chopped olives, 1/2 c minced parsley and 1 12oz bottle chili sauce. Bring to a boil, lower heat and simmer uncovered for 30 minutes. Add salt to taste, 1 T garlic salt & oregano, 2 T black pepper, 4 T chili powder, 2 t ground coriander. Simmer uncovered 1 hr, 30 minutes, stirring occasionally. Skim off grease.
Before serving, remove from heat, stir in 1 pt sour cream, return to low heat.[/quote]

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