Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry pinto beans -- soaked overnight
     1/2  cup           butter or margarine
   2      medium        onions -- chopped
   7      ounces        diced green chilies
   2      cloves        garlic -- minced
   3      pounds        chopped sirloin
   1      pound         pork sausage -- browned and
                         -- crumbled
   2      tablespoons   flour
   1      1 lb. can     baked beans
   1      4 oz. can     pimentos
   2      30 oz. cans   tomatoes
     3/4  cup           chopped celery
     1/2  pound         sliced fresh mushrooms
     1/2  cup           each chopped red and green pepper
   1      9 oz. can     pitted ripe olives -- chopped
     1/2  cup           minced parsley
   1      12 oz. bottl  chili sauce
   1      tablespoon    salt
   1      tablespoon    garlic salt
   2      teaspoons     black pepper
   1      tablespoon    chopped cilantro
   1      tablespoon    oregano
   3      tablespoons   chili powder
   1      teaspoon      grated orange peel
   1      pint          sour cream

Preparation:

Bring pinto beans to a boil in the soaking water and simmer 2-3 hrs. until tender. Drain. In a large skillet, melt 1/4 cup butter and add onions, green and red peppers and garlic. Sauté until soft. Remove to Dutch oven or 8 qt. pot. In remaining butter, cook chopped sirloin, 1-1/2 lbs. at a time, until meat is brown. Add sausage and sprinkle with flour, stirring to mix. Transfer to pot. Add all remaining ingredients except sour cream. 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 well.