1 lb. dry pinto beans
1/2 c. butter
2 med. onions, chopped
6 shallots, chopped
1 (7 oz.) can diced green chilies
2 cloves garlic, minced
3 lbs. chopped beef
1 lb. pork sausage
2 tbsp. flour
1 (16 oz.) can Boston baked beans
1 (4 oz.) can pimentos
2 (30 oz.) cans tomatoes
1/4 c. chopped celery
1/2 lb. fresh mushrooms, sliced
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 (9 oz.) can pitted ripe olives, sliced
1/2 c. minced parsley
1 (12 oz.) bottle chili sauce
1 tbsp. salt
1 tbsp. garlic salt
2 tsp. pepper
1 tbsp. chopped cilantro
1 tbsp. oregano
2-4 tbsp. chili powder
1 pt. sour cream

Wash and drain pinto beans. Soak in water overnight. Bring to boil; reduce heat and simmer 2 to 3 hours until tender. Drain. Melt butter. Add onions, shallots, chilies, and garlic. Saute until onion is soft. Add beef and cook over moderate heat until beef is browned. Brown sausage in separate pan. Pour off excess fat. Add to meat mixture. Sprinkle with flour and stir to blend. Transfer to Dutch oven or 8 quart kettle. Add pinto beans, baked beans, and all remaining ingredients, except sour cream. Bring to slow boil and simmer gently for at least 30 minutes. Skim off fat with cold spoon as it rises to top. Serve with dab of sour cream on top. Italian bread and green salad makes wonderful meal for gang. Cold sliced melon for dessert tops it all off! 30 people (2 bowls each).