The 27-Ingredient Chili Con Carne Murders: A Eugenia Potter Mystery Read online

  After her death, the three books in her series not only remained in print, but grew in popularity. During that time her husband, Ray Rich, came across boxes full of notes that Mrs. Rich had made for future books she had in mind, and even first drafts of some chapters. He approached her editor, inquiring whether the series might be continued by other writers along the lines that his wife had set forth in her notes. That editor approached my agent who then asked me, “How would you like to write a book by the name of The 27-Ingredient Chili con Carne Murders?”

  It felt like fate to me.

  The book in your hands is the result of that rather amazing sequence of events coming full circle. I thank everyone concerned with this labor of love: my gratitude goes out to Jane Rosenman; to my agent, Meredith Bernstein; and to Mrs. Rich’s agents, Susan and Robert Lescher. Heartfelt thanks to my editor on this project, Emily Reichert, whose tact and patience is equalled only by that most gracious of gentlemen, Raymond Rich.

  Virginia Rich, this novel is my letter to you.

  Yours truly,

  NANCY PICKARD

  CAPIROTADA (Mexican Bread Pudding)

  To one quart boiling water add 2 c. brown sugar, 1 whole clove, 1 stick of cinnamon, and ¼ c. butter. Simmer until a light syrup forms, then remove the clove and cinnamon. Cut 1 loaf raisin bread into cubes and dry in 250° oven until crusty. Rinse 1 c. raisins in hot water, then drain. In a large buttered baking dish, continuously layer the bread cubes, raisins, 1 c. chopped walnuts, ¼ lb. Monterey Jack cheese, and ¼ lb. longhorn cheese until all ingredients are used. Spoon the hot syrup evenly over the bread mixture. Bake in a preheated oven at 350° for 30 minutes. Serve either hot or cold. Serves 6 to 8.

  EUGENIA POTTER’S 27-INGREDIENT CHILI CON CARNE

  1 lb. dry pinto beans

  water to cover

  1/2 c. butter or margarine

  2 medium onions, chopped

  1 7-oz. can diced green chillies

  2 cloves garlic, minced

  3 lbs. chopped sirloin

  1 lb. pork sausage

  2 T. flour

  1-lb. can baked beans

  1 4-oz. can pimientos

  2 30-oz. cans tomatoes

  ¾ c. chopped celery

  ½ lb. sliced fresh mushrooms

  ½ c. chopped sweet red pepper

  ½ c. chopped green pepper

  1 9-oz. can pitted ripe olives, chopped

  ½ c. minced parsley

  1 12-oz. bottle chilli sauce

  1 T. salt

  1 T. garlic salt

  2 t. black pepper

  1 T. chopped cilantro

  1 T. oregano

  2–4 T. chili powder, to taste grated orange peel

  1 pt. sour cream

  Wash and drain pinto beans and soak in water overnight. Bring to boil, lower heat, and simmer 2–3 hours or until tender. Drain. Meanwhile, melt butter in large skillet and add onions, chilies, and garlic. Sauté until onion is soft. Add chopped sirloin and cook over moderate heat until meat is brown. In a separate pan brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8-qt. kettle. Add pinto and canned beans and 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.

  NOTE: Freezes wonderfully.

  CHEF DENNIS’S ALBONDIGAS SOUP

  In mixing bowl, mix 2 lbs. lean ground beef, ½ t. garlic powder, ½ t. ground cumin, pinch of oregano and pinch of cilantro. Shape ingredients into 1-oz. meatballs. In a large pot, sauté in 3 oz. of butter: 1 c. diced tomatoes, ½ c. diced green chilies, 4 cloves chopped garlic, 2 medium chopped onions, 1 lb. chopped green cabbage, 1 finely diced medium zucchini, and ½ bunch cilantro. Add 3 qts. beef broth. Just before broth comes to a boil, add the meatballs, one at a time. Add salt and black pepper to taste. Simmer for 30 minutes. Top with chopped cilantro just before serving. Serves 12 to 15.

  NOTE: This is even better the next day.

  SALSA MEXICANA

  Mix 5 canned green chilies, diced, with 5 large tomatoes, peeled and finely chopped. Add 1 or 2 cloves minced garlic, 1 minced onion, 1 T. chopped fresh cilantro, 1 T. vinegar, and 1 T. oil. Mix. Season with salt and black pepper to taste. Serve with blue corn chips.

  JUANITA ORTEGA’S CHILI RELLENOS

  In a 9- by 12-inch casserole, continuously layer 3 small cans chilies, split and laid flat, ¾ lb. grated Monterey Jack cheese, and ¾ lb. grated longhorn cheese until all ingredients are used, ending with cheese on top. In separate bowl, mix in blender 3 whole eggs, 3 T. flour, and 16-oz. can condensed milk. Pour mixture over chili-and-cheese casserole. Bake in 350° oven for 30 minutes. Top with 6-oz. can taco sauce and bake 30 minutes more.

  NOTE: Can be reheated.

  CHE THOMAS’S GUACAMOLE

  With a fork, mash 2 large ripe avocados into coarse pulp while blending in 2 or 3 T. lemon or lime juice. Add ½ t. salt and 2 to 4 canned chilies, chopped. Makes about 1½ c. guacamole. Serve with chips.

  BOOKS BY NANCY PICKARD

  GENEROUS DEATH

  SAY NO TO MURDER

  NO BODY

  MARRIAGE IS MURDER

  DEAD CRAZY

  BUM STEER

  I.O.U.

  THE 27-INGREDIENT CHILI CON CARNE MURDERS

  THE BLUE CORN MURDERS

  THE SECRET INGREDIENT MURDERS

  BOOKS BY VIRGINIA RICH

  THE COOKING SCHOOL MURDERS

  THE BAKED BEAN SUPPER MURDERS

  THE NANTUCKET DIET MURDERS