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
The 27-Ingredient Chili Con Carne Murders: A Eugenia Potter Mystery Page 26