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Two-Meat, Two Bean Chili



Yield: 25 Servings

5 lb ground round (15% lean ground beef)
2 lb hot (or sweet italian sausage)
- removed from casings
3 large onions,chopped
2 medium sweet red bell pepper
- seeded,and chopped
2 medium green bell peppers
-seeded and,Chopped
2 fresh hot green chili pepper
- seeded,and minced
4 garlic cloves,minced
1/3 c chili powder
1 T salt
2 t oregano,Dried
2 t cumin,Ground
2 bay leaves
3 cn (28-oz) whole tomatoes with
-tomato,puree, undrained
1/2 c yellow cornmeal
2 cn (16-oz) pink beans,drained
2 cn (16-oz)_black beans,drained


In a large soup kettle, cook the ground round, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat,
stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, until the chili is thickened, about 10 minutes.













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