TWO-MEAT, TWO BEAN CHILI by www.country-cooking.com
5 lb Ground Beef
2 lb Hot or Sweet Italian Sausage removed from casings
1/3 c Chili powder
1 tbsp Salt
4 ea Garlic cloves; minced
2 tsp Dried oregano
1, crumb
2 tsp Ground cumin
3 ea Large onions; chopped
2 Bay leaves
2 Medium Sweet red bell pepper (seeded and chopped)
3 can (28-oz) whole tomatoes with tomato puree, undrained
2 Medium green bell peppers;(seeded and chopped)
1/2 c Yellow cornmeal
2 can (16-oz) pink beans, drained
2 Fresh Hot green Chili pepper (seeded and chopped)
2 cn (16-oz) black beans, drained
In a large Soup pan, 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.
Serves about 25.
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