Two-Meat, Two Bean Chili Recipe

Two-Meat, Two Bean Chili
 
 Recipe By     : 
 Serving Size  : 25   Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        Ground round (15% lean groun
                         -beef)
    2      pounds        Hot or sweet Italian sausage
                         -removed from casings -- crumb
    3      each          Large onions -- chopped
    2      each          Medium sweet red bell pepper
                         -seeded and chopped
    2      each          Medium green bell peppers
                         -seeded and chopped
    2      each          Fresh hot green chili pepper
                         -seeded and minced
    4      each          Garlic cloves -- minced
      1/3  cup           Chili powder
    1      tablespoon    Salt
    2      teaspoons     Dried oregano
    2      teaspoons     Ground cumin
    2      each          Bay leaves
    3      cans          (28-oz) whole tomatoes with
                         -tomato puree -- undrained
      1/2  cup           Yellow cornmeal
    2      cans          (16-oz) pink beans -- drained
    2      cans          (16-oz)_black beans -- drained
 
 In a large soup kettle, cook the ground round, sausage, onions, red and green
pepeprs, 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. (The chli can be made up to 3 days ahead. If desired, scrape
off and discard the solidified fat that rises to the surface. Reheat the chili
gently on top of the stove before serving.) Makes about 25 servings.
 
 Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by 
 Irena Chalmers
 
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