Two-Meat, Two Bean Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Ground round - (15% lean ground
		- beef)
2 lbs	908g / 32oz	Hot or sweet Italian sausage- removed from casings crumb
3		Onions - chopped (large)
2		Sweet red bell pepper (medium)
		- seeded and chopped
2		Green bell peppers (medium)
		- seeded and chopped
2		Fresh hot green chili pepper
		- seeded and minced
4		Garlic cloves - minced
1/3 cup	78ml	Chili powder
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Ground cumin
2		Bay leaves
3		Whole tomatoes with - (28-oz)- tomato puree undrained
1/2 cup	31g / 1.1oz	Yellow cornmeal
2		Pink beans - drained (16-oz)
2		-- ¥
1		Black beans - drained (16-oz)

Recipe Instructions

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. (The chili 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:
Tobin's Pool Hall

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