* Exported from MasterCook * Two-Meat, Two Bean Chili Recipe By : An Edible Christmas by Irena Chalmers Serving Size : 25 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lb Ground round (15% lean) 2 lb Hot or sweet Italian sausage -- - removed from casings, - crumbled 3 lg Onions -- chopped 2 md Sweet red bell pepper -- - seeded and chopped 2 md Green bell peppers -- - seeded and chopped 2 Fresh hot green chile -- - seeded and chopped 4 cl Garlic -- minced 1/3 c Chili powder 1 tb Salt 2 ts Dried oregano 2 ts Ground cumin 2 Bay leaves 84 oz Whole tomatoes with tomato puree - (3 cans) -- undrained 1/2 c Yellow corn meal 32 oz Pink beans (2 cans) -- drained 32 oz Black beans (2 cans) -- 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 corn meal and 1/2 cup of water. Stir the corn meal 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. Yield: 25 Servings - - - - - - - - - - - - - - - - - -