*  Exported from  MasterCook  *
                          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
    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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