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Two-Meat, Two Bean Chili
25 Servings
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Two-Meat, Two Bean Chili Ingredients
5 lb Ground round (15% lean groun
1/3 c
Chili powder
Beef
)
1 tb
Salt
2 lb Hot or sweet Italian
sausage
2 ts Dried
oregano
Removed from casings
2 ts Ground
cumin
3 lg
Onion
s -- chopped
2
Bay leaves
2 md Sweet
red bell pepper
--
3 cn (28-oz) whole
tomato
es with
Seeded and chopped
Tomato
puree, undrai
2 md Green
bell pepper
s -- seeded
1/2 c Yellow
cornmeal
And chopped
2 cn (16-oz) pink
beans
--
2 Fresh hot green chili
pepper
Drain
ed
Seeded and
minced
2 cn (16-oz)_
black beans
--
4
Garlic
cloves -- minced
Drain
ed
Instructions for Two-Meat, Two Bean Chili
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. Recipe By : From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Main Ingredient:
Beans
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bay Leaves
Beans
Beef
Bell Pepper
Black Beans
Chili Powder
Cornmeal
Cumin
Garlic
Onion
Oregano
Red Bell Pepper
Salt
Sausage
Tomato
Tex-mex
Main dishes
Corn
Bean
Bell pepper
Garlic
Onion
Oregano
Tomato
Beans
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