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
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 25|
|Calories from Fat: 234 (47%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 88.2mg||27 %|
|Sodium 370.2mg||13 %|
|Potassium 1326.1mg||35 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 27.9g|
|Protein 31.5g||45 %|
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Calories per serving: 501
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