Two-meat, Two Bean Chili Recipe
Yield: 25 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Ground round, (15% lean groun
4: Garlic cloves, minced
-beef),
1/3 cup: Chili powder,
2 lbs: Hot or sweet italian sausage,
1 tbsp: Salt,
-removed from casings, crumb
2 tsp: Dried oregano,
3 Large: onions, chopped
2 tsp: Ground cumin,
2 Medium: sweet red bell pepper,
2: Bay leaves,
-seeded and chopped,
3 can: , (28-oz) whole tomatoes with
2 Medium: green bell peppers,
-tomato puree, undrained
-seeded and chopped,
1/2 cup: Yellow cornmeal,
2: Fresh hot green chili pepper,
2 can: (16-oz) pink beans, drained
-seeded and minced,
2 can: (16-oz)_black beans, drained
Directions:
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 from luhu.jp
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 from luhu.jp