| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Chili |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
lb |
Ground pork sausage |
| 1 |
lg |
Onion, coarsely chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
lg |
Bell pepper, cut into 3/4" chunks |
| 1 |
lb |
Smoked sausage, cut into 3/4" chunks |
| 1 |
tb |
Ground oregano |
| 3 |
tb |
Chili powder |
| 1 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Celery seed |
| 2 |
cn |
S&W Ready-Cut Tomatoes, undrained |
| 2 |
cn |
S&W Dark Red Kidney Beans, drained (reserve liquid) |
| 1/3 |
c |
Yellow corn meal |
| 12 |
oz |
Shredded mozzarella or cheddar cheese, for garnish |
INSTRUCTIONS
Brown ground beef and ground pork sausage with onions and garlic in a
large heavy pot or Dutch oven over medium heat. Add bell pepper and
smoked sausage chunks. Continue cooking 5-10 minutes, then reduce
heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10
minutes. Stir in kidney beans. In a bowl, blend a little reserved
bean liquid with corn meal to consistency of pancake batter. Mix with
chili and simmer 10-15 minutes, stirring occasionally. Spoon into
serving bowls and top generously with shredded cheese. Serves 12.
Nutrition information per serving: 530 calories; 30 grams protein; 32
grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650
milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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