Two-meat, Two Bean Chili

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex	Main dish, Tex-mex	25	Servings

INGREDIENTS

5	lb	Ground round, 15% lean groun
		Beef), Beef
2	lb	Hot or sweet Italian sausage
		Removed from casings
3		Onions, chopped
2		Sweet red bell pepper
		Seeded and chopped
2		Green bell peppers, seeded
		And chopped
2		Fresh hot green chili pepper
		Seeded and minced
4		Garlic cloves, minced
1/3	c	Chili powder
1	T	Salt
2	t	Dried oregano
2	t	Ground cumin
2		Bay leaves
3		28-oz whole tomatoes with
		Tomato puree, undrai
1/2	c	Yellow cornmeal
2		16-oz pink beans
		Drained
2		16-oz_black beans
		Drained

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 336 Calories From Fat: 207 Total Fat: 22.5g Cholesterol: 78.9mg Sodium: 877.1mg Potassium: 546.6mg Carbohydrates: 8.6g Fiber: 2.5g Sugar: 2.2g Protein: 24.2g