 |
|
|
|
 |
|
 |
| |
| Home -> [Chili, Herbs & Spices] -> [Two-meat, two bean chili (2 of 2) Recipe] |
Two-meat, two bean chili (2 of 2)
|
| Artist: |
_ |
Yield: |
25 |
| Categories: |
Chili, Herbs & Spices |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
|
Procedures:
| 1 | 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. | | 2 | Pour off excess fat. | | 3 | Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. | | 4 | Add the tomatoes with their puree, breaking up the tomatoes with a spoon. | | 5 | Bring to a simmer. | | 6 | Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-?hours. | | 7 | In a small bowl, combine the cornmeal and ?cup of water. | | 8 | Stir the cornmeal mixture and the pink and black beans into the chili.cook, stirring occasionally, until the chili is thickened, about 10 minutes. | | 9 | (the chli can be made up to 3 days ahead. | | 10 | If desired, scrape off and discard the solidified fat that rises to the surface. | | 11 | Reheat the chili gently on top of the stove before serving). | | 12 | Makes about 25 servings. |
|
|
|
|
|
|
|
|
|
|
