Title: Six shooter chili
 Categories: Chili
      Yield: 12 Servings
 
      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
 
  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.