Two-Meat~ Two Bean Chili (2 Of 2)
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Two-Meat~ Two Bean Chili (2 Of 2)
  Chili    Beans  
Last updated 6/12/2012 1:28:03 AM. Recipe ID 63235. Report a problem with this recipe.
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      Title: Two-meat~ two bean chili (2 of 2)
 Categories: Chili
      Yield: 25 Servings
 
           -Dottie Cross TMPJ72B
           -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: "An Edible
  Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers.
  Reformatted 




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Recipe ID 63235 (Apr 03, 2005)

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