Title: Two-Meat, Two Bean Chili (1 of 2)
Categories: Ground Beef Sausage Mexican Chili
Yield: 25 Servings
| 5 | lb | Ground round (15% lean groun beef) |
| 2 | lb | Hot or sweet Italian sausage removed from casings, crumb |
| 3 | | Large onions; chopped |
| 2 | | Medium sweet red bell pepper seeded and chopped |
| 2 | | Medium 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 | tb | Salt |
| 2 | ts | Dried oregano |
| 2 | ts | Ground cumin |
| 2 | | Bay leaves |
| 3 | cn | (28-oz) whole tomatoes with tomato puree, undrained |
| 1/2 | c | Yellow cornmeal |
| 2 | cn | (16-oz) pink beans, drained |
| 2 | cn | (16-oz)_black beans, drained |
Directions ore included in the Part 2 of this Recipe set. Reformatted by:
CYGNUS, HCPM52C