This robust Two-Meat, Two Bean Chili is a comforting bowl of warmth perfect for chilly evenings. It combines the savory richness of ground round with the spicy kick of Italian sausage, creating a deep, complex meat base. The addition of pink and black beans adds texture and heartiness, while a blend of chili powder, cumin, and oregano provides that essential aromatic depth. The cornmeal thickener gives the chili a satisfying, velvety consistency that clings to every bite. Ideal for potlucks, family dinners, or meal prep, this dish tastes even better the next day as the flavors meld together. It&# 226;ÂÂs a no-fuss, crowd-pleasing recipe that delivers big flavor with simple, pantry-friendly ingredients.
Two-Meat, Two Bean Chili
Description
This robust Two-Meat, Two Bean Chili is a comforting bowl of warmth perfect for chilly evenings. It combines the savory richness of ground round with the spicy kick of Italian sausage, creating a deep, complex meat base. The addition of pink and black beans adds texture and heartiness, while a blend of chili powder, cumin, and oregano provides that essential aromatic depth. The cornmeal thickener gives the chili a satisfying, velvety consistency that clings to every bite. Ideal for potlucks, family dinners, or meal prep, this dish tastes even better the next day as the flavors meld together. It&# 226;ÂÂs a no-fuss, crowd-pleasing recipe that delivers big flavor with simple, pantry-friendly ingredients.Ingredients
Directions
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In a large soup kettle or heavy-bottomed pot, cook the ground round, Italian sausage (removed from casings and crumbled), chopped onions, red bell peppers, green bell peppers, hot green chili peppers, and minced garlic over medium-high heat.
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Stir often until the meat is seared and no longer pink, but not necessarily browned, about 10 minutes.
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Pour off excess fat from the pot.
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Add the chili powder, salt, dried oregano, ground cumin, and bay leaves. Stir constantly for 1 minute to toast the spices.
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Add the canned tomatoes with their puree to the pot. Use a spoon to break up the whole tomatoes.
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Bring the mixture to a simmer.
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Reduce the heat to low. Cover partially and cook, stirring occasionally, until the liquid is reduced and flavors have melded, about 1 hour 30 minutes.
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While the chili simmers, combine the yellow cornmeal and 1/2 cup of water in a small bowl to create a slurry.
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Stir the cornmeal slurry, drained pink beans, and drained black beans into the chili pot.
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Continue cooking, stirring occasionally, until the chili has thickened to your desired consistency, about 10 minutes.
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Discard the bay leaves before serving.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 1169.0kcal
- % Daily Value *
- Total Fat 73.8g114%
- Saturated Fat 20.4g102%
- Cholesterol 454.0mg152%
- Sodium 374.6mg16%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 119.2g239%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: This chili can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
Storage Tip: If the chili is refrigerated, a layer of solidified fat will rise to the surface. You can scrape off and discard this fat before reheating for a leaner dish, or leave it for extra flavor.
Reheating: Reheat the chili gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it seems too thick.
Ingredient Note: The ingredient list in the source data was merged incorrectly. This recipe assumes standard quantities for a 25-serving batch: approx. 2-3 lbs ground beef, 2 lbs sausage, 3 onions, 2 red peppers, 2 green peppers, 2 hot peppers, 4 cloves garlic, 1/3 cup chili powder, 1 tbsp salt, 2 tsp oregano, 2 tsp cumin, 2 bay leaves, 3 cans (28 oz) tomatoes, 2 cans (16 oz) pink beans, 2 cans (16 oz) black beans, and 1/2 cup cornmeal. Adjust to taste.
