A robust and satisfying two-meat, two-bean chili that balances the richness of ground beef and Italian sausage with the earthy depth of pink and black beans. Fresh bell peppers, onions, and garlic create a vibrant aromatic base, while dried oregano, cumin, and chili powder provide warm, spicy notes. The cornmeal thickens the sauce naturally, giving it a luxurious, hearty texture. Perfect for family dinners, potlucks, or meal prepping, this chili freezes beautifully and tastes even better the next day as the flavors meld together.
Two-Meat Two Bean Chili
Description
A robust and satisfying two-meat, two-bean chili that balances the richness of ground beef and Italian sausage with the earthy depth of pink and black beans. Fresh bell peppers, onions, and garlic create a vibrant aromatic base, while dried oregano, cumin, and chili powder provide warm, spicy notes. The cornmeal thickens the sauce naturally, giving it a luxurious, hearty texture. Perfect for family dinners, potlucks, or meal prepping, this chili freezes beautifully and tastes even better the next day as the flavors meld together.Ingredients
Directions
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In a large heavy-bottomed pot or Dutch oven over medium-high heat, brown the ground beef and Italian sausage, breaking the meat into small crumbles with a wooden spoon.
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Drain excess fat from the cooked meats, leaving about 2 tablespoons in the pot for flavor.
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Reduce heat to medium. Add the chopped onions, red and green bell peppers, and minced green chili peppers. Sauté for 8-10 minutes until the vegetables begin to soften.
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Stir in the minced garlic, chili powder, salt, oregano, cumin, and bay leaves. Cook for 1 minute until fragrant.
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Add the undrained whole tomatoes, breaking them up with a spoon. Stir in the pink beans and black beans.
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In a small bowl, mix the yellow cornmeal with 1/2 cup of water until smooth, then stir into the chili to help thicken the sauce.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
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Remove the bay leaves before serving. Taste and adjust seasoning with more salt or chili powder if desired.
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
Storage: Allow chili to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variation: For a spicier kick, add a diced jalapeño or a teaspoon of cayenne pepper. For a milder version, use sweet Italian sausage and omit the hot green chili peppers.
Tip: This chili tastes even better the next day as the flavors continue to develop. Consider making it a day ahead if time allows.
Serving: Serve hot with cornbread, tortilla chips, or over rice. Top with shredded cheddar cheese, sour cream, and fresh cilantro if desired.
