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Two-Meat Two Bean Chili

Two-Meat~ Two Bean Chili (1 of 2 recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 25
Calories: 1169.0
Dietary: Gluten-free
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
  • Ground round (15% lean)
  • Hot or sweet Italian sausage, removed from casings and crumbled
  • Onions, chopped
  • Sweet red bell peppers, seeded and chopped
  • Green bell peppers, seeded and chopped
  • Hot green chili peppers, seeded and minced
  • Garlic, minced
  • Chili powder
  • Salt
  • Dried oregano
  • Ground cumin
  • Bay leaves
  • Whole tomatoes with tomato puree, undrained
  • Yellow cornmeal
  • Pink beans, drained
  • Black beans, drained
Directions
  1. 1
    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.
  2. 2
    Drain excess fat from the cooked meats, leaving about 2 tablespoons in the pot for flavor.
  3. 3
    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.
  4. 4
    Stir in the minced garlic, chili powder, salt, oregano, cumin, and bay leaves. Cook for 1 minute until fragrant.
  5. 5
    Add the undrained whole tomatoes, breaking them up with a spoon. Stir in the pink beans and black beans.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.

Keywords: chili, two-bean, two-meat, ground beef, sausage, black beans, pink beans, comfort food, hearty, spicy, american, dinner, meal prep, stew, beans, peppers, cumin, oregano, cornmeal
Read it online: https://www.chefs-mate.com/recipe/two-meat-two-bean-chili-1-of-2-2/