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Two-Meat, Two Bean Chili

Two-Meat, Two Bean Chili recipe image
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;€™s a no-fuss, crowd-pleasing recipe that delivers big flavor with simple, pantry-friendly ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 25
Calories: 1169.0
Dietary: Gluten-free
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;€™s a no-fuss, crowd-pleasing recipe that delivers big flavor with simple, pantry-friendly ingredients.
Ingredients
  • 5 pound Ground round (15% lean groun 4 Garlic cloves; minced
Directions
  1. 1
    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.
  2. 2
    Stir often until the meat is seared and no longer pink, but not necessarily browned, about 10 minutes.
  3. 3
    Pour off excess fat from the pot.
  4. 4
    Add the chili powder, salt, dried oregano, ground cumin, and bay leaves. Stir constantly for 1 minute to toast the spices.
  5. 5
    Add the canned tomatoes with their puree to the pot. Use a spoon to break up the whole tomatoes.
  6. 6
    Bring the mixture to a simmer.
  7. 7
    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.
  8. 8
    While the chili simmers, combine the yellow cornmeal and 1/2 cup of water in a small bowl to create a slurry.
  9. 9
    Stir the cornmeal slurry, drained pink beans, and drained black beans into the chili pot.
  10. 10
    Continue cooking, stirring occasionally, until the chili has thickened to your desired consistency, about 10 minutes.
  11. 11
    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.

Keywords: chili, ground beef, sausage, beans, black beans, pink beans, cumin, chili powder, simmered, hearty, american, comfort food, meal prep, potluck, warm, spicy, vegetables, onions, garlic, tomatoes
Read it online: https://www.chefs-mate.com/recipe/two-meat-two-bean-chili/