Two-Meat, Two Bean Chili

• 5 pounds beef, round steak
• 2 pounds hot italian sausages
• 3 each onions chopped
• 2 each sweet red bell peppers
• 2 each green chili peppers
• 4 each garlic cloves
• 13 cup chili powder
• 1 tablespoon salt
• 2 teaspoons oregano dried
• 2 teaspoons cumin ground
• 2 each bay leaves
• 3 cans tomatoes chopped, with puree
• 1/2 cup cornmeal
• 2 cans pink beans
• 2 cans black beans

1. In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes.
2. Pour off excess fat.
3. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute.
4. Add the tomatoes with their puree, breaking up the tomatoes with a spoon.
5. Bring to a simmer.
6. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1 1/2 hours.
7. In a small bowl, combine the cornmeal and 1/2 cup of water.
8. Stir the cornmeal mixture and the pink and black beans into the chili.
9. Cook, stirring occasionally, until the chili is thickened, about 10 minutes.

beef, hot italian sausages, onions, sweet red bell peppers, green chili peppers, garlic, chili powder, salt, oregano dried, cumin ground, bay leaves, tomatoes, cornmeal, pink beans, black beans

Taken from recipeland.com/recipe/v/two-meat-two-bean-chili-46469 (may not work)