Two-Meat Two Bean Chili (2 Of 2) Recipe




Two-Meat Two Bean Chili (2 Of 2) Ingredients

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A Recipe for
Two-Meat Two Bean Chili (2 Of 2)

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.

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This is a recipe for Two-Meat Two Bean Chili (2 Of 2) from the recipe cookbook of Recipes-to-go (Bean)


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We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.

Lee Iacocca



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The way you cut your meat reflects the way you live.

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

Pearl Buck (1892-1973) American Nobel Prize winning author.



Two-Meat Two Bean Chili (2 Of 2)

It's bizarre that the produce manager is more important to my children's health than the pediatrician.

Meryl Streep






Two-Meat Two Bean Chili (2 Of 2) Directions

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. Pour off excess fat. Add the chili powder, salt, oregano,
cumin, and bay leaves and stir for 1 minute. Add the tomatoes with
their puree, breaking up the tomatoes with a spoon. Bring to a
simmer. Reduce the heat to low and cook, stirring often, until the
liquid is reduced, about 1-1/2 hours. In a small bowl, combine the
cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink
and black beans into the chili.Cook, stirring occasionally, until the
chili is thickened, about 10 minutes. (The chli can be made up to 3
days ahead. If desired, scrape off and discard the solidified fat
that rises to the surface. Reheat the chili gently on top of the
stove before serving.) Makes about 25 servings. Source: "An Edible
Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C

Serves: 25

 

 

 

 

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