Chili

Ingredients:
2 lbs beef sirloin (not ground beef) cut into small cubes
1 lb sausage
1 lg white onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
3 serrano chili peppers, seeded and minced
3 garlic cloves
1/3 C chili powder
1 TB kosher salt
2 tsp ground oregano
2 tsp ground cumin
2 bay leaves
2 28oz can whole tomatoes in sauce
½ C yellow cornmeal
1 can 16oz pinto beans
1 can 16oz black beans

Preparation:
In a large soup kettle, cook beef, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10’. Pour off excess fat. Add chili powder, salt, oregano, cumin, and bay leaves and stir 1’. Add tomatoes with their sauce, breaking up tomatoes with spoon. Bring to a simmer. Reduce heat to low and cook, stirring often, until liquid is reduced (1 ½ h). In a small bowl, combine cornmeal and ½ C water. Stir cornmeal mix and beans into chili. Cook, stirring occasionally until chili is thickened about 10’. Can be made up to 3 days in advance.

Makes (6-8 servings)