Categories: Ground beef, Mexican, Chili, Beans, Beef 
      Yield: 25 servings 
  
      1 x  -Dottie Cross TMPJ72B               1 x  -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