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Six Shooter Chili



  • 1 pound ground beef
  • 1 pound ground pork sausage
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 large bell pepper, cut into 3/4-inch chunks
  • 1 pound smoked sausage, cut into 3/4-inch chunks
  • 1 tablespoon ground oregano
  • 3 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons celery seed
  • 2 cans diced tomatoes, undrained
  • 2 cans red kidney beans, drained (reserve liquid)
  • 1/3 cup yellow cornmeal
  • 12 ounces shredded mozzarella or Cheddar cheese, for garnish


  1. Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat.
  2. Add bell pepper and smoked sausage chunks. Continue cooking for 5-10 minutes, then reduce heat to low and drain fat.
  3. Blend in spices and tomatoes. Simmer for 5-10 minutes.
  4. Stir in kidney beans.
  5. In a bowl, blend a little reserved bean liquid with cornmeal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally.
  6. Spoon into serving bowls and top generously with shredded cheese.

Serves 12.

Nutrition information per serving: 530 calories; 30 grams protein; 32 grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650 milligrams sodium


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