1 lb. ground beef
1 lb. ground pork sausage
1 large onion
2 cloves garlic
1 large bell pepper
1 lb. smoked sausage, cut
1 tbsp. oregano
3 tbsp. chili powder
1 tsp. ground coriander
1 1/2 tsp. celery seed
2 (28 oz.) cans S&W Ready Cut Tomatoes, undrained
2 (27 oz.) cans S&W Kidney Beans, drained, reserve liquid
1/3 c. yellow corn meal

In a large pot or Dutch oven, brown the ground beef and ground pork sausage with garlic and onion. Add bell pepper and smoke sausage chunks. Cook 5 to 10 minutes longer over medium heat. Reduce to low and drain fat. Blend in spices and tomatoes. Simmer 5 to 10 minutes. Stir in kidney beans. In a bowl, blend some of the bean liquid with cornmeal to consistency similar to pancake batter. Mix with chili and simmer another 5 to 10 minutes. Stir occasionally. Serve with hot corn bread.