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1
If using dried beans, sort through them to remove any small stones or debris.
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2
Place the beans in a large bowl and add water to cover.
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3
Soak overnight.
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4
Or place the beans in a large pot of water and bring to a boil over high heat.
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5
Once the beans come to a boil, remove from the heat and set aside for 1 hour.
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6
Before cooking, discard any floating beans and drain.
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7
Combine the soaked beans and fresh water to cover in a large, heavy-bottomed Dutch oven.
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8
Season with salt and pepper.
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9
Bring to a boil over medium-high heat, then decrease the heat to low.
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10
Simmer, covered, until the beans are tender, about 1 hour.
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11
Taste and adjust the seasoning with salt and black pepper.
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12
Set aside.
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13
Heat a large heavy pot over medium heat.
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14
Add the sausage, beef and onions.
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15
Cook, stirring often, breaking up the meat, until no longer pink, 5 to 7 minutes.
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16
Add the garlic and jalapeno and cook until fragrant, 45 to 60 seconds.
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17
Add the chili powder, cumin, tomatoes and stock.
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18
Season with salt and black pepper.
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19
Bring to a boil over high heat then reduce the heat to simmer.
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20
Cook, stirring occasionally, until slightly thickened, about 30 minutes.
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21
Add the cornmeal and reserved cooked or canned and drained black beans and stir to combine.
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22
Cook, stirring occasionally, until thickened and the flavors have married, about 15 minutes.
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23
Taste and adjust the seasoning with salt and black pepper.
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24
Serve the chili with sour cream, green onions and hot sauce on the side.
