Silver Palate Chili For A Crowd

By CorbettCook

Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

Ingredients

• 1/2 c. best-quality olive oil
• 13/4 pound yellow onions coarsely chopped
• 2 pounds sweet Italian sausage meat, removed from casings
• 8 pounds beef chuck ground
• 1 1/2 Tbs. freshly ground black pepper
• 2 cans tomato paste - (12 oz)
• 3 Tbs. minced garlic
• 3 oz. ground cuminseed
• 4 oz. plain chili powder
• 1/2 cup prepared Dijon-style mustard
• 4 Tbs. Salt
• 4 Tbs. dried basil
• 4 Tbs. dried oregano
• 6 lbs. canned Italian plum tomatoes - (about 5 cans, each 2 lbs. 3 oz.) drained
• 1/2 cup Burgundy wine
• 1/4 fresh lemon juice
• 1/2 cup chopped fresh dill
• 1/2 cup chopped Italian parsley
• 3 cans dark-red kidney beans - (16 oz ea) drained
• 4 cans, 5.5 oz. each, pitted black olives - drained

Details

Servings 35

Preparation

Step 1

Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes.

Crumble the sausage meat and ground chuck into the pot, and cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.

Stir in the tomato paste, garlic, cuminseed, chili powder, mustard, basil, oregano, salt and pepper.

Add drained tomatoes, Burgundy, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer, uncovered, for another 15 minutes.

Taste and adjust seasonings.

Add olives; simmer for 5 minutes more to heat through. Serve immediately.
Garanish with sour cream, chopped white onion, and grated Cheddar cheese. Good with sourdough break or corn muffins on the side and a plain green salad.