Chili for a Crowd

By á-1865

Ingredients

• 1/2 Cup Best Quality Olive Oil
• 1 3/4 Pounds yellow onions, coarsely chopped
• 2 Pounds Sweet Italian Sausage Meat, removed from casings
• 8 Pounds Beef Chuck, ground
• 1 1/2 Tablespoons of Freshly Ground Pepper
• 2 cans, 12 ounces each, tomato paste
• 3 Tablespoons, minced fresh garlic
• 3 ounces ground cuminseed
• 4 ounces of plain chili powder
• 1/2 cup prepared Dijon-style mustard
• 4 Tablespoons of Salt
• 4 Tablespoons of dried basil
• 4 Tablespoons of Dried Oregano
• 6 Pounds of canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds, 3 ounces before draining)
• 1/2 cup Burgundy wine
• 1/4 Cup of lemon juice
• 1/2 Cup of chopped fresh dill
• 1/2 Cup of Chopped italian parsley
• 3 cans, 16 ounces each, dark red kidney beans, drained
• 4 cans, 5 1/2 ounces each, pitted black olives, drained

Details

Servings 35

Preparation

Step 1

1. Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes

2. Crumble the sausage meat and ground chuck into the kettle and cook over medium-high heat, stirring often, until meats are well browned. Spoon out as much excess at as possible.

3. Over low heat, stir in black pepper, tomato paste, garlic, cuminseed, chili powder, mustard, salt, basil, and oregano.

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

5. Taste and correct seasoning. Add olives, simmer for another 5 to 10 minutes to heat through, and serve immediately.