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Chili For A Crowd

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Ingredients
  Olive oil 1⁄2 Cup (8 tbs) (Best Quality)
  Yellow onions 1 3⁄4 Pound, coarsely chopped
  Sweet italian sausage meat 2 Pound, removed from casings
  Beef chuck 8 Pound, ground
  Freshly ground black pepper 1 1⁄2 Tablespoon
  Canned tomato paste 24 Ounce
  Minced garlic 3 Tablespoon (Fresh)
  Ground cumin seed 3 Ounce
  Chili powder 4 Ounce
  Dijon style mustard 1⁄2 Cup (8 tbs)
  Salt 4 Tablespoon
  Dried basil 4 Tablespoon
  Dried oregano 4 Tablespoon
  Canned italian plum tomatoes 6 Pound, drained (About 5 Cans, Each 2 Pounds, 3 Ounces Before Draining)
  Burgundy wine 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Chopped fresh dill 1⁄2 Cup (8 tbs)
  Chopped italian parsley 1⁄2 Cup (8 tbs)
  Dark red kidney beans 48 Ounce, drained (3 Cans, 16 Ounces Each)
  Canned pitted black olives 22 Ounce, drained (1 Can)
Directions

Heat olive oil in a very large soup kettle.
Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
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 fat as possible.
Over low heat stir in black pepper, tomato paste, garlic, cuminseed, chili powder, mustard, salt, basil and oregano.
Add drained tomatoes, Burgundy, lemon juice, dill, parsley and drained kidney beans.
Stir well and simmer, uncovered, for another 15 minutes.
Taste and correct seasoning.
Add olives, simmer for another 5 minutes to heat through

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet
Servings: 
45

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