Chili for a Crowd Recipe
- ½ cup best-quality olive oil
- 1¾ pounds yellow onions, coarsely chopped
- 2 pounds sweet Italian sausage meat, removed from its casing
- 8 pounds beef chuck, ground
- 1½ tablespoons freshly ground black pepper
- 2 cans (12 ounces each) tomato paste
- 3 tablespoons minced garlic
- 3 ounces ground cumin
- 4 ounces chili powder
- ½ cup Dijon mustard
- 4 tablespoons salt
- 4 tablespoons dried basil
- 4 tablespoons dried oregano
- 6 pounds canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds, 3 ounces)
- ½ cup Burgundy wine
- ¼ cup fresh lemon juice
- ½ cup chopped fresh dill
- ½ cup chopped fresh Italian (flat-leaf) parsley
- 3 cans (16 ounces each) dark red kidney beans, drained
- 4 cans (5½ ounces each) pitted black olives, drained
- Heat the olive oil in a very large heavy pot. Add the onions and cook over low heat, covered, until tender, about 10 minutes.
- Crumble the sausage meat and ground chuck into the pot and cook over medium-high heat, stirring often, until the meats are well browned. Spoon out as much excess fat as possible.
- Turn the heat to medium-low and stir in the black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, and oregano.
- Add the drained tomatoes, Burgundy, lemon juice, dill, parsley, and kidney beans. Stir well and simmer, uncovered, for another 20 minutes.
- Taste and correct the seasoning. Add the olives, simmer for another 5 minutes to heat through, and serve immediately.
