Silver Palate Chili for a Crowd

INGREDIENTS

• 2T olive oil
• 1 lb yellow onions, coarsely chopped
• 1 lb sausage, hot and or sweet, removed from casing
• 4 lbs beef chuck, ground
• 1 can (12 oz) tomato paste
• 1 ½ T minced garlic
• 1/3  cup ground cumin
• ½ cup chili powder
• ¼ cup Dijon mustard
• 1 T dried basil
• 2 T dried oregano
• 1 ½ T salt
• 1 1/2/T freshly ground pepper
• 3 cans (28oz) Italian Plum tomatoes, drained
• ¼ dry red wine
• 2 T fresh lemon juice
• ¼ c chopped fresh dill
• ¼ c chopped fresh parsley
• 2 cans (16 oz each) dark red kidney beans, drained
• 2 cans (5 ½ oz each) black olives, drained

INSTRUCTIONS

1.Heat olive oil in very large pot. Cook onions over low heat until wilted, about 15’. Add sausage and ground beef and cook over medium high heat until well browned.  Spoon off extra fat.. 

2. Stir in tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper.  Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer uncovered for 15-20’.

3. Taste and adjust seasonings. Add olives and simmer 5’ more to heat through.