Chili for a Crowd

In Advance: 

35 to 40 portions. Freezes well in smaller portions

Ingredients:

  • 1/2 extra virgin olive oil
  • 1 3/4 lbs yellow onions, coarsely chopped
  • 2 lbs sweet italian sausage, removed from casings.
  • 8 lbs ground beef, the leanest
  • 1 1/2 TB freshly ground black pepper
  • 2 cans tomato paste, 12 oz. each.
  • 3 TB freshly minced garlic
  • 3 oz. ground cuminseed
  • 4 oz chili powder
  • 1/4 cup prepared dijon mustard
  • 4 TB salt
  • 4 TB dried basil
  • 4 TB dried oregano
  • 6 lbs  canned italian tomatoes, drained, about 5 cans, each 2 lbs, 3 oz. before draining
  • 1/2 cup burgundy wine
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped fresh dill
  • 1/2 cup italian parsley, chopped
  • 3 cans, 16 oz. each, dark red kidney beans, drained
  • 4 cans, 5 1/2 oz. each, pitted black olives, drained

Recipe:

  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 beef into the kettle and cook over medium- high heat, stirring often, until meats are well browned. Spoon out as much fat 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, wine, lemon juice, dill, parsley, and drained kidney beans
  5. Stir well, and simmer, uncovered, for another 15 minutes.
  6. Taste and correct seasonings. Add olives, simmer for another 5 minutes to heat through, and serve immediately.