Chili for a Crowd
Source of Recipe
Silver Palate Cookbook
Recipe Introduction
This makes about 30-40 portions! Serve with bowls of sour cream, chopped onion, and grated Cheddar cheese. A side of cornbread and a tossed salad complete the meal.
List of Ingredients
- 1/2 cup olive oil
- 1 3/4 lbs. yellow onions, coarsely chopped
- 2 lbs sweet Italian sausage meat, removed from casings
- 8 lbs. beef chuck, ground
- 1 1/2 Tablespoons freshly ground black pepper
- 2 cans, 12 ounces each, tomato paste
- 3 tablespoons minced fresh garlic
- 3 ounces ground cuminseed
- 4 ounces plain chili powder
- 1/2 cup prepared Dijon-style mustard
- 4 Tablespoons salt
- 4 tablespoons dried basil
- 4 tablespoons dried oregano
- 6 lbs. canned Italian plum tomatoes, drained (about 5 cans, each 2 lbs, 3 oz. before draining)
- 1/2 cup burgundy wine
- 1/4 cup lemon juice
- 1/2 cup chopped fresh dill
- 1/2 cup chopped Italian parsley
- 3 cans, 16 oz. each, dark red kidney beans, drained
- 4 cans, 5 1/2 oz. each, pitted black olives, drained
Instructions
- Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
- Combine 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 srained tomatoes, burgundy, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer uncovered, for another 15 minutes.
- Taste and correct seasonings. Add olives, simmer for another 5 minutes to heat through, and serve immediately.
|
|