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Chili: Rhode Island Clam Chili - 40

Source of Recipe

posted by gijane at rc


Recipe Introduction

This recipe serves 35-40 people. Adapt for smaller groups by decreasing ingredient amount proportionately.

List of Ingredients



1/2 c. light olive oil
2 lbs. sweet Italian sausage
1 1/2 tbsp. black pepper
1 1/2 tbsp. minced fresh garlic
2 oz. plain chili powder
4 tbsp. salt
4 tbsp. dry oregano
1/2 c. chopped fresh dill
1 3/4 lbs. yellow onion
4 lbs. ground beef chuck
2 (12 oz.) cans tomato paste
1 1/2 oz. ground cumin
1/2 c. prepared Dijon mustard
4 tbsp. dried basil
1/4 c. lemon juice
1/2 c. chopped fresh parsley
4 (16oz.) cans dark red kidney beans, drained
1 (5 1/2 oz.) can pitted black olives, drained
2 (2 3/4 oz.) cans minced clams
3 (2 lb. 3 oz.) cans chopped Italian plum tomatoes, undrained
2 (2 lb. 3 oz.) cans whole Italian plum tomatoes, undrained
Sour Cream
Nacho chips


Recipe


Heat olive oil in very large soup kettle. Add coarsely chopped onions and cook over low heat for 10 minutes until onions turn clear.

Remove sausage from casing. Crumble all sausage and ground chuck into pot with oil and onions. Cook until meat is brown. Drain off as much excess fat as possible.

Over low heat stir in black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, oregano. Add undrained tomatoes, lemon juice, dill, parsley, and drained kidney beans. Stir well and simmer for 15 minutes. Add more chili powder or cumin as desired. Add olives. Simmer for 10 more minutes. Clams can be placed beside chili bowl or place on top if desired. Serve with sour cream and nacho chips.