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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



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. 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.
   
3. Over low heat stir in black pepper, tomato paste, garlic, cuminseed, chili powder, mustard, salt, basil and oregano.
   
4. Add srained tomatoes, burgundy, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer uncovered, for another 15 minutes.
   
5. Taste and correct seasonings. Add olives, simmer for another 5 minutes to heat through, and serve immediately.