Chili for a Crowd Recipe
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Category: |
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Ingredients: |
Ingredients: ½ cup best quality olive oil
1 ¾ pounds yellow onions, coarsely chopped
2 pounds sweet Italian sausage meat, removed for casings
8 pounds beef chuck, ground
1 ½ tablespoons freshly ground black pepper
2 cans, 12 ounce, tomato paste
3 tablespoons minced fresh garlic
3 ounces ground cumin seed
4 ounces plain chili powder
½ cup prepared Dijon-style mustard
2 tablespoons salt
4 tablespoons dried basil
4 tablespoons dried oregano
6 pounds canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds 3 ounces before draining)
½ cup burgundy wine
¼ cup lemon juice
½ cup chopped fresh dill
½ cup chopped Italian parsley
3 cans, 16 ounce each, dark red kidney beans, drained
4 cans, 5 ½ ounces each, pitted olives, drained
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Directions: |
Directions: 1. Heat olive oil in 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 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 sir in black pepper, tomato paste, garlic, cumin seed, chili powder, mustard, salt, basil and oregano.
4. Add drained tomatoes, burgundy, lemon juice, dill, parsley, and drained kidney beans. Stir well and simmer, uncovered, for another 15 minutes.
5. Taste and correct seasoning. Add olives, simmer for another 5 minutes to heat through and serve immediately.
Makes 35 to 40 portions |
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