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Chili for a Crowd Recipe

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This recipe for Chili for a Crowd, by , is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michael Mackedon


1/2 cup olive oil
1 large yellow onion, coarsely chopped
2 pounds Italian sausage
8 pounds ground chuck
1 1/2 tbs ground pepper
2 12 ounce cans tomato paste
2 tbs minced garlic
3 ounces cumin
4 ounces chili powder
4 tbs. dired oregano
4 tbs. dried basil
1/2 cup Dijon mustard
4 tbs. salt
6 pounds canned Italian plum tomatoes, drained
1/2 cup Burgundy wine
1/4 cup lemon juice
1/2 cup chopped fresh dill
1/2 cup chopped Italian parsley
3 cans dark red kidney beans, drained
4 cans pitted black olives, drained

Sauté onions in olive oil until translucent.

Crumble sausage and chuck into the onions and cook until well-browned. Spoon out excess fat.
Stir in pepper, tomato paste, garlic cumin, chili powder, mustard, salt, basil and oregano.

Add tomatoes, Burgundy, lemon juice, dill, parsley and kidney beans. Summer, uncovered at least 1/2 hour.

Add olives and heat through.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Despite the long list of ingredients, this recipe is very easy to prepare. It's great for Super Bowl Sunday. We've won contests using this one, sometimes adding jalapeno peppers to the onion. Dried dill and parsley work fine if you don't have the fresh varieties on hand.




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