Yield: 1 servings
|½ cup||Olive oil|
|1¾ pounds||Yellow onions; coarsely chopped|
|2 pounds||Sweet Italian sausage; casings removed|
|8 pounds||Lean ground beef|
|1½ tablespoon||Freshground black pepper or to taste|
|2 cans||Tomato paste; (12 ounce each)|
|5 tablespoons||Garlic; minced|
|3 ounces||Ground cumin seed|
|4 ounces||Chili powder|
|½ cup||Dijon mustard|
|4 tablespoons||Dried basil|
|5 cans||Italian plum tomatoes; (35 ounces each)|
|½ cup||Dry red wine|
|¼ cup||Lemon juice|
|½ cup||Fresh dill; chopped|
|½ cup||Fresh Italian parsley; chopped|
|½ cup||Fresh cilantro; chopped|
|3 cans||Dark red kidney beans; (16 ounces each)|
Heat the olive oil in a very large soup kettle. Add the onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
Raise the heat to medium and add the sausage meat and ground beef. Stir often until the meat is completely browned. Drain off as much as possible.
Reduce the heat to low. Stir in the black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Drain the tomatoes and add to the pot with the red wine, lemon juice, dill, parsley and cilantro. Drain the kidney beans and add them to the pot. Stir well.
Simmer, uncovered, for 15 minutes. Taste and correct the seasoning. If you like your chili spicier, add more chili powder to taste. Serves 35 Converted by MC_Buster.
Converted by MM_Buster v2.0l.