Super bowl chili

Yield: 1 servings

Measure Ingredient
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 Salt
4 tablespoons Dried basil
4 tablespoons Oregano
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.

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