CHILI FOR A CROWD (Adapted from Silver Palate)
Serves 20 and is so so good! This recipe is one of my favorite chile recipes and it’s from one of my favorite cookbooks, The Silver Palate.
2 TBSP extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound sweet Italian sausage, removed from casings
4 pounds beef chuck, ground
1 can (12 ounces) tomato paste
1 1/2 TBSP minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 TBSP dried basil
2 TBSP dried oregano
1 1/2 TBSP salt,
or to taste
1 1/2 TBSP freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 TBSP fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained
2 cans (5 1/2 ounces each) pitted black olives, drained
Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes.
Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.
Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper.
Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans.
Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings.
Add olives; simmer for 5 minutes more to heat through. Serve immediately.
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