Serves 20 and is so so good! It can easily be halved for a smaller crowd. But, the flavor explosion you’ll get with each bite is to die for!
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 (I use smaller pinto beans)
2 cans (5 1/2 ounces each) pitted black olives, drained (I use pitted kalamata since I don’t care for regular black olives)
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. Offer sour cream, chopped onion, shredded cheddar and/or monterey jack cheese, chopped jalapeno peppers and tabasco as toppings. YUM!
Categories: Entrees Tags:
Photos:
IMG_0682
Photo Credit: Cate Bogue
IMG_0683
Photo Credit: Cate Bogue