John's dad whipped up a rad recipe of chili which he found in the Silver Palette cookbook. Apparently he made a couple of additions, but I can only report what I know from the internet's version of the recipe. (I'll find out what else he changed and make revisions to this post as needed...) He served it with a delicious rice dish, guacamole, tortilla chips, and a sprinkling of cheddar cheese, and we were one happy crowd! Such a hit!! I think we've got a new Thanksgiving tradition in the making... Fingers crossed, John's dad agrees!
1 pound yellow onions coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds beef chuck ground
1 can tomato paste - (12 oz)
1½ tablespoons minced garlic
⅓ cup ground cumin
½ cup chili powder
¼ cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1½ tablespoons salt or to taste
1½ tablespoons freshly-ground black pepper
3 cans Italian plum tomatoes - (28 oz ea) drained
¼ cup dry red wine
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
¼ cup chopped parsley
2 cans dark-red kidney beans - (16 oz ea) drained
2 cans pitted black olives - (5½ oz ea) drained (optional)
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.
This recipe yields 20 servings.