Main Courses
Chili for a Crowd
Original recipe by: The Silver Palate
Ingredients
½ Cup best-quality olive oil
1 ¾ Pounds yellow onions, coarsely chopped
2 Pounds sweet Italian sausage meat, removed from casings
8 Pounds beef chuck, ground
1 ½ Tablespoons freshly ground black pepper
2 Cans, 12 ounces each, tomato paste
3 Tablespoons minced fresh garlic
3 Ounces ground cumin seed
4 Ounces plain chili powder
½ Cup prepared Dijon-style mustard
4 Tablespoons salt
4 Tablespoons dried basil
4 Tablespoons dried oregano
6 Pounds canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds, 3 ounces before draining)
½ Cup Burgundy wine
¼ Cup lemon juice
½ Cup chopped fresh dill
½ Cup chopped Italian parsley
3 Cans, 16 ounces each, dark red kidney beans, drained
4 Cans, 5 ½ ounces each, pitted black olives, drained
Instructions
From the very beginning of The Silver Palate, Sheila’s special chili was a winner. Whether you’re a busy cook who likes to freeze food for future meals, or a hostess with a crowd on hand, this southwestern stew is the answer. Offer bowls of sour cream, chopped white onion and grated Cheddar cheese, and let your guests garnish as they please. We like to serve sourdough bread or corn muffins on the side, follow the chili with a plain green salad, and of course serve Mexican beer—try Bohemia, Carta Blanca or the dark Dos Equis.
1. Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
COPY WAS MISSING REST OF INSTRUCTIONS…