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Recipe from: Parade, January 29, 2006
When choosing chopped meat for chili, you'll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark red kidney beans. Lemon juice brightens all the tastes!
2 tablespoons extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound sweet Italian sausage, removed from casings
4 pounds beef chuck, ground
1 12 ounce can tomato paste
1 ½ tablespoons minced garlic
⅓ cup ground cumin
½ cup chili powder
¼ cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 ½ tablespoon salt, or to taste
1 ½ tablespoons freshly ground black pepper
3 28 ounce cans Italian plum tomatoes, drained
¼ cup dry red wine
2 tablespoons lemon juice
¼ cup chopped fresh dill
¼ cup chopped parsley
2 16 ounce cans dark-red kidney beans, drained
2 5/12 ounce cans 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 and 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 the seasonings. Add olives and simmer for 5 minutes more the heat through. Serve immediately.