Chili for a Crowd

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Makes: 35 servings adjust
Southwestern stew. Freezes well. Serve with sour cream, chopped white onion, grated cheddar cheese, sourdough bread, and corn muffins.

Directions

Ingredients

  • 1⁄2 cup Olive Oil
  • 2 pounds Yellow Onion, Coarsely chopped

Step 1

Heat Olive oil in large soup Kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.

Ingredients

  • 2 pounds Sweet Italian Sausage, Removed from casings
  • 8 pounds Ground Chuck

Step 2

Crumble the sausage meat and ground chuck into the kettle and cook over medium high heat, stirring often, until meats are well- browned. Spoon out as much excess fat as possible.

Ingredients

  • 1 1⁄2 tablespoons Cracked Black Pepper
  • 24 ounces Tomato Paste
  • 3 tablespoons Garlic, minced
  • 3 ounces Ground Cumin
  • 4 ounces Chili Powder
  • 1⁄2 cup Dijon Mustard
  • 4 tablespoons Kosher Salt
  • 4 tablespoons Dried Basil
  • 4 tablespoons Dried Ground Oregano

Step 3

Over low heat, stir in black pepper, tomato paste, garlic, cuminseed, chili powder, mustard, salt, basil, and oregano.

Ingredients

  • 6 pounds Plum Tomato (Italian)
  • 1⁄2 cup Burgundy
  • 1⁄4 cup Fresh Lemon Juice
  • 1⁄2 cup Fresh Dill
  • 1⁄2 cup Fresh Italian Parsley
  • 48 Canned Dark Kidney Beans, (3 16 oz cans, drained)

Step 4

Add drained tomatoes, burgundy, lemon juice, dill, parsley, and drained kidney beans. Stir well and simmer, uncovered, for another 15 minutes.

Ingredients

  • 22 ounces Canned Pitted Black Olives

Step 5

Taste and correct seasonings. Add Olives. Simmer for another 5 minutes to heat through.
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