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Chili For A Crowd
This
chili is a winner. Trust me. I often hear from SP cooks that it's won them
a blue ribbon in a chili competition or rave reviews at a Pot Luck. And I
can attest, it wears well. It's still my favorite chili . . . sometimes
spiced up even more than this original, or sometimes with far more garlic
(those who know me, know that I divide the world in two . . . those who
like garlic and those who don't . . . try it . . . it makes finding
friends very easy).
But this
recipe is a good foundation and the surprising black olives always win
raves. Even more so, slivers of soppressata. Don't be afraid of the
quantities . . . it's easy to halve or quarter or perhaps you're a busy
cook who likes to freeze food for future meals and this quantity is
perfect. Or you're a host with a crowd about to arrive. This southwestern
stew in perfect for the tailgating, or dining al fresco during the waning
days of summer.
We like
to offer bowls of sour cream, chopped white onion, guacamole, and grated
Cheddar Cheese, and serve sourdough or corn bread on the side. A simple
green salad is the perfect accompaniment . . . and beer, it just calls out
for your favorite Craft beer . . . light or dark as you prefer. Of course,
our favorites are from Saugatuck Brewing, The Guardian or WayPost. We like
to stay close to home. Serves: 35 to 40 portions
"There is no such thing as a little garlic." --- Arthur Baer
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CHILI FOR A CROWD RECIPE |
INGREDIENTS
• ½ cup best-quality olive oil
• 1½ pounds yellow onions, coarsely chopped
• 2 pounds sweet Italian sausage meat, removed from its casing
• 8 pounds beef chuck, ground
• 1½ tablespoons freshly ground black pepper
• 2 cans (12 ounces each) tomato paste
• 3 tablespoons minced garlic
• 3 ounces ground cumin
• 4 ounces chili powder
• ½ cup Dijon 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)
• ½ cup Burgundy wine
• ¼ cup fresh lemon juice
• ½ cup chopped fresh dill
• ½ cup chopped fresh Italian (flat-leaf) parsley
• 3 cans (16 ounces each) dark red kidney beans, drained
• 4 cans (5 ½ ounces each) pitted black olives, drained |
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DIRECTIONS
1. Heat the olive oil in a very large heavy pot. Add the onions and
cook over low heat, covered, until tender, about 10 minutes.
2. Crumble the sausage meat and ground chuck into the pot and cook
over medium-high heat, stirring often, until the meats are well
browned. Spoon out as much excess fat as possible.
3. Turn the heat to medium-low and stir in the black pepper, tomato
paste, garlic, cumin, chili powder, mustard, salt, basil, and
oregano.
4. Add the drained tomatoes, Burgundy, lemon juice, dill, parsley,
and kidney beans. Stir well and simmer, uncovered, for another 20
minutes.
5. Taste and correct the seasoning. Add the olives, simmer for
another 5 minutes to heat through, and serve immediately.
6. Bring 6 quarts salted water to a boil in a large pot. Add 1
tablespoon olive oil and the linguine, and boil until tender but
still firm, 8-10 minutes. |
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