Photo by: Steven Mark Needham
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!
ingredients: Add all to shopping list
2 Tbsp extra-virgin olive oil
1 lb yellow onions, coarsely chopped
1 lb sweet Italian sausage, removed from casings
4 lb beef chuck, ground
1 (12-oz) can tomato paste
1 1/2 Tbsp minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 Tbsp dried basil
2 Tbsp dried oregano
1 1/2 Tbsp salt,or to taste
1 1/2 Tbsp freshly ground black pepper
3 (28-oz) cans Italian plum tomatoes, drained
1/4 cup dry red wine
2 Tbsp fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 (16-oz) cans dark-red kidney beans, drained
2 (5.5-oz) cans pitted black olives, drained
At a glance:
1. 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; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.
2. 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.
3. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately.