Chili

• 1/2 Tbsp cinnamon
• 1/4 cup olive oil
• 3/4 lbs yellow onions (optional)
• 4 lbs ground beef
• I lbs sweet Italian sausage
• 3/4 tbsp freshly ground black pepper
• 1 can (12 oz) tomato paste
• 1 1/2 tbsp minced garlic
• 1 1/2 oz ground cumin seed
• 2 oz chili powder
• 1/4 cup dijon mustard
• 2 tbsp salt
• 2 tbsp dried basil
• 2 tbsp oregano
• 3 lbs canned Italian plum tomatoes, drained (about 2-3 cans)
• 1/4 cup Burgundy
• 1/8 cup lemon juice
• 1/4 cup chopped fresh dill
• 1/4 cup chopped Italian parsley
• 1 or 2 cans dark red kidney beans, drained
• 2 cans black olives

1. Heat olive oil in soup pot. Add onions and cook over low heat covered about 10 mins until translucent.
2. Crumble the sausage meat and ground chuck into the pot and cook over medium high heat until meat browned, stirring often.
3. Spoon out excess fat.
4. Turn heat to low.
5. Stir in cinnamon, pepper, tomato paste garlic, cumin seed, chili powder, mustard, salt, basil, oregano.
6. Add drained tomatoes, lemon juice, Burgundy, dill, parsley, drained kidney beans.
7. Let simmer at least 20 minutes.
8. Add olives and simmer for 5 mins.

cinnamon, olive oil, yellow onions, ground beef, i, ground black pepper, tomato paste, garlic, chili powder, dijon mustard, salt, basil, oregano, italian plum tomatoes, burgundy, lemon juice, dill, italian parsley, dark red kidney beans, black olives

Taken from www.epicurious.com/recipes/member/views/chili-52357791 (may not work)