Chili For A Crowd

• 1/2 cup olive oil
• 1 1/4 pounds/800g chopped yellow onions
• 2 pounds/1kg sweet Italian sausage, removed from casings and crumbled
• 8 pounds/4kg mince beef
• 1 1/2 TBS ground black pepper
• 2 cans (12oz/340g each) tomato paste
• 2 TBS minced garlic
• 3oz/5 TBS ground cuminseed
• 4oz/6 TBS chili powder
• 1/2 cup dijon mustard
• 4 TBS salt
• 4 TBS dried basil
• 4 TBS dried oregano
• 6 pounds/3kg tinned plum tomatoes drained
• 1/2 cup of red wine
• 1/4 cup lemon juice
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 3 cans (16oz/450g each)
• 4 cans (5 1/2oz/156g each)

1. Heat oil and add onions, cook until tender. Add sausage and minced meat, stir and brown (remove as much excess fat as possible). Over low heat, stir in pepper, tomato paste, garlic, cuminseed, chili, mustard, salt, basil and oregano. Add drained tomatoes, wine, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer uncovered for 15 minutes.
2. Taste and season as necessary. Add olives and simmer for another 5 minutes

olive oil, yellow onions, sausage, mince beef, ground black pepper, tomato paste, garlic, ground cuminseed, dijon mustard, salt, basil, oregano, tomatoes, red wine, lemon juice, dill, parsley

Taken from www.epicurious.com/recipes/member/views/chili-for-a-crowd-1250664 (may not work)