Meaty Chili

• 1/2 c. olive oil
• 1 3/4 lbs. onions, chopped
• 2 lbs. sweet Italian sausage, removed from casings
• 8 lbs. ground chuck
• 1 1/2 tbs. ground pepper
• 24 oz. tomato paste
• 3 Tbs. minced garlic
• 3 oz. ground cumin
• 4 oz. chili powder
• 1/2 cup Dijon mustard
• 4 Tbs. salt
• 4 Tbs. dried basil
• 4 Tbs. dried oregano
• 6 lbs. canned plum tomatoes, drained
• 1/2 c. red wine (pref. Burgundy)
• 1/4 c. lemon juice
• 1/2 c. fresh dill, chopped
• 1/2 c. Italian parsley, chopped
• 3 16 oz. cans red kidney beans, drained
• 22 oz. pitted black olives

1. Heat olive oil in large pot. Sweat onions for 10 mins. Add meat and cook over med-high until well browned. Remove as much excess fat as possible. Reduce heat to low and add pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, and oregano. Add tomatoes, wine, lemon juice, dill, parsley, and kidney beans. Simmer uncovered for 15 mins.
2. Taste for seasoning. Add olives and cook for 5 more minutes.

olive oil, onions, sweet italian sausage, ground chuck, ground pepper, tomato paste, garlic, ground cumin, chili powder, dijon mustard, salt, basil, oregano, tomatoes, red wine, lemon juice, fresh dill, italian parsley, red kidney beans, black olives

Taken from www.epicurious.com/recipes/member/views/meaty-chili-50014185 (may not work)