John'S Big Ten Chili

• 1/4 cup extra virgin olive oilttt 28oz cans San Marzano Plum Tomatoes
• 1 LB yellow onions, choppedttt/4 cup dry red wine
• 6 cloves garlic, mincedttt/8 cup lemon juice
• 1 red & 1 green bell pepper, dicedtt1/4 cup ea. chopped flat-leafed parsley & dill
• 5 jalapeno peppers, mincedttt2 oz. can dark red kidney beans, drained
• 32 oz. can red kidney beans, drained
• 1 LB sweet Italian sausage
• 4 LB 85% lean, ground beef chucktt10 oz. pitted black olives
• 1/4 cup chopped cilantro
• 12 oz. tomato paste
• 1/4 cup Dijon mustardttttToppings:
• 4 TB ground hot Mexican chilitttour Cream
• 2 TB ground chipotle pepperttttChopped Scallions or Onions
• 6 TB ground cumintttttrated Cheddar Cheese
• 2 TB salt
• 2 TB dried basil
• 2 TB dried oregano
• 1/4 tsp. of ground cinnamon

1. Add olive oil to large heavy kettle and saute the next 4 ingredients for approximately 10 minutes over medium heat. Remove from pot and set aside.
2. Crumble sausage meat into kettle and saute with ground beef over medium/high heat until browned, stirring frequently. Drain off fat.
3. To the meat add the reserved vegetables and the next 9 ingredients being the tomato paste and the spices, and stir well to mix.
4. Add the next 6 ingredients being the plum tomatoes (with juice), seasonings and beans and simmer for about 25 minutes. ( If too thick it can be thinned with a little tomato juice.) Can be made up to this point and refrigerated for 1 day.
5. If refrigerated, slowly bring back to simmer, correct seasoning, add cilantro and add olives to heat through, about 5 minutes.
6. Serve with toppings, tortilla chips and/or French bread.

extra virgin olive oil, yellow onions, garlic, red, jalapeno peppers, red kidney beans, sweet italian sausage, lean, cilantro, tomato paste, tb, pepper, ground cumin, tb salt, tb, tb, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/johns-big-ten-chili-1238905 (may not work)