Name: Chili for a Crowd
Yield: 35 to 40 portions
Ingredients: 3 cans (16 ounces each) dark red kidney beans, drained; ½ cup chopped fresh Italian (flat-leaf) parsley; 4 cans (5½ ounces each) pitted black olives, drained; ½ cup Burgundy wine; 6 pounds canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds, 3 ounces); ½ cup chopped fresh dill; ¼ cup fresh lemon juice; 1¾ pounds yellow onions, coarsely chopped; 2 pounds sweet Italian sausage meat, removed from its casing; ½ cup best-quality olive oil; 2 cans (12 ounces each) tomato paste; 3 tablespoons minced garlic; 8 pounds beef chuck, ground; 1½ tablespoons freshly ground black pepper; ½ cup Dijon mustard; 4 tablespoons salt; 3 ounces ground cumin; 4 ounces chili powder; 4 tablespoons dried basil; 4 tablespoons dried oregano

Preparation info

35 to 40
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

From the very beginning of The Silver Palate, Sheila’s special chili was a winner. Whether you’re a busy cook who likes to freeze food for future meals, or a host with a crowd on hand, this southwestern stew is the answer. Offer bowls of sour cream, chopped white onion, and grated Cheddar cheese, and let your guests garnish as they please. We like to serve sourdough bread or Crackling Corn Bread on the side, follow the chili with a plain green salad, and o