Ingredients
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
Preparation
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.
Taste for seasoning. Add olives and cook for 5 more minutes.
