Autumn is definitely here around these parts. This is that time of year I love to make soups, stews and chili. I think this is going on the stovetop this weekend. It's a really easy recipe even though there are a lot of ingredients in it. It's well worth the time it takes to make it. It makes a huge amount (thus the name) so par for the course, I freeze leftovers for another day.
This comes from the "Silver Palate Cook Book". A book that has been in this household for a long, long time, and the recipes are well loved by all.
So, shall we start? The weekend is here and we all need some "soul food"!
FIrst, you need a little helper...
Oh, "hi" little helper!Is that a yummy and nutritious snack you are eating? Of course it is, your mommy only gives you healthy snacks. Nothing like chocolate, or...chocolate, or cake with buttercream frosting, or...nevermind. No, nothing like that, right little helper? Yeah, I though so.
Anyway. Here's the recipe the way I do it (with a little help!) It is different than the book, but that's the way I do things around here!I follow recipes, sorta.
Here we go.
Chili for a Crowd
1/2 c. best-quality olive oil
1 1/2 lbs. onions, coarsely chopped
2 lbs. ground pork
4 lbs. ground chuck
2 cans, 12 ounces each, tomato paste
3 TBS minced fresh garlic
2 tsp. cumin seeds, or powder
3-4 TBS Chili powder
1/2 c. dijon-style mustard
4 TBS salt
4 TBS dried basil
4 TBS dried oregano
6 lbs canned Italian Plum tomatoes,drained
1/2 c. Burgundy, or any other red wine works
1/4 c. lemon juice
1/2 c. chopped fresh dill
1/2 cup chopped Italian parsley
3 can, or 6 cups black beans ( I actually use 1/2 black beans, and 1/2 pinto beans)
4 cans, 5 1/2 oz. each pitted olives, drained and chopped.
1) Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered until tender, about ten minutes.
2) Put meats into the kettle an cook over medium-high heat, stirring often until meats are well browned. Spoon out as much fat as possible.
3) Over low heat stir in tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano.
4) Add drained tomatoes, wine,lemon juice, dill, parsley, and drained beans. Stir well and simmer, uncovered for about 15 minutes.
5) Taste to adjust seasoning, add salt and pepper if needed. Add the olives. Serves 35 to 40 people.
-I also add cheddar cheese and sour cream, and that my friends is totally yum!