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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: tonto who wrote (22765)	12/13/2009 2:40:16 PM
From: Alan Smithee	1 Recommendation Respond to of 25073

The dijon recipe sounds very interesting. I like trying all different kinds. Care to share? I'll post later this afternoon.

To: tonto who wrote (22765)	12/13/2009 2:49:36 PM
From: Alan Smithee	Read Replies (2) \| Respond to of 25073

The dijon recipe sounds very interesting. I like trying all different kinds. Care to share? Ha! I found it online. I generally cut it by 1/2 and tinker with the cumin and chili powder, starting with less then recommended by about 1/2 and then adding to get the taste you want. I also substitute more sausage by for beef (by about a pound), and use a mix of sweet and hot Italian sausage. Chili for a Crowd 1/2 cup best-quality olive oil 1 3/4 pounds yellow onions, coarsely chopped 2 pounds sweet Italian sausage meat, removed from its casing 8 pounds beef chuck, ground 1 1/2 tablespoons freshly ground black pepper 2 cans (12 ounces each) tomato paste 3 tablespoons minced garlic 3 ounces ground cumin 4 ounces chili powder 1/2 cup Dijon mustard 4 tablespoons salt 4 tablespoons dried basil 4 tablespoons dried oregano 6 pounds canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds, 3 ounces) 1/2 cup burgundy 1/4 cup fresh lemon juice 1/2 cup chopped fresh dill 1/2 cup chopped fresh Italian (flat-leaf) parsley 3 cans (16 ounces each) dark red kidney beans, drained 4 cans (5 1/2 ounces each) pitted black olives, drained Heat the olive oil in a very large, heavy pot. Add the onions and cook over low heat, covered, until tender, about 10 minutes. Crumble the sausage meat and ground chuck into the pot and cook over medium-high heat, stirring often, until the meats are well browned. Spoon out as much excess fat as possible. Turn the heat to medium-low and stir in the black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Add the drained tomatoes, burgundy, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for 20 minutes. Taste and correct the seasoning. Add the olives, simmer for additional 5 minutes to heat through, and serve immediately. Makes 35 to 40 portions. Note: Offer bowls of sour cream, chopped white onion and grated Cheddar cheese as toppings.