This is our favorite chili that I have made over the years. I think that the dill in this recipe makes it unusual and so very tasty. The original recipe came from the Silver Palate Cookbook.
2 Tablespoons olive oil
1/2 lb. onions, coarsely chopped
1/2 pound sweet Italian sausage meat, casings removed
2 pounds ground beef chuck
½ Tablespoons freshly ground black pepper
1 can (6 oz.) tomato paste
1½ teaspoons minced fresh garlic or shallots
¾ oz. ground cumin seed
1 oz. chili powder
2 Tablespoons prepared Dijon mustard
1 Tablespoons salt
1 Tablespoons dried basil
1 Tablespoons dried oregano
1 can (2 lb., 3 oz.) Italian plum tomatoes, drained
¼ cup burgundy wine
1 Tablespoons lemon juice
2 Tablespoons chopped fresh dill (or 1 Tablespoon dried dill)
2 Tablespoons chopped Italian parsley
1 can (16 oz.) dark red kidney beans, drained
1 can (5.5 oz) pitted black olives, drained
Heat olive oil in a large Dutch oven casserole dish. Add onions and cook over low heat until tender and translucent. Crumble the sausage meat and ground chuck into the Dutch oven and cook over medium-high heat, stirring often, until meat is well browned. Spoon out excess fat.
Over low heat stir in black pepper, tomato paste, garlic (shallots), cumin seed, chili powder, mustard, salt, basil and oregano. Add drained tomatoes, burgundy wine, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer, uncovered for another 15 minutes approximately.
Taste and adjust seasoning to your palate. Add olives and simmer another 5 minutes to heat through.
Serves ~ 8-10