Mags Chili

Mags Chili


1/4 cup olive oil

3/4 lb. yellow onion , chopped

1 lb. Italian sweet sausage

2 lbs. ground beef

1 tablespoon black pepper

1 -8 oz can tomato paste

1 1/2 Tablespoon garlic, minced

1 oz toasted cumin seed, ground

2 oz. chili powder

1/4 cup Dijon mustard

2 tablespoons salt

2 tablespoons basil

2 tablespoons oregano

2 1/2 lbs. canned Italian plum tomatoes

1/4 cup red wine

2 tablespoons lemon juice

3 tablespoons fresh dill, chopped

1- 16 oz. dark kidney beans, drained and rinsed

1- 5 1/2 oz. pitted,  sliced olives

Heat olive oil in large soup pot. Add onions, cover and cook about 10 minutes on low heat. Add sausage and ground beef and cook over medium heat stirring often until browned. Spoon out as much excess fat as possible. Over low heat, stir in next 9 ingredients and mix well. Then add the next 5 ingredients. Stir well and simmer uncovered for 20 minutes. Add olives and simmer uncovered for 5 minutes.

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