1/2 c. best-quality olive oil
1 3/4 lbs. yellow onions, coarsely chopped
2 lbs. sweet Italian sausage meat, removed from casings
8 lbs. beef chuck, ground
1 1/2 tbsp. freshly ground black pepper
2 cans (12 oz. each) tomato paste
3 tbsp. minced fresh garlic
3 oz. ground cumin seed
4 oz. plain chili powder
1/2 c. prepared Dijon style mustard
4 tbsp. salt
4 tbsp. dried basil
4 tbsp. dried oregano
6 lbs. canned Italian plum tomatoes, drained (about 5 cans, each 2 lbs. 3 oz. before draining)
1/2 c. Burgundy wine
1/4 c. lemon juice
1/2 c. chopped fresh dill
1/2 c. chopped Italian parsley
3 cans (16 oz. each) dark red kidney beans, drained
4 cans (5 1/2 oz. each) pitted black olives, drained

1. Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.

2. Crumble the sausage meat and ground chuck into the kettle and cook over medium-high heat, stirring often, until meats are well browned. Spoon out as much excess fat as possible.

3. Over low heat stir in black pepper, tomato paste, garlic, cumin seed, chili powder, mustard, salt, basil and oregano.

4. Add drained tomatoes, Burgundy, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer, uncovered, for another 15 minutes.

5. Taste and correct seasoning. Add olives, simmer for another 5 minutes to heat through and serve immediately.