1/4 c. virgin olive oil
1/2 lb. sweet onions
1 lb. hot Italian bulk sausage
4 lbs. cubed veal stew sections
3 lbs. Italian plum tomatoes, canned
1 tbsp. black pepper
2 tbsp. fresh minced garlic
2 oz. chili powder
2 tbsp. salt
2 tbsp. oregano
1 tbsp. basil
1/4 c. chopped parsley
1 (12 oz.) can tomato paste
1 can kidney beans, drained
1 can pinto beans, drained
1/2 lb. green peppers, chopped
1/4 c. "Chianti"

Heat olive oil in kettle. Add onions and green peppers on low until tender, 10 to 15 minutes. Add bulk sausage and cubed veal and cook on medium heat while stirring often until meat is brown. Remove as much excess fat as possible. Turn heat to low. Add tomato paste, pepper, garlic, chili powder, salt, basil and oregano and stir 5 minutes. Add tomatoes, chianti, dill, parsley and beans. Stir and simmer 20 to 25 minutes. Serves about 15 to 20.