1/2 c. olive oil
1 3/4 lb. onion (about 5 med. to lg.) coarsely chopped
2 lb. Italian sweet sausage (I use bulk)
8 lb. ground beef chuck
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 lb. canned Italian plum tomatoes, drained (I use four 28 oz. cans peeled
crushed plum tomatoes)
1/2 c. burgundy wine
1/4 c. lemon juice
1/2 c. chopped fresh dill or 5 tsp. dried
1/2 c. chopped Italian parsley
About 6 lb. red kidney beans or 3 cans (16 oz. each) drained

Heat olive oil in very large soup kettle. Add onions and cook over low heat for about 10 minutes.

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

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

Add drained tomatoes, burgundy, lemon juice, dill, parsley and beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and correct seasoning.

Optional (I don't use this ingredient) : Add 4 cans (3 1/2 ounces each) pitted black olives, drained. Heat another 5 minutes.

Yield: 35 to 40 servings.

If using dry beans, pre-cook until tender, about 45 minutes, in separate kettle before adding to chili.