2 tbsp. oil
1 onion, coarsely chopped
1/2 lb. sweet Italian sausage removed from casings
2 lbs. ground chuck
1/2 tsp. black pepper
6 oz. tomato paste
1 tbsp. minced garlic
3/4 tsp. ground cumin
1 oz. chili powder
1/8 c. Dijon mustard
1 tbsp. salt
1 tbsp. dried basil
1 tbsp. dried oregano
1 1/2 lbs. canned tomatoes, drained
1/8 c. burgundy wine
1 tbsp. lemon juice
1/8 c. fresh chopped dill
1/4 c. chopped parsley
12 oz. can dark red kidney beans, drained
1 can (5 1/2 oz.) pitted black olives, drained

Heat oil in pan. Add onions, cook until translucent. Crumble sausage meat and ground chuck into pan. Cook over medium heat, stirring often, until meats are brown. Spoon out as much excess fat as possible.

Over low heat stir in pepper, paste, garlic, cumin, 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, 15 minutes. Taste and correct seasoning. Add olives; simmer for another 5 minutes to heat through. Serve immediately. 10 portions.