Silver Palate Chili (sort of)

Now that it's fall with football, basketball and windy weather it is definitely time for my chili recipe. Actually, it's from the Silver Palate Cookbook, the original. I worn out my first one and had to buy a second copy. It was the cookbook that I felt excited to cook with. Back then many of the recipes were different and had ingredients I really hadn't used. We have been using this chili recipe for years of course with my modifications, I'll put my changes in italic, if you want to make it as the ladies made it, it's delicious. The changes I've made simply reflect my taste. This chili taste best the next day, perfect to take to a potluck or when you're going to serve a bunch. It is truly the best all around chili I've ever made.

When choosing chopped meat for chili, you'll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark red kidney beans. Lemon juice brightens all the tastes!

Sort of the Silver Palate Chili

Ingredients Servings: 20

2 tablespoons extra-virgin olive oil

1 pound yellow onions, coarsely chopped

1 pound sweet Italian sausage, removed from casings

4 pounds beef chuck, ground (I buy a chuck or round steak & cut it into 1/2 pieces)

1 12 ounce can tomato paste

1 ½ tablespoons minced garlic (I use an entire bulb of garlic, never too much)

1/3 cup ground cumin

½ cup chili powder

¼ cup Dijon mustard

2 tablespoons dried basil

2 tablespoons dried oregano

1 ½ tablespoon salt, or to taste

1 ½ tablespoons freshly ground black pepper

3 28 ounce cans Italian plum tomatoes, drained

¼ cup dry red wine

2 tablespoons lemon juice

¼ cup chopped fresh dill

¼ cup chopped parsley

2 16 ounce cans dark-red kidney beans, drained (sometimes I use Pinto Beans)

2 5/12 ounce cans pitted black olives, drained (Optional, some don't like the olives)

Heat the olive oil in a very large pot. Add the onions and cook over

low heat, stirring occasionally, until wilted, about 15 minutes. Add

the sausage meat and ground chuck and cook over medium-high heat,

stirring, until the meats are well browned. Spoon off any excess fat

and discard.

Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil,

oregano, salt, and pepper. Add the tomatoes, wine, lemon juice, dill,

parsley, and kidney beans. Stir well and simmer uncovered, for another

15 minutes.

Taste and adjust the seasonings. Add olives and simmer for 5 minutes

more the heat through. Serve immediately

A good cold beer and & some crusty bread, oh what a dinner.

reflect