Ingredients
¼ cup extra virgin olive oil 2 28oz cans San Marzano Plum Tomatoes
1 LB yellow onions, chopped ¼ cup dry red wine
6 cloves garlic, minced 1/8 cup lemon juice
1 red & 1 green bell pepper, diced ¼ cup ea. chopped flat-leafed parsley & dill
5 jalapeño peppers, minced 32 oz. can dark red kidney beans, drained
32 oz. can red kidney beans, drained
1 LB sweet Italian sausage
4 LB 85% lean, ground beef chuck 10 oz. pitted black olives
¼ cup chopped cilantro
12 oz. tomato paste
¼ cup Dijon mustard Toppings:
4 TB ground hot Mexican chili Sour Cream
2 TB ground chipotle pepper Chopped Scallions or Onions
6 TB ground cumin Grated Cheddar Cheese
2 TB salt
2 TB dried basil
2 TB dried oregano
¼ tsp. of ground cinnamon
Preparation
Add olive oil to large heavy kettle and sauté the next 4 ingredients for approximately 10 minutes over medium heat. Remove from pot and set aside.
Crumble sausage meat into kettle and sauté with ground beef over medium/high heat until browned, stirring frequently. Drain off fat.
To the meat add the reserved vegetables and the next 9 ingredients being the tomato paste and the spices, and stir well to mix.
Add the next 6 ingredients being the plum tomatoes (with juice), seasonings and beans and simmer for about 25 minutes. ( If too thick it can be thinned with a little tomato juice.) Can be made up to this point and refrigerated for 1 day.
If refrigerated, slowly bring back to simmer, correct seasoning, add cilantro and add olives to heat through, about 5 minutes.
Serve with toppings, tortilla chips and/or French bread.
