Posted: February 01 2021 in Recipes

Inspired by a recipe in the Silver Palate Cookbook, this chili is chocked full of sausage and ground beef and an array of spices and herbs giving it a big, full-bodied flavour.


2 tbsp. extra virgin olive oil

1 lb. yellow onions, chopped
1 lb. Village Grocer’s sweet Italian sausage meat

4 lb. medium ground beef
1½ tbsp. minced garlic

1 12 oz can tomato paste
¼ cup Dijon mustard

½ cup Mexican chili powder
1½ tbsp. sea salt

2 tbsp. dried basil
3 28oz can plum tomatoes, drained

1½ tbsp. ground black pepper
¼ cup dry red wine

1 19 oz can red kidney beans
¼ cup freshly chopped parsley

1 14 oz can black beans
2 tbsp. lemon juice

Toppings: sour cream, shredded cheddar cheese, mixed with mozzarella is our favourite, and green onions, finely chopped.

Heat the olive oil in a very large pot. Add the onions and cook over low, stirring occasionally, until transparent, about 10-15 minutes. Add the sausage meat and ground beef, cooking over medium/high heat until browned. Spoon off excess fat and discard. Stir in the tomato paste, garlic, chili powder, mustard, basil, salt and pepper. Add the tomatoes, wine, lemon juice, parsley and red and black beans. Stir well and simmer, at least one hour. Serve with toppings.

This recipe yields 20 servings. Make it the day before to allow the flavours to really develop. Any leftovers can be frozen until the next urge for something hot, spicy and satisfying.