Posted: May 02 2018 in RecipesMeatBeans & GrainsVegetables

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 tablespoons Extra Virgin Olive Oil
1 pound Village Grocer’s Sweet Italian Sausage
1 12 ounce can Unico tomato paste
¼ cup dry red wine
¼ cup freshly chopped parsley
2 cans of Unico black beans
2 tablespoons fresh lemon juice
¼ tablespoons Dijon mustard
1 pound yellow onions, coarsely chopped
4 pounds ground beef
¼ cup Dion Mexican ground chili powder
1½ tablespoons minced garlic
2 tablespoons dried basil
3 28 ounce can Italian plum tomatoes, drained
2 cans Unico red kidney beans
2 tablespoons cumin
2 tablespoons oregano
salt and pepper to taste
Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally until transparent, about 5 minutes. Add the sausage and ground beef, cooking over medium-high heat until browned. Spoon off excess fat, and discard. Stir in tomato paste and garlic, Dion Mexican ground chili powder, mustard, cumin, oregano, basil, salt and pepper to taste. Add the tomatoes, wine, lemon juice and beans. Cover, reduce heat and simmer for an hour, stir often. Then uncover and simmer for thirty minutes more. 
This recipe yields twenty servings. Making it the day before to allow the flavours to really develop. Any leftovers can be frozen until your next urge for something hot, spicy and satisfying! 
Top the chili when serving with sour cream, shredded cheddar cheese and finely chopped green onions.