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Yuppie Chili
The recipe comes from the Silver Palate folks, who called it Chili for a Crowd and
scaled it 35 to 40 portions. Our renaming is partially an act of ego and partially
(largely) an acknowledgment that any recipe using fresh dill, modest levels of chili
powder, black olives, and sour cream deserves the label Yuppie.
Our rescaling of the recipe grew out of a New Year's Day open house for which we
expected 60 chili-eating attendees. For shopping purposes, we increased the requirements
by 50 per cent. For cooking purposes (we don't have a pot--or combination of pots--that
large), we did the onions and meat the night before, then used the portions given below
for each "batch." The result was a recipe which works fine in a good sized stew pot.
| 1/4 c. olive oil |
3/4 lb. yellow onions, coarsely chopped |
| 1/2 lb. sweet Italian sausage, removed from casings |
3 lb. ground beef (round or chuck) |
| 2 t. black pepper |
9 oz. tomato paste |
| 1 1/4 T. minced garlic |
1 T. cumin |
| 3 T. chili powder |
4 T. Dijon mustard |
| 1 1/2 T. salt |
1 1/2 T. dried basil |
| 1 1/2 T. fresh oregano |
2 1/4 lb. canned Italian plum tomatoes, drained and chopped |
| 1/4 c. burgundy |
1 1/2 T. lemon juice |
| 3 T. fresh dill |
3 T. fresh parsley |
| 1 1/4 lb. canned red kidney beans |
7 oz. pitted black olives |
| chopped white onions, sour cream, grated cheddar cheese for garnish |
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- Heat the oil in your large stew pot. Add the onions and cook over a low heat, covered,
until they are tender and translucent (10 minutes).
- Add the meat (crumbled) and cook until it is well browned. If you are dividing the
chores between days, here is where you break. If not, take a few minutes here to remove
the excess fat.
- Over a low heat, add in the remaining ingredients (except for the olives and garnishes).
Stirring well, uncovered, bring the mix to a simmer and continue to cook for 15 minutes.
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Check the seasonings (especially the chili powder) and adjust. Add the olives.
Continue simmering for 5 minutes. Serve with the garnishes on the side.
12-15 servings
Source: The Silver Palate Cookbook
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