WICKWOOD INN
Saugatuck, Michigan


 

Chili For A Crowd

This chili is a winner. Trust me. I often hear from SP cooks that it's won them a blue ribbon in a chili competition or rave reviews at a Pot Luck. And I can attest, it wears well. It's still my favorite chili . . . sometimes spiced up even more than this original, or sometimes with far more garlic (those who know me, know that I divide the world in two . . . those who like garlic and those who don't . . . try it . . . it makes finding friends very easy).

But this recipe is a good foundation and the surprising black olives always win raves. Even more so, slivers of soppressata. Don't be afraid of the quantities . . . it's easy to halve or quarter or perhaps you're a busy cook who likes to freeze food for future meals and this quantity is perfect. Or you're a host with a crowd about to arrive. This southwestern stew in perfect for the tailgating, or dining al fresco during the waning days of summer.

We like to offer bowls of sour cream, chopped white onion, guacamole, and grated Cheddar Cheese, and serve sourdough or corn bread on the side. A simple green salad is the perfect accompaniment . . . and beer, it just calls out for your favorite Craft beer . . . light or dark as you prefer. Of course, our favorites are from Saugatuck Brewing, The Guardian or WayPost. We like to stay close to home. Serves: 35 to 40 portions

"There is no such thing as a little garlic." --- Arthur Baer

CHILI FOR A CROWD RECIPE
INGREDIENTS
cup best-quality olive oil
1 pounds yellow onions, coarsely chopped
2 pounds sweet Italian sausage meat, removed from its casing
8 pounds beef chuck, ground
1 tablespoons freshly ground black pepper
2 cans (12 ounces each) tomato paste
3 tablespoons minced garlic
3 ounces ground cumin
4 ounces chili powder
cup Dijon mustard
4 tablespoons salt
4 tablespoons dried basil
4 tablespoons dried oregano
6 pounds canned Italian plum tomatoes, drained (about 5 cans, each 2 pounds, 3 ounces)
cup Burgundy wine
cup fresh lemon juice
cup chopped fresh dill
cup chopped fresh Italian (flat-leaf) parsley
3 cans (16 ounces each) dark red kidney beans, drained
4 cans (5 ounces each) pitted black olives, drained

DIRECTIONS
1. Heat the olive oil in a very large heavy pot. Add the onions and cook over low heat, covered, until tender, about 10 minutes.
2. Crumble the sausage meat and ground chuck into the pot and cook over medium-high heat, stirring often, until the meats are well browned. Spoon out as much excess fat as possible.
3. Turn the heat to medium-low and stir in the black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, and oregano.
4. Add the drained tomatoes, Burgundy, lemon juice, dill, parsley, and kidney beans. Stir well and simmer, uncovered, for another 20 minutes.
5. Taste and correct the seasoning. Add the olives, simmer for another 5 minutes to heat through, and serve immediately.
6. Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8-10 minutes.

 
     

The Inn

     


Wickwood Inn
510 Butler Street Saugatuck, Michigan 49453-1019
Telephone: (269) 857-1465 or 1-800 385-1174