This is an amazing chili recipe that is perfect for a crowd.
1/2 cup of Extra Virgin Olive Oil (EVOO)
1 3/4 lbs. chopped yellow onion
3 red bell peppers, chopped
2 lbs venison sausage, casing removed (can substitute Andouille)
8 lbs ground venison (can substitute extra lean ground beef)
2 tbs of freshly ground pepper
2 12-oz cans of tomato paste
3 tbs of fresh, minced garlic
1/2 tsp of cayenne pepper
3 1/2 oz of plain chili powder
3 oz of ground cumin
4 tbs of Kosher salt
4 1/2 tbs of dried oregano
3/4 cup of Dijon mustard
4 1/2 tbs of dried basil
5 large cans of Italian plum tomatoes – drained
3/4 cup of red wine
1/4 cup of lemon juice
/2 cup of fresh dil
1/2 cup of chopped fresh parsley
4 cans (15 1/2 oz. each) of black beans
3 cans (5 1/2 oz. each) of pitted and chopped black olives
Heat olive oil in a large stock pot. Add onions and peppers and cook over low heat until tender. Add sausage and ground meat and heat over medium heat until browned. Reduce heat to low and stir in black pepper, tomato paste, garlic, cayenne pepper, cumin, chili powder, Dijon mustard, salt, basil, and oregano. Add tomatoes, red wine, lemon juice, parsley, dill, and black beans. Simmer uncovered for 20 minutes. Add olives, correct seasoning, and simmer for another 5 minutes. Garnish with plain yogurt and chopped spring onions (optional).
