Just in time for Super Bowl Sunday, we bring you the BEST chili recipe we’ve ever had! I can’t claim the recipe as my own, it was actually passed on by my bud, Billy.
As you know, every recipe has one ingredient that is a game-changer. In this recipe, it’s dill. Trust me, you and your entire family will LOVE it. It’s not surprising that we call this “Billy’s Chili” in the Plym casa, in honor of Billy’s culinary genius.
Makes a huge batch, so freeze what you don’t use for our next snow day! Enjoy!
Chili for a Crowd:
-1/4 cup olive oil
-1 lb. sweet yellow onions, coarsely chopped
-1 lb. sweet Italian sausage
-4 lbs. beef chuck, ground
-12 oz. can tomato paste
-3/4 T fresh ground pepper
-1 1/2 T minced fresh garlic
-1 1/2 oz. ground cumin seed
-2 oz. chili powder
-1/4 cup Dijon mustard
-2 T salt
-2 T dried basil
-2 T dried oregano
-3 (1 lb. 12 oz.) cans Italian tomatoes, drained
-1/4 cup burgundy wine or 1 can beer
-1/8 cup lemon juice
-1/4 cup chopped fresh dill
-1/4 cup chopped fresh parsley
-2 (5 1/2 oz.) cans pitted black olives, drained and chopped
-3 (16 oz.) cans black beans or kidney beans, drained
1. Heat olive oil in very large soup kettle. Add onions and cook over low heat, covered until tender and translucent, about 10 minutes.
2. Crumble the sausage and ground chuck into the kettle and cook over medium-high heat, stirring often until the meats are well-browned. Spoon out as much excess fat as possible.
3. Over low heat, stir in black pepper, tomato paste, garlic, cumin seed, chili powder, mustard, salt, basil and oregano.
4. Add drained tomatoes, burgundy or beer, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer uncovered for another 15 minutes.
5. Taste and correct seasoning. Add olives and simmer for at least 10 minutes. I usually let this simmer for an hour.
Serve with your chili fixin’s of choice. Ours love corn bread, Frito’s, sour cream and spaghetti noodles for a “chili mac” style of chili.