Ingredients
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¾ cup extra virgin olive oil
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2 lbs yellow onions, chopped
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1 lb mild Italian sausage, casings removed
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1 lb hot Italian sausage, casings removed
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9 lbs ground beef chuck
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1 jalapeño pepper, seeded and finely chopped
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2 tbsp black pepper
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4 small cans of tomato paste
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1 cup of minced fresh garlic, divided
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4 oz ground cumin
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4 oz chili powder
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½ cup of dijon mustard
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3 tbsp of salt
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4 tbsp of dried oregano
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4 tbsp of dried basil
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6 culantro* leaves, chopped
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6 2-pound cans of chopped tomatoes
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1 cup of any red wine
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½ cup of lemon juice
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1 cup of fresh chopped dill
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1 cup of fresh chopped parsley
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5 16-ounce cans of pinto beans drained
toppings
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cheddar cheese, shredded
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fresh cilantro
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sour Cream
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scallions
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avocado
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your favorite hot sauce
Directions
In a very large soup pot on low heat begin with the olive oil, add the onions and jalapeno pepper and cook for 10 minutes or until tender.
Add the sausage meat and ground chuck into the pot and cook over medium-high heat. Use a sturdy wooden spoon or something similar to stir the meats until they’re browned. Spoon out as much of the excess fat as possible.
Stir in the black pepper, tomato paste, half the garlic, cumin, chili powder, mustard, salt, basil, oregano and culantro leaves. Add the tomatoes, wine, lemon juice, dill, parsley and beans.
Stir and simmer for an hour. Salt again to taste. Add the rest of the raw garlic and stir. Serve and add toppings.
Recipe Note
*No, it’s not a typo. Culantro is not cilantro misspelled. It’s a tropical herb with long serrated leaves and a strong aromatic scent. It’s commonly used in the West Indies, Latin America and Asian countries. It’s also my secret weapon in many Latin dishes.Although this recipe is for 40, trust me, people will return for seconds. When my party is large I make two batches simultaneously. With all that stirring it’s a great arm workout to brown all the meat!
Vince Conroy on
Sounds Great‼️
Judy Grimm on
This is nuts! How about the recipe for 6 or 8? It really sounds good!