Chili For A Crowd Silver Palate Recipes

CHILI FOR A CROWD

Steps:

• In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

SILVER PALATE CHILI FOR A CROWD RECIPE - (4/5)

Steps:

• Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

CHILI FOR A CROWD - SILVER PALATE COOKBOOK

Steps:

• Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

CHILI FOR A CROWD-SILVER PALATE

Steps:

• Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.