Recipe by Lori Ross
1/4 cup best-quality olive oil
2-3 large yellow onions, coarsely chopped
1 pound sweet Italian sausage meat, removed from casings
4 pounds beef chuck, ground
2 tbsp each of pepper and salt
1 - 12 oz. can tomato paste
2 tbsps minced fresh garlic
1.5 oz. ground cumin
2 ounces chili powder
1/4 cup prepared mustard
2 tbsp each: dried basil, oregano, dill, parsley
1-2lb can tomatoes, drained
1/4 cup each: red wine and lemon juice
1 16 oz. can black, white or red kidney beans, drained (optional)
Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
Crumble the sausage meat and ground chuck into the kettle and cook over medium-high heat, stirring often, until meats are well browned. Spoon out as much excess fat as possible.
Over low heat stir in black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, dill, parsley and oregano.
Add drained tomatoes, wine, lemon juice, and drained kidney beans. Stir well and simmer, uncovered, for another 15 minutes.
Taste and correct seasoning.