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 mince 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 and oregano. Add drained tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and correct seasoning. Serve hot with bowls of sour cream, chopped onion and grated cheddar cheese. You can also put out slices of french bread or corn muffins. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 21, 1999