Heat the olive oil in a very large soup kettle. Add the onions and cook over low heat, covered, until tender and translucent, about 10 minutes. Raise the heat to medium and add the sausage meat and ground beef. Stir often until the meat is completely browned. Drain off as much as possible. Reduce the heat to low. Stir in the black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Drain the tomatoes and add to the pot with the red wine, lemon juice, dill, parsley and cilantro. Drain the kidney beans and add them to the pot. Stir well. Simmer, uncovered, for 15 minutes. Taste and correct the seasoning. If you like your chili spicier, add more chili powder to taste. Serves 35
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|Serving Size: 1 Serving (6237g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6527 (59%)|
|Amt Per Serving||% DV|
|Total Fat 725.3g||967 %|
|Saturated Fat 259.4g||1297 %|
|Monounsaturated Fat 330.8g|
|Polyunsanturated Fat 66.9g|
|Cholesterol 3048.1mg||938 %|
|Sodium 13080.4mg||451 %|
|Potassium 19949mg||525 %|
|Total Carbohydrate 207.4g||61 %|
|Dietary Fiber 82.7g||331 %|
|Sugars, other 124.7g|
|Protein 908.8g||1298 %|
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Calories per serving: 11042
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