Snow Brunch: Chili for 40

Washington, DC shuts down for a snowstorm and people fill the streets looking for something to drink and eat. We like to open up the house and have friends over for a simple lunch and free flowing wine. Here is a variation of our Greek Chili that can feed a very large crowd.

Ingredients

• 8 cups red onions, chopped
• 8 cups green peppers, chopped
• 8 tablespoons tomato paste
• 6 pounds ground lamb
• 2 pounds spicy Margaux sausage, casing removed
• 12 garlic cloves,  finely chopped
• 8 tablespoons chili powder
• 2 tablespoons dried oregano
• 4 teaspoon ground cumin
• 2 teaspoons of cayenne pepper
• 4 cups red wine
• 2 cup ruby port
• 4 28 oz can of whole tomatoes crushed by hand
• 4 28 oz can of tomato puree
• 1 cup of masa harina
• 6 15 oz cans of garbanzo beans
  • To be served with the chili
    • Crumbled feta
    • Chopped red onion
    • Toasted garlic rubbed pita bread
    • Greek yogurt mixed with cilantro (1 cup greek yogurt mixed with 2/3 cup of chopped cilantro)

Making It

• Put your largest stock pot, a really big one, over medium heat and put the cans of tomato sauce and whole tomatoes in and heat up
• Put a large pot on top of a medium-high heat and sauté onions and peppers until translucent, add the tomato paste and stir for another two minutes
• Add the meat, garlic, chili powder, oregano, cumin, cayenne and cook until pink barely disappears
• First strain the oil out of the meat and put back in the pot, it is worth the effort. Then add the wine and ruby port and cook on high heat until almost evaporated
• Add the meat mixture to tomato sauce, bring to a boil and cook for 90 minutes on a low heat with the lid on
• Take the masa hirana and whisk it with with 2 cups of water, stir into the chili, then add the beans and cook another 15 minutes and serve