Some recipes from The Silver Palate Cookbook include chili for a crowd and chicken Marbella. To make the chili, heat 2 tablespoons of extra-virgin olive oil, and cook 1 pound of chopped yellow onions until they soften, approximately 15 minutes. Brown 4 pounds of ground beef chuck and 1 pound of sweet Italian sausage without the casings, and drain any excess grease.
Mix in 1 12-ounce can of tomato paste, 3 28-ounce cans of Italian plum tomatoes, 1/4 cup of dry red wine, 2 tablespoons of fresh lemon juice and 2 16-ounce cans of dark-red kidney beans. Add 1 1/2 tablespoons each of minced garlic, salt and freshly ground pepper and 2 tablespoons each of dried basil and oregano. Stir in 1/3 cup of cumin; 1/2 cup of chili powder; and 1/4 cup each of Dijon mustard, chopped fresh dill, and chopped parsley. Simmer the chili for 15 minutes, then add 2 5-1/2-ounce cans of pitted black olives, and cook the chili for another five minutes.
To make chicken Marbella, preheat the oven to 350 degrees Fahrenheit. Combine 1 pureed head of garlic, 1/4 cup of dried oregano and 1/2 cup each of red wine vinegar, olive oil, pitted Spanish green olives and capers with some of the juice. Mix in 1 cup of pitted prunes, 6 bay leaves and salt and pepper to taste.
Quarter 4 whole chickens, and coat them with the mixture. Arrange the chicken in baking pans with the remaining marinade and 1 cup of white wine. Top the chicken with brown sugar. Bake the chicken until cooked through, approximately 50 minutes to one hour, basting throughout. Serve the dish at room temperature with the olives, capers and pan drippings, and garnish with parsley or cilantro.