| | |

Italian Chili

Italian Chili

We finally had a cool day today in Portland.  It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist.  It smelled amazing while it simmered on the stove all afternoon and tasted even better.  My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full.  My son loved it and asked for leftovers for his school lunch tomorrow.  My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Italian Chili

Side Note:  Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat.  Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven.  Use a potato masher to break up the meat into crumbles.  Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes.  Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes.  Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans.  Cover with a lid then lower the heat to low simmer.  Cook, stirring occasionally, for 2-3 hours.  Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese.  Serve immediately.  Enjoy.

Italian Chili

 

Italian Chili

Italian Chili

Prep Time: 10 minutes
Servings: 12

Ingredients

  • 1 tsp olive oil
  • 1 lb lean ground beef I used 90/10
  • 1 lb turkey Italian sausage removed from casings
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried cumin
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste
  • 1 sweet yellow onion diced
  • 1 red bell pepper diced
  • 5 cloves of garlic minced
  • 2 15 oz cans of diced tomatoes
  • 1 10 oz and 1 8oz cans of tomato sauce
  • 2 15 oz cans of chili beans with sauce
  • 1 15 oz can of kidney beans rinsed and drained
  • Parmesan cheese shredded

Instructions

  • Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.
  • Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




37 Comments

  1. OMG…Luce muy exquisita y de hermosos color una sopa de lujo,abrazos hugs,hugs.

  2. I gasped aloud and told the dogs that this looks deee-lish!

    Making it this week! Yes!

    Erin – ekcantcook.blogspot.com

  3. Looks fantastic. It has been my experience that anything with Italian sausage makes food yummy. 🙂

  4. Mmmm…looks delicious! Will be making this to go with our cooler weather 🙂
    Amy – aitonainen.blogspot.com

  5. Mmmm, this looks like a delicious twist on chili-can’t wait to try it!

  6. I love a great chili with beef and sausage. Donna’s recipes always look and sound delicious, don’t they?

  7. Delicious recipe, Pam!!! A sure hit in my family, especially now that it started getting cooler…

  8. Normally we would love this, but for the moment I will book mark it. Shingles in the mouth and spicy food do not go together!! Have a good week. Diane

  9. Kim in MD says:

    We are finally getting some cooler, more Fall like, weather this week, too. This chili looks delicious, and I am going to make it for dinner this week!

  10. Send that cool weather this way, will you please?? I can’t wait to make my first batch of chili of the season!! Think I’ll start with this one too!

  11. The words Italian and Chili don’t seem to go together, but it sounds delicious and is going on the short list.

  12. Stephanie B. says:

    Oh how I love chili in the fall! My favorite way to eat traditional chili is over ditalini pasta…how appropriate for an Italian Chili! Can’t wait to try it.

  13. I’ve actually never seen an Italian twist on chili before! Sounds super tasty.

  14. your potato masher tip is genius, that is always the most frustrating part of cooking ground meat for me. This looks delicious.

  15. What a great change from our usual chili with southwestern seasonings. I can’t wait until we have a cool day here in Georgia to give this recipe a try.

  16. I just love this combination of flavours and textures and I’m crazy about italian flavours so, 5***** for your recipe!
    Cheers,
    Lia.

  17. I’ve been loving the Slow Roasted Italian too. She reminds me a lot of your blog with the quality content. Plus, she has her hubby doing all the photography like you used to.

    This chili looks beautiful!

  18. Ralph D'Ambrosio says:

    The best, Made this 11/6/2012, It was gone in 1 meal, Family loved it. Thank You

  19. I add 3 extra ingredients, to put my chili over the top. Instead of 1/2 tsp of Cumin I double it.
    • 1 tsp. Cumin
    • 1 tsp. Hershey Cocoa
    • 2 -3 tsp. unpacked brown sugar
    totally yum!
    I also use No Salt Added for my tomatoes. I would rather add my own Salt.

  20. I made this tonight and it was absolutely delicious! I added in about 2 tbsp. sugar to cut the acidity, and I add parsley to everything. Simmering it made the flavors mellow and meld just perfectly.

  21. This recipe is not Paleo. It has beans.

  22. I don’t see the measurement for the crushed red pepper?

    1. Gail –
      Thanks for letting me know, I have corrected the recipe. I used just a pinch of red pepper flakes but feel free to use more to suit your tastes.

      Cheers,
      Pam

  23. Made this tonight my 6 year old, 4 year old, husband, and sister in law all loved this chili! I added a little more than a pinch of red pepper and it came out a little spicy but super delicious!