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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

How to Make Italian Chili

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. Side Note: 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 a 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
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Main
Cuisine: Italian
Servings: 12
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 tsp olive oil
  • 1 lb 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

  • 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. Side Note: 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 a 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.
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37 Comments

  1. 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

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

    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

  7. 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!