Italian Chili
Servings 12
Equipment
- Dutch oven
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 the 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.