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+ servings

Italian Chili

Prep Time10 mins
Servings: 12


  • 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
  • 1/2 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


  • 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.