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.

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.

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Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

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
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 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

 

 

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36 Responses to “Italian Chili”

  1. 1

    rosita vargas — September 9, 2012 @ 7:30 pm

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

    [Reply]

  2. 2

    Andrea@WellnessNotes — September 9, 2012 @ 7:40 pm

    I like the beef & sausage & Italian spices in the chili. Sounds delicious!

    [Reply]

  3. 3

    Erin — September 9, 2012 @ 7:44 pm

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

    Making it this week! Yes!

    Erin – ekcantcook.blogspot.com

    [Reply]

  4. 4

    GC — September 9, 2012 @ 7:57 pm

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

    [Reply]

  5. 5

    Amy J — September 9, 2012 @ 8:30 pm

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

    [Reply]

  6. 6

    Lynda — September 9, 2012 @ 8:45 pm

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

    [Reply]

  7. 7

    Mary — September 9, 2012 @ 9:21 pm

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

    [Reply]

  8. 8

    mia xara — September 9, 2012 @ 10:43 pm

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

    [Reply]

  9. 9

    Diane — September 9, 2012 @ 11:33 pm

    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

    [Reply]

  10. 10

    Katy's Eats — September 10, 2012 @ 1:58 am

    It’s amazing !

    [Reply]

  11. 11

    Kim in MD — September 10, 2012 @ 4:20 am

    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!

    [Reply]

  12. 12

    Kevin (Closet Cooking) — September 10, 2012 @ 4:23 am

    What a nice hearty and tasty stew!

    [Reply]

  13. 13

    Jenn's Food Journey — September 10, 2012 @ 5:25 am

    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!

    [Reply]

  14. 14

    Larry — September 10, 2012 @ 6:34 am

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

    [Reply]

  15. 15

    Stephanie B. — September 10, 2012 @ 7:26 am

    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.

    [Reply]

  16. 16

    Donna @ The Slow Roasted Italian — September 10, 2012 @ 7:44 am

    I am so glad you liked it Pam. This is one of my favorite chili’s. Now, I am going to have to make this one again.

    [Reply]

  17. 17

    Helene — September 10, 2012 @ 8:21 am

    Fall comfort food, looks so good.

    [Reply]

  18. 18

    Peggy Recker — September 10, 2012 @ 11:51 am

    This sounds very tastey!

    [Reply]

  19. 19

    Chung-Ah | Damn Delicious — September 10, 2012 @ 12:10 pm

    It hasn’t cooled off here in LA but that won’t stop me from making this amazing chili!

    [Reply]

  20. 20

    Joanne — September 10, 2012 @ 12:11 pm

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

    [Reply]

  21. 21

    Rhonda (@diningalone) — September 10, 2012 @ 2:04 pm

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

    [Reply]

  22. 22

    Lana @ Never Enough Thyme — September 10, 2012 @ 5:25 pm

    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.

    [Reply]

  23. 23

    gloriadelpilar_1994@yahoo.com — September 10, 2012 @ 7:14 pm

    Look delicious PAm!

    [Reply]

  24. 24

    Words Of Deliciousness — September 10, 2012 @ 7:42 pm

    I love this. Sounds so good with the Italian Sausage.

    [Reply]

  25. 25

    Parmesan-Corn Bread Muffins | My Best Cookbook — September 10, 2012 @ 10:07 pm

    [...] wanted to make corn bread muffins to serve with the Italian Chili but decided to add a little Italian twist by making them with Parmesan cheese.  I found a recipe [...]

  26. 26

    Angie@Angie's Recipes — September 11, 2012 @ 11:57 am

    A warming and flavourful chilli stew!

    [Reply]

  27. 27

    Mixed Green Salad with an Italian Vinaigrette | My Best Cookbook — September 11, 2012 @ 11:10 pm

    [...] wanted to serve a salad with the Italian Chili and the Parmesan-Corn Bread Muffins so I went in search of finding a good Italian vinaigrette to [...]

  28. 28

    Lia — September 15, 2012 @ 8:32 am

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

    [Reply]

  29. 29

    Chris — September 19, 2012 @ 6:28 pm

    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!

    [Reply]

  30. 30

    Ralph D'Ambrosio — November 8, 2012 @ 4:10 am

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

    [Reply]

  31. 31

    Judy — December 20, 2012 @ 5:24 am

    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.

    [Reply]

  32. 32

    Rebecca — January 1, 2013 @ 5:00 pm

    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.

    [Reply]

  33. 33

    Steph — January 7, 2013 @ 4:11 pm

    This recipe is not Paleo. It has beans.

    [Reply]

  34. 34

    Gail — February 3, 2014 @ 4:19 pm

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

    [Reply]

    • Pam replied: — February 3rd, 2014 @ 5:34 pm

      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

      [Reply]

  35. 35

    The Ultimate Guide to Piedmont Food and Wine Pairing - GirlsGottaDrinkGirlsGottaDrink — December 6, 2014 @ 2:59 am

    [...] Italian Chili  [...]

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