Name: Hearty One-Pot Italian Chili
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 pinch kosher salt; 1 pound lean ground beef; 1 pound ground hot Italian sausage (or links with casings removed); 1 tablespoon Italian seasoning; 1 medium yellow onion, diced; 2 red bell peppers, chopped; 4 cloves garlic, minced; 30 ounces fire roasted diced tomatoes (with juices); 30 ounces chili beans (with sauce); 30 ounces tomato sauce; 1 teaspoon chili powder; ¼ teaspoon cumin; 1 cup chopped flat‑leaf Italian parsley; For serving: Pecorino Romano cheese (freshly grated), garlic cheese croutons

A hearty one-pot Italian-style chili combining beef, Italian sausage, beans, tomatoes, and herbs for comforting, flavor-packed warmth. It’s the kind of dish I make when I want something that feels like a hug in a bowl—rich, savory, and layered with flavor.

Why I Love This Recipe

I love how this chili brings together the comfort of a classic chili with the bold, herby flavors of Italian cuisine. The combination of beef and spicy Italian sausage creates a deeply savory base, while fire-roasted tomatoes and chili beans add richness and depth. What I really appreciate is how everything comes together in one pot—making cleanup easy and the flavors more concentrated. It’s perfect for meal prep, potlucks, or just curling up on the couch with a warm bowl.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pinch kosher salt
1 pound lean ground beef
1 pound ground hot Italian sausage (or links with casings removed)
1 tablespoon Italian seasoning
1 medium yellow onion, diced
2 red bell peppers, chopped
4 cloves garlic, minced
30 ounces fire roasted diced tomatoes (with juices)
30 ounces chili beans (with sauce)
30 ounces tomato sauce
1 teaspoon chili powder
¼ teaspoon cumin
1 cup chopped flat-leaf Italian parsley
For serving: Pecorino Romano cheese (freshly grated), garlic cheese croutons

Directions

In a Dutch oven over medium-high heat, I sprinkle in the salt, then add the beef, sausage, and Italian seasoning. I cook everything until the meat is nicely browned, which takes about 8–10 minutes, then I drain off the excess fat.
I stir in the peppers and onions and cook them until the onions turn soft and translucent. Then I add the garlic and sauté for another 30 seconds, making sure everything is fragrant and golden.
Next, I pour in the diced tomatoes with their juices, chili beans, tomato sauce, chili powder, and cumin. I reduce the heat to medium-low and let it simmer for about an hour, giving it a good stir now and then.
Just before serving, I stir in the chopped parsley. I like to serve it hot, topped with extra parsley, freshly grated Pecorino Romano, and crunchy garlic cheese croutons.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 (2-cup servings)

Variations

When I want to switch things up, I’ve tried a few variations. I sometimes swap out the beef and sausage for ground turkey or chicken to lighten it up. I’ve also used different types of beans—kidney or cannellini work great. For extra heat, I add a pinch of red pepper flakes to my bowl. And if I’m short on time, I reduce the simmering to about 20 minutes, though I find the flavor gets even better the longer it cooks.

Storage/Reheating

I store any leftovers in an airtight container in the fridge, where it keeps well for 4 to 5 days. It also freezes beautifully—I just leave out the croutons and cheese if I’m freezing it, and it stays good for up to 3 months. To reheat, I warm it on the stovetop over medium heat, or I microwave individual portions until hot.

FAQs

How spicy is this chili?

It has a mild kick from the hot Italian sausage and chili powder, but I wouldn’t call it overly spicy. I like adding red pepper flakes if I want more heat.

Can I make this chili vegetarian?

Yes, I’ve made a vegetarian version by skipping the meats and adding extra beans, like cannellini or kidney beans. I also toss in some diced zucchini or mushrooms for added texture.

Do I have to use fire-roasted tomatoes?

Fire-roasted tomatoes add a smoky depth, but regular diced tomatoes will work just fine if that’s what I have on hand.

What kind of beans are best for this recipe?

I like using chili beans in sauce because they add both flavor and texture, but black beans or pinto beans are great substitutes.

Can I make this ahead of time?

Absolutely. In fact, I think the flavors get even better after a day in the fridge. It’s a great dish to prepare ahead for busy weeks or entertaining.

Conclusion

This Italian-style chili is a cozy, flavor-packed twist on the classic that I find myself returning to again and again. It’s filling, satisfying, and endlessly adaptable—perfect for both casual weeknight dinners and crowd-pleasing meals. Whether I’m ladling it into a bowl for lunch or freezing a batch for later, I know I’m always in for something delicious.