Description
A hearty one‑pot Italian‑style chili combining beef, Italian sausage, beans, tomatoes, and herbs for comforting, flavor‑packed warmth.
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
Instructions
- In a Dutch oven over medium‑high heat, sprinkle the salt. Add the beef, sausage, and Italian seasoning. Cook until the meats are browned (8–10 minutes). Drain excess fat.
- Add the peppers and onions; cook until the onions are soft and translucent. Add the minced garlic and sauté about 30 seconds more (about 10–12 minutes total for vegetables).
- Add the diced tomatoes (with juices), chili beans, tomato sauce, chili powder, and cumin. Reduce heat to medium‑low and simmer for 1 hour, stirring occasionally.
- Stir the parsley into the cooked chili. Serve hot, topped with parsley, freshly grated Pecorino Romano, and garlic cheese croutons.
- Storage: Store in a covered container in the refrigerator for 4–5 days, or freeze (without croutons and cheese) for up to 3 months.
Notes
- You can shorten simmer time to 20 minutes in a pinch, though flavor improves with longer simmering.
- Drain fat after browning meat to avoid greasiness.
- You may substitute fresh diced tomatoes, different beans, or swap in leaner meats like turkey sausage.
- Add red pepper flakes for extra heat to your portion.
Nutrition
- Serving Size: 1 (2 cups)
- Calories: 597
- Sugar: 18 g
- Sodium: 2541 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 38 g
- Cholesterol: 104 mg
