Easy Italian Style Chili Recipes

ITALIAN CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3-qt. slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt. , Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender. , Add the beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.

ITALIAN STYLE CHILI

Steps:

• Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
• Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

BEEF AND PORK ITALIAN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.
• To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.
• Serve the chili with polenta alongside.

MVP CHILI

Steps:

• 1. In a soup kettle or Dutch oven, cook sausage over medium heat until no longer pink and lightly browned.
• 2. Add onions and garlic; continue to cook and stir until tender.
• 3. Stir in beer and allow to simmer for 5 minutes.
• 4. Add tomatoes and tomato paste, cook uncovered for 8-10 minutes.
• 5. Stir in remaining ingredients and heat through.
• 6. Salt and pepper to taste.
• 7. Serve.

EASY ITALIAN-STYLE CHILI

Steps:

• 1. Brown meat and onion in large saucepan; drain.
• 2. Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
• 3. Sprinkle with remaining cheese just before serving.

THREE-ALARM ITALIAN STYLE CHILI MAC

Steps:

• Cook pasta in salted water until al dente. Preheat broiler to high.
• Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

CHEF JOHN'S ITALIAN SAUSAGE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
• Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
• Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
• Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

ITALIAN-STYLE CHILI

Steps:

• Heat oil in a large pot over medium heat.
• Add in ground beef, Italian sausage meat, onion, garlic, chili flakes and bell pepper; cook until the meat is browned breaking up meat with a spoon while cooking; drain fat.
• Add in spaghetti sauce, beef broth or water, tomatoes with juice, mushrooms, pepperoni, bouillon powder and chili powder and cumin; bring to a simmer over medium heat.
• Reduce heat and simmer uncovered for 1 hour, stirring occasionally (add in a little more water or broth if the mixture is too thick).
• After 1 hour of cooking season with salt and pepper and add in kidney beans, continue cooking for 30 minutes more (or a little longer).
• At the end of cooking stir in the cheddar cheese or you may sprinkle on top in place of the Parmesan cheese.
• Ladle on top of cooked spaghetti, then sprinkle with Parmesan cheese to taste.

EASY ITALIAN-STYLE CHILI

Steps:

• Brown meat and onion in large saucepan; drain.
• Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
• Sprinkle with remaining cheese just before serving.

EASY ITALIAN-STYLE CHILI

Steps:

• Brown meat in Dutch oven or large deep skillet; drain.
• Add pasta sauce, water, pasta, beans, onions, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 min. or until pasta is tender, stirring occasionally.
• Top with remaining cheese.