Luccas Italian Chili Recipes

This is an easy to make departure from your traditional chili. This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce. Every time I make this for others, I am always asked for the recipe.

Provided by AmyHood

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories 488.9 calories, Carbohydrate 34.5 g, Cholesterol 82.1 mg, Fat 26 g, Fiber 9.1 g, Protein 28.3 g, SaturatedFat 11.3 g, Sodium 1407.4 mg, Sugar 15.2 g

Meet the Cook: Beginning when I was just 5 years old, I was my grandmother's constant helper in the kitchen. And, like her, I can't seem to follow a recipe without changing it! That's how this one came about when I got bored with plain chili. The first time I served it at a potluck, people passed around copies of the recipe. My husband and I have three grown children and three grandchildren. -Chloe Buckner, Edinburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6-8 servings (2-1/4 quarts).

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 319 calories, Fat 15g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 21g protein.

By adding Italian seasoning and fresh veggies, our Test Kitchen put an Italian spin on traditional Southwestern-style chili and created this slow-simmered hearty dish.

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 6 servings.

Number Of Ingredients 19

• Ingredients

Nutrition Facts : Calories 316 calories, Fat 12g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 947mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 8g fiber), Protein 25g protein.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

• Ingredients

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

Provided by zeldaz51

Categories     Vegetable

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

• Ingredients

When my wife, Julie, and I got married, we knew there was only one place to go for our honeymoon: Italy. I was excited to take her to Gombitelli, the tiny town in the mountains near Lucca where my dad's side of the family came from. My great-grandparents, Angelo and Olimpia Gemignani, had left Gombitelli for America at the turn of the last century, and my Grandpa Frank was born right after they got off the boat. We meandered through the Tuscan countryside, following increasingly sketchy gravel roads and finally ending up on a narrow donkey trail that wound up the side of a steep mountain. I remembered this road from a visit I'd made seven years earlier. Since then, it seemed to have eroded and gotten even narrower. It was barely wide enough for a car, with a sheer drop along one side and, naturally, no guardrail. We came to a dead end, the front of the car facing a deep ravine, and an old man came out of his house, waving violently and screaming at us in Italian. I rolled down the window and said "Gemignani?" His expression changed from rage to joy as he motioned to follow him and raced off, back down the road, yelling "Gemignani! Gemignani!" I made the most terrifying U-turn of my life and followed him. The minute I saw the little house and farm, I had the same overwhelming feeling I'd had the first time I'd been there. It was like stepping into my grandpa's farm in California. Although he'd never even been to Italy, he had the blood of a Tuscan _contadino_-and there in front of me was his backyard in every detail: the same flowers, the lemon tree, the dogwood, the fava beans, the big wine jugs wrapped in straw, the rusty tools scattered around. That California farm and my grandpa are long gone, but in that moment, I was home again. My cousins had decided there was one thing they absolutely had to serve us for our welcome meal: pizza, of course. And this is the one they made. It was quite thin, almost like a toasted flatbread, and I've replicated that in this recipe by rolling the dough out and docking it, so you get a light, crisp crust that's just right with the gutsy _puttanesca_-style combination of crushed tomatoes, olives, garlic, and anchovies.

Provided by Tony Gemignani

Yield Makes one 13-inch pizza; 6 slices

Number Of Ingredients 11

• Ingredients

Came up with this idea after watching a Packer's game, along with the mandatory beverages & some bad chili. You can always tweek to your liking. Hope you enjoy it!

Provided by Lucca Rossi @Lucca

Categories     Chili

Number Of Ingredients 15

• Ingredients