Sweet Italian 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.

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:

• 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.

AWARD-WINNING SWEET AND SPICY CHILI

Steps:

• In a medium skillet over medium heat, cook the bacon until crispy. Reserve the bacon grease for later.
• In a large Dutch oven, brown the beef and sausage over medium-high heat. Season with salt and pepper. Drain the grease and set the meat aside.
• In the same pot, drizzle about a tablespoon of the reserved bacon grease and sauté the diced peppers and onion. Season with salt, pepper, chili powder, cumin, and garlic powder and cook until translucent and tender, about 5-8 minutes.
• Add the beef and sausage back to the pot, then add the remaining ingredients: V-8, ketchup, tomatoes, kidney beans, brown sugar, lemon juice, worcestershire, vinegar, mustard, molasses, and sriracha. Mix well.
• Cover and simmer over low heat for about 2 hours, stirring occasionally to prevent sticking. Add the bacon in the last 30 minutes of cooking.
• Add chili powder, garlic powder, cumin, salt and pepper to taste.
• Serve with bread or crackers and top with sour cream, cheese, or any of your favorite toppings. Enjoy!

SWEET ITALIAN CHILI

Steps:

• Brown ground beef in a dutch oven.
• Drain and return to pan.
• Add bell pepper, parsley, onion and celery.
• Saute until onion is clear, approximately 5 minutes.
• Add remaining ingredients and simmer 1-1/2 to 2 hours.

HEARTY ITALIAN JACK CHILI

Steps:

• De-case, cook and crumble the sausage in the bottom of a
• large stock pot over medium high heat. Once the sausage is mostly browned and crumbled, add in
• the garlic, onion and bell pepper along with all of the spices. Saute the vegetables with the sausage for about 3
• minutes. Add the rest of the ingredients, stirring to combine.
• Bring to a boil and then reduce to medium-low heat and
• simmer until the beans are tender, about 2 - 2 1/2 hours. Add 1-2 cups water,
• if needed, to cover the beans as they cook. Garnish with pepper jack cheese, sour cream and green onions
• before serving. Enjoy!
• FREEZER
• MEAL: Let the soup cool completely before transferring to freezer safe
• containers. Soup can be heated in the microwave or it can be thawed first and
• then reheated on the stove-top.

ITALIAN CHILI

Steps:

• 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 any excess fat.
• Add the peppers and onions and continue to cook until the onions are soft and translucent. Add the minced garlic and saute 30 seconds longer, about 10-12 minutes total.
• Add the diced tomatoes, chili beans, tomato sauce, chili powder, and cumin. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
• Stir the parsley into the cooked chili. Serve hot, topped with a sprinkle of 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 shredded cheese) for up to 3 months.

ITALIAN SAUSAGE CHILI

Steps:

• In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.

ITALIAN SAUSAGE CHILI

Steps:

• In a large pot or dutch oven, heat oil on medium-high heat. Add sausage and brown. Add onions, minced garlic, chili powder, paprika, ground cumin, black pepper and thyme. Cook for about five minutes, stirring often.
• Add chicken broth and with a wooden spoon scrape down sides and bottom of pan. Add crushed tomatoes, tomato paste and beans; stir and bring to a boil. Reduce the heat to low and simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking on the bottom of the pot.
• Season with salt to taste, and serve with grated cheese and green onions (optional).