Zesty Italian Chili Recipes

ZESTY ITALIAN DRESSING SPICE MIX

Steps:

• In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.
• Store the spice mix in a tightly sealed container, and use as needed.
• To make dressing, whisk together the vinegar, oil, water and 2 tbls. of the spice mix. Enjoy!

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 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.

SPICY CHILI

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

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.

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.

ZESTY ITALIAN CHILI

Steps:

• 1. Cook beef in skillet over medium-high heat until no longer pink, about 5 minutes. Drain and transfer to slow cooker.
• 2. Heat oil in skillet over medium-high heat. Cook onions, peppers, and garlic, stirring, for 5 minutes. Transfer to slow cooker.
• 3. Add remaining ingredients and 1 tsp. salt. Cover and cook on LOW setting for 4 to 5 hours. Garnish with chopped basil, if desired.

CHILI OIL

Steps:

• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.