Monday, August 23, 2010

Italian Chili

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Bowl of Chili con Carne, made of ground pork, ...Image via WikipediaI love Chili anytime, Spring, Summer,Fall, and Winter. I learned to cook Italian food from our family friend, Rose Provanzano. This Italian variation is one of my favorites.  I serve the leftovers over pasta.  Have a salad and some crusty Italian or French bread and you have a complete meal to die for.
The OldGuy

Italian Chili

1 pound ground beef
1/2 pound sweet Italian sausage (could use hot if desired)
1 medium onion, chopped
1/2 cup green pepper chopped (could leave out if ya don't have any)
2 or 3 cloves minced fresh garlic ) could use garlic granules if no fresh garlic)
1 (28-32 ounce) jar of your favorite brand spaghetti sauce (I like Prego)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce ) can chili beans, drained
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (4 ounce) can sliced mushrooms, drained (sliced fresh Portabella mushrooms would be killer)
1 cup water
1/3 cup sliced pepperoni, cut into 1/4's
3 tablespoons chili powder (more or less to taste)
1/2 teaspoon salt
Pepper to taste
A little crushed red pepper flakes to taste

In a large pot, brown ground beef, sausage, onion, green pepper and garlic until meats are brown and crumbly, and vegetables are translucent; drain well.
Add remaining ingredients; bring to a boil.  Reduce heat and simmer, uncovered, for about 30 minutes. (If you cover the pot, condensation will form, drop in to the pot, and make your chili watery.)
This recipe could also be make in the Crock Pot set on low and cooked all day.

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1 comment:

  1. The words "italian" + "chili" have never entered my mind together until just now. And reading your recipe it sounds pretty good. Although the serving leftovers over pasta is still mindblowingly different.