Sunday, October 16, 2011

Italian Chili

It's funny how a little dip in temperatures can get you so excited when you live in the desert.  Last week we were experiencing a lovely 70 degrees.  We even took a trip to Sedona (about 1 1/2 hours north of here) and it was in the 50's and dipped as low as the 30's in one part of the city.


I definitely have to agree that Sedona is the most gorgeous place in all of Arizona.  Quite possibly the most beautiful and serene place I have ever been.  Mr. W made this fabulous picture for me.  He took 17 shots of the scenery from this look out by the airport and seamed them together (I have no idea how - he is just amazing!).  This trip was my birthday present and this picture that I am sharing with you, is my souvenir.

We had an amazing trip, drove through the city and visited the most gorgeous landmarks!  I am hoping Mr W will take my hints and plan an overnight trip in Sedona around New Years.

When we got back to Phoenix I had a chill in my bones (I live in the desert, we think 70 is chilly).  So, I ventured to make some chili to warm us up and welcome us home.  But, not just any chili would do.  I wanted Italian food too.  So, I seamed the two together (see I can seam too) and created an Italian Chili.  The pictures below were taken on the second batch with no peppers (Mr W doesn't eat them).  But, I assure you they are delicious with them too!!!

Just a note:  We are back up in the 90's to 100's now.  The chili is in the freezer.  We will pull it back out the next time we have a cool front come through and enjoy it once again.  Lastly, you can easily cut this recipe in half.  I made a larger pot so we had some to freeze.  It freezes and defrosts perfectly!

Buon Appetito!!

10/12 UPDATE:  I just ate a container of this chili a year later (that has been frozen), it is perfect.   Great freezer food.

Italian Chili
makes 12 cups –    6 (2 cup) servings
Pinch kosher salt
1 pound 90% lean ground beef
1 pound hot Italian chicken sausage, casings removed
1 tablespoon Italian seasoning
1 ½ cups chopped onion
1 cup chopped green peppers
4 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
2 15-ounce cans chili beans (I prefer S&W)
2 10-ounce cans tomato sauce
1 teaspoon chili powder
¼ teaspoon cumin
¼ cup fresh parsley, chopped
Pecorino Romano, grated for serving
Garlic cheese croutons, for serving

In a large skillet over medium-high heat, sprinkle salt.  Add beef, sausage and Italian seasoning.  Cook until meats are browned.  Drain drippings.
  
In a large pot over medium high heat add browned meats, peppers and onion, cook until onions are translucent.  Add garlic and cook for 2 – 3 minutes.   


Add diced tomatoes, chili beans, tomato sauce, chili powder and cumin.  Simmer for 1 hour.  Add parsley, stir well to combine.


Serve with grated Pecorino Romano and croutons.

12 comments:

  1. All variations of chili are good with us!

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  2. This looks amazing! I can't believe it got that cold! I wish it would get and stay cold here in San Diego.

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  3. Sedona really is lovely. But being a Canadian, I usually wait until it's a little colder to pull out the chili!

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  4. Italian style chili! Get out! I am totally bookmarking this for our upcoming chili weather!

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  5. This sounds great, Donna. I always have oregano in our chili and more times than not, the sausage is Italian and spicy. YUM! I know I would have LOVED this batch. (Go figure, were we both making chili on the same day last week? I froze ours and took it to the cabin. YUM!)

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  6. I can have chilli liekthat any time:))

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  7. I love the Italian sausage in this. Sounds wonderful and you could serve this over some pasta, too....this is a great idea!

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  8. That looks good-I may have to use turkey sausage but hey... mmmm. ty ty

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  9. when you say chili beans, do you mean the kind that are already seasoned?

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    1. Yes, S&W sells a "Chili Bean" that is seasoned and packed with flavor. You could also use Ranch Style Beans. Enjoy!

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  10. Made this for dinner tonight and added some Italian link sausage also. Yummy!

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