Italian Chili

This post may contain affiliate links. Please read my disclosure policy.

Italian chili

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 in white bowl with spoon

Italian Chili

Donna Elick
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.
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Italian
Method Stovetop
Servings 12 cups (6 2-cup servings)

Ingredients
 

  • pinch kosher salt
  • 1 pound lean ground beef
  • 1 pound hot Italian sausage, use bulk sausage or remove casings
  • 1 tablespoon Italian seasoning
  • 1 medium yellow onion, diced
  • 2 red peppers, chopped
  • 4 cloves garlic, minced
  • 29 ounce diced tomatoes, 2 14.5-ounce cans
  • 30 ounce chili beans with sauce, 2 15-ounce cans, I prefer S&W
  • 20 ounce tomato sauce, 2 10-ounce cans
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Handful of fresh flat-leaf Italian parsley, shopped (about a cup)
  • Pecorino Romano, grated for serving
  • Garlic cheese croutons, for serving

Instructions
 

  • 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 30 seconds.
  • 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.

Nutrition

Serving: 1 | Calories: 286cal | Carbohydrates: 20g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 1050mg | Sugar: 8g | Fiber: 5g | Calcium: 73mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published Oct 16, 2011

The Simple Kitchen cookbook affiliate linked banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

13 Comments

  1. 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!)

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

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

Leave a Reply

Your email address will not be published.

Recipe Rating