FORT WORTH, Texas, Nov. 20, 2015 — Warm yourself this weekend with chili as the temperatures around the country plummet. Once you’re out of the snow or rain, this hearty dish is sure to delight your palate.
There are a zillion chili recipes out there, but I have never heard of Italian chili before now. Then a friend gave me a taste of her better half’s contest winning concoction. I was pleasantly surprised by the blend of chili and Italian herbs. My Sicilian grandma would give it her stamp of approval. Give it a try. Buon appetito!
Zio Kenny’s Italian Chili
3 lbs. ground beef or Italian sausage (or 1 ½ lbs. each)
2 cups chopped onion
1 chopped green sweet pepper
3 heaping tablespoons minced garlic
3 tablespoons chili powder
3 teaspoons sugar
3 26-oz. jars Classico Spicy Tomato Basil sauce
3 – 14-oz. cans diced tomatoes w/liquid
1 1/2 – 6-oz. packages pepperoni (I cut them in half)
3 cans spicy chili beans — hot
Beef bouillon to taste (I used bouillon paste – two heaping spoonfuls)
1 cup water
Let me say here that I don’t like hot food – spicy hot, that is. So don’t let the spicy tomato sauce and spice hot chili beans scare you off. This has just a bit of a bite to it and it’s good. Of course you can always use regular sauce and mild beans, but it won’t be the same.
Now, brown the Italian sausage and ground beef; add chopped onion, sweet pepper and garlic. Then add all ingredients to extra large crockpot* and cook on low for six to eight hours or simmer in a stock pot on low heat all day, stirring every so often so it doesn’t stick to the bottom of the pan. Top with cheese of your choice, croutons, Italian bread or serve over noodles, pasta or rice.
*Use an extra large crock-pot, stock pot or halve the recipe – this makes a LARGE AMOUNT!
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