Italian Chili Food

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.

EASY ITALIAN-STYLE CHILI

Steps:

• 1. Brown meat and onion in large saucepan; drain.
• 2. Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
• 3. Sprinkle with remaining cheese just before serving.

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.

SWEET ITALIAN CHILI

Steps:

• Brown ground beef in a dutch oven.
• Drain and return to pan.
• Add bell pepper, parsley, onion and celery.
• Saute until onion is clear, approximately 5 minutes.
• Add remaining ingredients and simmer 1-1/2 to 2 hours.

ITALIAN CHILI

Steps:

• Brown sausage in large Dutch oven. Cook until no longer pink.
• Add onion and bell pepper and cook until vegetables are soft.
• Add minced garlic, beans, tomatoes, water and seasonings.
• Simmer for approximately 1 hour on medium-low heat.
• Ladle into bowls; top with shredded mozzarella cheese and serve immediately.
• NOTE: As written, this makes a huge amount. I had a lot to put in the freezer.

BEEF AND PORK ITALIAN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.
• To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.
• Serve the chili with polenta alongside.

CONTADINA® ITALIAN CHILI

Steps:

• Brown sausage in a large saucepan over medium-high heat. Drain excess fat if needed.
• Add onion, oregano and chili flakes. Cook until onion is softened, about 3 minutes.
• Stir in tomatoes, tomato sauce and beans. Bring to a simmer; cover and simmer on low heat 10 minutes. Serve over pasta with choice of toppings, if desired.

HEARTY ITALIAN CHILI

Steps:

• In a large saucepan, cook beef, sausage, onion and green pepper over medium heat until the meat is no longer pink; drain. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

EASY ITALIAN-STYLE CHILI

Steps:

• Brown meat in Dutch oven or large deep skillet; drain.
• Add pasta sauce, water, pasta, beans, onions, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 min. or until pasta is tender, stirring occasionally.
• Top with remaining cheese.