Italian Chili

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.

Makes 12 cups –    6 (2 cup) servings

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