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