The tasty combination of Italian bolognese sauce with southern beef and bean chili!
Beef and bean chili (link) is a favourite and it works well with Italian style flavours! This recipe is basically the combination of beef and bean chili (link) and bolognese sauce (link)! Yum! Everything starts out with bacon and beef for the meat, and onions, pepper, and tomatoes for the vegetables, along with plenty of beans. The seasonings include: garlic, chili powders, cumin, paprika, balsamic vinegar, and Italian seasoning (link). The tomato flavour is deepened with tomato paste and marinara sauce (link) and everything is finished off with a splash of cream and pecorino romano cheese! This Italian style chili comes together quickly, making it a great choice for bury nights, and it’s good all by itself, or over pasta, rice, etc. The leftovers taste even better the next day so I like to make a big batch!
Italian Style Chili
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 8
The tasty combination of Italian bolognese sauce with southern beef and bean chili!
ingredients
- 4 slices bacon, cut into 1/2 inch slices (optional) (or pancetta, diced)
- 2 pounds ground beef *
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 tablespoon ancho chili powder **
- 1 teaspoon chipotle chili powder **
- 2 teaspoons ground cumin
- 1 tablespoon (smoked) paprika
- 2 cups marinara sauce (link) ***
- 1 (28 ounce) can diced tomatoes
- 2 (15 ounce) cans red kidney beans
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning (link) ****
- 1/4 cup heavy cream (optional)
- 1/4 cup pecorino romano (or parmesan), grated
- salt and pepper to taste
directions
- Cook the bacon in a large saucepan over medium heat before setting aside.
- Add the beef and cook over medium-high heat, breaking it apart as it cooks.
- Add the onion and pepper and cook until tender.
- Add the tomato paste, garlic, chili powders, cumin and paprika, mix and cook until fragrant, about a minute.
- Add the marinara sauce, diced tomatoes, beans, balsamic vinegar, italian seasoning, and bacon, bring ro a boil, reduce the heat and simmer for 10+ minutes. *****
- Add the cream and cheese, mix, letting the cheese melt into the sauce, and season with salt and pepper to taste.
Slow Cooker: Optionally implement steps 1-4. Place everything except the cream and cheese into the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, before mixing in the cream and cheese and seasoning with salt and pepper to taste.
Option: Add 2 teaspoons ground fennel, along with the garlic.
Option: Add 1 ounce dried mushrooms: soak in 1/2 cup just boiled water until tender, about 15-20 minutes before chopping; add the mushroom soaking water to the chili.
Option: * Use any combination of 2 pounds of ground meat. I like all ground beef, or all Italian sausage, or all ground turkey, or half beef and half pork, or half beef and half italian sausage.
Option: ** Replace the ancho chili powder and chipotle chili powder with 2 chipotle chilies in adobo, chopped.
Option: *** Use homemade marinara (link) or jarred marinara sauce.
Option: **** Use homemade Italian seasoning (link) or store bought, or just use: 1 teaspoon basil and 1 teaspoon parsley and 1 teaspoon oregano.
Option: ***** You can simmer for longer, covered, which will help bring out the flavours more. If you simmer for longer you can add 2 bay leaves and optionally add a parmesan rind!
Option: Add 2 teaspoons worcestershire sauce (gluten-free for gluten-free).
Option: Add 2 teaspoons soy sauce or fish sauce (gluten-free for gluten-free).
Option: Serve in a bowl by itself, or over rice, or over pasta!
Option: Serve garnished with: fresh basil, fresh parsley, parmesan, mozzarella, etc.
Option: Add 1/2 teaspoon cocoa powder.
Note: The sauce tastes even better the next day so make a double batch and save for later! Store in a sealed container in the fridge and enjoy within a few days! This sauce freezes well for longer storage!
Option: Add 2 teaspoons ground fennel, along with the garlic.
Option: Add 1 ounce dried mushrooms: soak in 1/2 cup just boiled water until tender, about 15-20 minutes before chopping; add the mushroom soaking water to the chili.
Option: * Use any combination of 2 pounds of ground meat. I like all ground beef, or all Italian sausage, or all ground turkey, or half beef and half pork, or half beef and half italian sausage.
Option: ** Replace the ancho chili powder and chipotle chili powder with 2 chipotle chilies in adobo, chopped.
Option: *** Use homemade marinara (link) or jarred marinara sauce.
Option: **** Use homemade Italian seasoning (link) or store bought, or just use: 1 teaspoon basil and 1 teaspoon parsley and 1 teaspoon oregano.
Option: ***** You can simmer for longer, covered, which will help bring out the flavours more. If you simmer for longer you can add 2 bay leaves and optionally add a parmesan rind!
Option: Add 2 teaspoons worcestershire sauce (gluten-free for gluten-free).
Option: Add 2 teaspoons soy sauce or fish sauce (gluten-free for gluten-free).
Option: Serve in a bowl by itself, or over rice, or over pasta!
Option: Serve garnished with: fresh basil, fresh parsley, parmesan, mozzarella, etc.
Option: Add 1/2 teaspoon cocoa powder.
Note: The sauce tastes even better the next day so make a double batch and save for later! Store in a sealed container in the fridge and enjoy within a few days! This sauce freezes well for longer storage!
Nutrition Facts: Calories 575, Fat 51g (Saturated 18g, Trans 1g), Cholesterol 139mg, Sodium 1135mg, Carbs 38g (Fiber 10g, Sugars 13g), Protein 41g
Nutrition by: 
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