Description
A delicious chili everyone will love! A little Italian flare to your standard chili recipe makes this dish irresistible. Serve to friends and family, or make a big batch and freeze for a rainy day. Enjoy with my recipe for the softest No Knead Bread.
Ingredients
Units
Scale
- 2 tablespoons, olive oil
- 1 cup onion, chopped
- 2 tablespoons garlic, minced
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 1 cup green pepper, diced (or bell pepper variety of choice)
- 1 tablespoon dry herb Italian seasoning mix*
- 1 tablespoon chili powder
- 1 lb ground beef 80% lean
- 1 can (28 oz) Tuttorosso Crushed Tomato with Basil
- 1 can (16 oz) kidney beans, drained, rinsed
- 1 cup water
- Salt and Pepper, to taste
- 2 bay leaves
- Fresh chopped parsley (for serving)
- Fresh chopped basil (for serving)
- Mascarpone Cheese (for serving)
- Parmigiano Cheese (for serving)
Instructions
- Heat oil on medium heat in a large pot. Add: onions, garlic, celery, carrots, peppers, Italian spices, and chili powder. Stir and let cook for 5-6 minutes until veggies are soft and herbs aromatic.
- Add ground meat, breaking meat into crumbles, incorporating with vegetables, with wooden spoon for 3 minutes.
- Add Tuttorosso Crushed Tomato with Basil , kidney beans, bay leaves, and water, stir to combine. Let simmer for 30 minutes until meat and vegetables are tender.
- Taste. Add Salt and Pepper to preference. Remove bay leaves.
- Before serving, add a dollop of mascarpone and a sprinkle of Parmigiano cheese, basil, and parsley in each individual serving. Serve hot with delicious no knead bread!
Notes
- Italian Herbs. Store-bought Italian seasoning is a mix of oregano, thyme, basil, and rosemary. You can use twice the amount of fresh herbs, finely chopped, instead of the dried blend.
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Storage: Store in a covered container in the refrigerator for 4-5 days, or freeze (without croutons and shredded cheese) for up to 3 months.
- Prep Time: 10 min
- Cook Time: 35
- Category: Savory
- Method: Italian
- Cuisine: Italian