Best Sweet Italian Chili Recipe Foodcom Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AWARD-WINNING SWEET AND SPICY CHILI



Award-Winning Sweet and Spicy Chili image

This is an award-winning chili recipe! It does require a bit of prep work and the ingredients list is a mile long, but it's TOTALLY worth it! Sweet and spicy, this chili dish will soon become your go-to chili recipe for those cold, wintery nights.

Provided by Jen Woodhouse

Time 2h15m

Number Of Ingredients 18

2 pounds lean ground beef
1 pound sweet Italian sausage
1 large bell pepper, ribs and seeds removed, small diced
2-4 jalapeno peppers, ribs and seeds removed, small diced
1 sweet onion, small diced
3 cups V-8 Spicy Hot Vegetable Juice
1 1/2 cups ketchup
1 28-ounce can of whole tomatoes, drained and chopped
1 can dark red kidney beans, drained and rinsed
1/3 cup packed brown sugar
4 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 teaspoons distilled white vinegar
1 teaspoon yellow mustard
1 teaspoon molasses
1-2 teaspoons sriracha, to taste
1/2 pound of bacon, chopped and fried
kosher salt, freshly ground black pepper, chili powder, ground cumin, and garlic powder, to taste

Steps:

  • In a medium skillet over medium heat, cook the bacon until crispy. Reserve the bacon grease for later.
  • In a large Dutch oven, brown the beef and sausage over medium-high heat. Season with salt and pepper. Drain the grease and set the meat aside.
  • In the same pot, drizzle about a tablespoon of the reserved bacon grease and sauté the diced peppers and onion. Season with salt, pepper, chili powder, cumin, and garlic powder and cook until translucent and tender, about 5-8 minutes.
  • Add the beef and sausage back to the pot, then add the remaining ingredients: V-8, ketchup, tomatoes, kidney beans, brown sugar, lemon juice, worcestershire, vinegar, mustard, molasses, and sriracha. Mix well.
  • Cover and simmer over low heat for about 2 hours, stirring occasionally to prevent sticking. Add the bacon in the last 30 minutes of cooking.
  • Add chili powder, garlic powder, cumin, salt and pepper to taste.
  • Serve with bread or crackers and top with sour cream, cheese, or any of your favorite toppings. Enjoy!

ITALIAN CHILI



Italian Chili image

Make and share this Italian Chili recipe from Food.com.

Provided by bunkie68

Categories     < 4 Hours

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 lbs Italian sausage (I used 1 lb. hot and 1 lb. sweet)
2 (15 ounce) cans navy beans, drained
4 (15 ounce) cans diced tomatoes
1 (15 ounce) can water
onion
bell pepper
minced garlic
black pepper
italian seasoning

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.

Nutrition Facts : Calories 475.7, Fat 25.6, SaturatedFat 8.8, Cholesterol 51.8, Sodium 1667.5, Carbohydrate 36.8, Fiber 11.4, Sugar 7.4, Protein 25.7

1 SPICY SWEET HONEY CHILI



1 Spicy Sweet Honey Chili image

Sinfully sweet, tastefully spicy--so delicious I ate 4 bowls in less than 20 hours--2 for dinner then 2 for lunch the next day! Go on, try it. You'll love it up.

Provided by Tracie Altland

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs ground beef
1 cup chopped sweet onion (Vidalia)
1 chopped garlic clove
1/2 cup chopped green bell pepper
1 1/2 diced jalapeno peppers
2 (15 ounce) cans chili beans
1 (14 1/2 ounce) can of petite diced tomatoes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon salt
1 1/2 teaspoons Accent seasoning, flavor enhancer
1/2 teaspoon cinnamon
1/3-1/2 cup honey

Steps:

  • Crumble ground beef in large pan; add accent flavor enhancer (optional).
  • Brown ground beef.
  • Add onion, green pepper, and garlic.
  • Cook until onion is translucent/brown; drain oil.
  • Add tomatoes, jalapeño peppers, chili beans, chili powder, cumin, thyme, salt and cinnamon.
  • Stir and simmer on low for at least 25 minutes.
  • Add honey; stir again.
  • Serve alone, over rice, or spaghetti.
  • Serve with cheese & crackers is a must!
  • Oh--great with corn bread as well!

Nutrition Facts : Calories 624.6, Fat 23.8, SaturatedFat 9.1, Cholesterol 102.8, Sodium 648.5, Carbohydrate 61.9, Fiber 9.5, Sugar 19.4, Protein 42.2

BEEF AND PORK ITALIAN CHILI



Beef and Pork Italian Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons EVOO
1 1/2 pounds coarsely ground beef sirloin
1 pound ground pork
2 tablespoons chili powder, such as Gebhardt's, or 1 tablespoon ground red chili pepper
Salt and coarse pepper or peppercorn blend
1 carrot, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
3 to 4 cloves garlic, finely chopped
2 tablespoons minced rosemary
1 large bay leaf
Pinch ground cloves
2 tablespoons tomato paste
2 cups beef stock
One 15-ounce can diced tomatoes
1 cup passata or tomato sauce
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1/2 cup (a couple handfuls) grated pecorino cheese

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.

INSTANT POT ITALIAN CHILI



Instant Pot Italian Chili image

Provided by Jackie Rothong

Categories     main-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 32

2 tablespoons olive oil
1 pound sweet Italian sausage, bulk, or casings removed
1 pound hot Italian sausage, bulk, or casings removed
1 pound ground sirloin
Kosher salt and freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, peeled and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
3 tablespoons dark brown sugar
One (28-ounce) can crushed tomatoes
2 cups beef bone broth
1 cup red wine
1/4 cup tomato paste
2 sprigs fresh oregano
2 red onions, halved, peeled and shaved
2 jalapenos, sliced into thin rounds
2 cups distilled white vinegar
1 tablespoon whole coriander seeds
1 tablespoon whole black peppercorns
3 tablespoons dark brown sugar
Kosher salt
1/2 cup creme fraiche, at room temperature
1 lime, zested and juiced
Kosher salt
1 cup (4 ounces) grated white Cheddar
2 scallions, sliced on a bias
1 lime, cut into wedges

Steps:

  • For the chili: Set the Instant Pot® to saute (see Cook's Note) over high heat. Once hot, add the olive oil and sausage and cook until deep golden brown, about 8 minutes. Transfer the cooked sausage to a large bowl and set aside.
  • Add the ground sirloin, season with salt and pepper and cook until browned, about 5 minutes. Add the cooked sausage, onion, garlic and red, yellow and green bell peppers. Season with salt and pepper and cook until heated through, about 3 minutes.
  • Stir in the chili powder, cumin, paprika and brown sugar and cook until the spices become fragrant, about 2 minutes. Stir in the crushed tomatoes, bone broth, wine, tomato paste and oregano sprigs. Season with salt and pepper.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 10 minutes.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  • If there is still too much liquid, turn the Instant Pot® to high saute and cook another 5 minutes. Remove the oregano stems before serving.
  • Meanwhile, prepare the pickled onions and jalapenos.
  • For the pickled onions and jalapenos: Shave the onions and slice the jalapenos on a mandoline. Combine the vinegar, 1 cup water, coriander, black peppercorns, brown sugar and 1 tablespoon salt to a boil in a medium saucepan over high heat and cook until just boiling. Boil until the sugar and salt are dissolved, for 3 minutes, then remove the saucepan from the heat. Put the jalapenos and onions in two separate medium bowls. Strain and carefully pour half of the pickling liquid over the jalapenos. Pour the remaining half of the pickling liquid over the red onions. Let sit until ready to serve.
  • For the lime creme fraiche: Whisk together the creme fraiche, lime zest and lime juice in a small bowl. Season with salt and set aside until ready to serve.
  • To serve, ladle the chili into bowls and top with the grated Cheddar, scallions, Lime Creme fraiche, Pickled Onions and Jalapenos and a squeeze of lime.

ITALIAN CHILI



Italian Chili image

By adding Italian seasoning and fresh veggies, our Test Kitchen put an Italian spin on traditional Southwestern-style chili and created this slow-simmered hearty dish.

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 6 servings.

Number Of Ingredients 19

1 pound ground beef
1/2 pound bulk Italian sausage
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup water
1/2 cup chopped celery
1/4 cup beef broth
1 tablespoon chili powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 cup sliced fresh mushrooms
1 cup diced zucchini
3 tablespoons minced fresh parsley
Shredded part-skim mozzarella cheese, optional

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.

Nutrition Facts : Calories 316 calories, Fat 12g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 947mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 8g fiber), Protein 25g protein.

CHEF JOHN'S ITALIAN SAUSAGE CHILI



Chef John's Italian Sausage Chili image

I've added pork to ground beef in chili before, but I've never tried it with all Italian sausage, and I loved the results. We Italian'd this up even more with cannellini beans and a touch of basil, but other than that, it's a fairly classic chili. Garnish with sour cream, avocado, red onion, and basil.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 ¼ pounds hot Italian sausage, casings removed
1 ¼ pounds mild Italian sausage, casings removed
1 onion, chopped
salt to taste
2 tablespoons ancho chile powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon chipotle chile powder
½ teaspoon dried oregano
2 ½ cups water, or as needed
1 cup tomato puree
2 (15 ounce) cans cannellini beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
  • Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.
  • Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.
  • Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 31.4 g, Cholesterol 88 mg, Fat 37.7 g, Fiber 7.6 g, Protein 32.3 g, SaturatedFat 12.5 g, Sodium 1850.4 mg, Sugar 4.7 g

THICK SWEET & SPICY CHILI FOR SLOW COOKER



Thick Sweet & Spicy Chili for Slow Cooker image

Make and share this Thick Sweet & Spicy Chili for Slow Cooker recipe from Food.com.

Provided by kjoeisu

Categories     Winter

Time 10h

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb ground chuck
1 lb hot Italian sausage
1 lb bacon, cooked and chopped
1 red onion, chopped
1 pint cherry tomatoes, halved
45 ounces chili beans
16 ounces tomato paste
2 cups brown sugar
2 (1 1/4 ounce) packages chili seasoning mix
3 tablespoons chili powder
6 beef bouillon cubes
2 tablespoons Worcestershire sauce
28 ounces crushed tomatoes
28 ounces tomato sauce

Steps:

  • Chop onions and add with ground chuck and Italian sausage in skillet. Cook until meat is browned.
  • Add meat (including bacon) to 6qt slow cooker.
  • Add ingredients to slow cooker in order listed. If you run out of space, leave out some of the tomato sauce.
  • Cook on low for 8-10 hours.

Nutrition Facts : Calories 1007.6, Fat 45.4, SaturatedFat 15.4, Cholesterol 82, Sodium 3113.6, Carbohydrate 121.5, Fiber 14, Sugar 68.1, Protein 34.5

SWEET CHILI



Sweet Chili image

I am trying to reduce the amount of red meat my family eats so this spicy/sweet chili recipe is heavier on the beans. Also, I use no fat other than what the meat renders. Yes, the ingredients list is long, but it's mostly seasonings and it makes for a chili that's BIG on flavor. And you'll just have to trust me on the addition of the cinnamon and cloves - they'll be your 'secret' ingredients from now on. ;-)

Provided by evelynathens

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 24

1 lb round steak, ground
1 medium onion, minced
2 garlic cloves, minced
1 green bell pepper, minced
2 -3 teaspoons chili powder (we liked it with 2, but up it if you like really spicy)
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon cocoa
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 (15 ounce) cans kidney beans, do not drain them
1 (16 ounce) bottle tomato passata (or 500ml tetrapak, tomato puree can be subbed if passata is unavailable)
1 (16 ounce) can water (just measure in the tomato sauce can)
8 ounces Pepsi
1/2 cup tomato ketchup
1 tablespoon Worcestershire sauce
salt and pepper
broken-up tortilla chips
sour cream
grated cheddar cheese
diced onion

Steps:

  • Brown ground round in Dutch oven/pot over medium-high heat. (There is no need to add any oil to Dutch oven. Initially, the meat may stick a bit, but will unstick as you stir it and its juices are released.) If there is any grease in pot after browning, drain meat in colander and add to pot again.
  • Add ALL of the remaining ingredients and salt and pepper to taste and cook, at a simmer, for 1 to 1 ½ hours, or until chili is thickened to your taste. (If chili is getting too thick, dribble in a little boiling water) Remove bay leaf before serving.
  • Serve at table with garnishes.
  • Note: I cut the onion up into chunks along with the green pepper and garlic and minced them in my mini-processor.

Nutrition Facts : Calories 411, Fat 10.7, SaturatedFat 3.8, Cholesterol 55.2, Sodium 1248.2, Carbohydrate 51.6, Fiber 14.2, Sugar 17.5, Protein 29.2

Related Topics