Italian Chili

A few weeks back I had my friend Tamie and her kids over for a casual dinner and games.  I made a simple dinner of Italian Chili served up with a side of Italian Nachos.

What is Italian Chili?  Glad you asked.  It is much like Mexican Chili but using Italian ingredients.  Italian Sausage instead of ground beef.  Italian seasonings instead of chili powder.  And a surprise ingredient.....pepperoni.

It cooked up fast and everyone loved it.  I could have made a double batch and still not had any leftovers.  

I adapted this recipe from one found in Cuisine at Home.  I used beef broth instead of chicken broth because that was what I had in the cupboard, and I removed the skins from Italian Sausage links to get the bulk sausage

What are Italian Nachos?  You will just have to wait and see.  I will be posting more about them during Sunday Supper when we celebrate Fresh Tomatoes.

Italian Chili

adapted from Cuisine at Home, February 2008 Issue

1 lb. Italian sausage, bulk or casings removed from links

1 lg. onion, diced

2 cloves garlic, minced

1/2 lb pepperoni sticks, cut into bite size pieces

1 T. tomato paste

1/2 c. dry red wine

2 T. balsamic vinegar

2 (28 oz) cans whole tomatoes

1 c. beef broth

1 (15 oz) can Cannellini beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 T. dried Italian seasoning

salt and red pepper flakes to taste

Sour cream and fresh basil to garnish

Saute sausage in large pot over medium high heat until brown.  Add the onions, pepperoni and garlic. Cook until onions are softened, about 5 minutes.  Stir in the tomato paste.  Add the wine and vinegar. Cook and stir, scraping up any bits stuck on the bottom of the pan, until the liquid is nearly evaporated.  Add the tomatoes and broth.  Bring to a simmer and cook for 20-30 minutes.  Stir in the beans, Italian seasoning, salt and red pepper.  Cook until heated through, about 5 minutes.  Garnish each bowl with sour cream and basil leaves. Print Recipe