Italian Chili Recipe

David Dial

Italian chili will warm you up on cold winter days. We love the unique Italian twist.

Prep Time 10

Cook Time 1 20

Total Time 1 30

Cuisine Beans

Servings 8

Calories 373 kcal

1 pound Ground Beef
2 medium Onion diced
2 medium Bell Peppers diced
4 15 ounce cans Red Kidney Beans drained and rinsed (use a mixture of beans - I like a mix of red kidney beans and black beans)
1 28-ounce can Diced Tomatoes
1 24 ounce jar Marinara Sauce
1 cup Boiling Water
2 tablespoons Red Chili Powder
2 teaspoons Salt
Hot Sauce like tobasco, for garnish
Shredded Cheddar Cheese for garnish
Sour Cream for garnish
Green Onions chopped, for garnish

Cook the ground beef in a large Dutch oven over medium heat until browned. Drain off any excess fat and move the cooked beef to one side of the pot.
Add the diced onions and peppers and cook until onions begin to turn soft and translucent (about 8-10 minutes).
Add the drained and rinsed beans, diced tomatoes, marinara sauce, water, chili powder, and salt. Stir well, cover, and let simmer on low heat for 30-60 minutes, stirring occasionally.
Garnish with hot sauce, cheddar cheese, sour cream, and green onions. Serve hot.

Keyword Beans, Chili, Easy, Easy Dinners, Ground Beef, Italian, Le Creuset, Peppers, Simmered, Soups