Chilly Days. Chili Meal!
Those chilled-to-the-bone cold days are a perfect reason to fix this Italian Chili recipe paired with easy spinach feta scones. It'll warm you up and folks will request this recipe every time! Double it and freeze half for later when you don't want to cook.
1 lb bulk ground sausage
2 T olive oil
2 cups onions, diced
1/2 stick pepperoni, halved and sliced (find in deli area)
1 T garlic, minced
1 T tomato paste
1/2 cup dry red wine
2 T balsamic vinegar
2 - 28 oz. cans of diced tomatoes
1 cup chicken broth
1 - 14 oz can red kidney beans, drained and rinsed
1 - 14 oz can cannellini beans, drained and rinsed
1 T dried Italian seasoning
Salt and pepper to taste
Sour Cream, shredded cheese, scallions or fresh basil (optional toppings)
Saute ground sausage in oil in large pot or dutch oven over medium-high heat. When brown, add onion, pepperoni and garlic. Cook 5 minutes. Stir in tomato paste and saute 1 minute.
Deglaze with wine and vinegar; reduce until nearly evaporated. Add tomatoes and broth, bring to a simmer and cook 20 minutes.
Stir in beans and seasonings, and simmer until heated through, 5 minutes.
Serve with sour cream, cheese, scallions and or basil. Serves 8-10.
TIPS: I like to use half sweet ground sausage and half hot sausage. I also like to add 1/2 cup each of diced red peppers, zucchini and carrots when I add the onion to saute to give it a nutritional punch.
This freezes well and is easy to double.