“Italian Inspired” Chili

Serves 7

 

2 tbsp. Olive Oil

1 Onion- Diced

1 Pepper- Diced

2 Celery Stalks- Diced

2 Carrots- Peeled and Diced

1¼  tsp. Red Pepper Flakes

1.3 Lbs. Ground Pork

¾ lbs. Ground Beef

1 tbsp. Chili Powder

3 tbsp. Tomato Paste

2 Cups Beef Broth

1 15oz Can-Diced Tomatoes 

1 -16 oz. Can Kidney Beans – Drained

1 cup Passata or Tomato Sauce

½ tsp. Coriander

1 tsp. Salt

1 tsp. Pepper

½ Tsp. Cumin

Toppings: sour cream, shredded cheddar and scallions

 

In a large pot, heat the olive oil.  Add the onions and saute for 5 minutes.  Add the red pepper flakes, the red peppers, celery and carrots. Sautee for about 5 minutes on medium heat and add the ground beef and pork.  Using the end of the spatula break up the meat like you would for tacos.   Add the chili powder.  Cook until the meat is no longer pink.  Add the tomato paste, incorporating it into the meat mixture.  Then add the broth, diced tomatoes, kidney beans and the passata.  Season with coriander, salt, pepper and cumin.  Cook for about 30 minutes. Top with sour cream, shredded cheddar and scallions.

Print Recipe