Italian Chili
Yield
4 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
|
|
| 1 | each |
onions
medium, chopped |
|
| ½ | cup |
green bell peppers
|
|
| ½ | cup |
celery
chopped |
|
| 10 | milliliters |
garlic
minced |
*
|
| 1 | each |
tomatoes
28 ounce can, crushed |
|
| 1 | each |
red kidney beans
can, 15 ounces |
*
|
| 1 ½ | cups |
tomatoe juice
|
* |
| 1 | each |
mushrooms, canned
can, 8 ounces |
|
| 1 | each |
tomato paste
can |
*
|
| 3 | ounces |
pepperoni
and cut, in halves |
|
| 1 ½ | teaspoons |
italian seasoning
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
red hot chili pepper, dried
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
|
|
| 1 | each |
onions
medium, chopped |
|
| 118 | ml |
green bell peppers
|
|
| 118 | ml |
celery
chopped |
|
| 1E+1 | milliliters |
garlic
minced |
*
|
| 1 | each |
tomatoes
28 ounce can, crushed |
|
| 1 | each |
red kidney beans
can, 15 ounces |
*
|
| 355 | ml |
tomatoe juice
|
* |
| 1 | each |
mushrooms, canned
can, 8 ounces |
|
| 1 | each |
tomato paste
can |
*
|
| 86.7 | ml/g |
pepperoni
and cut, in halves |
|
| 7.5 | ml |
italian seasoning
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
red hot chili pepper, dried
|
|
Directions
Brown beef in large frying pan, drain.
Add onion, green pepper, celery and garlic.
Cook until pepper and celery are soft (about 5 minutes).
In 5 quart saucepan or crock pot combine remaining ingredients.
Mix well.
Stir in ground beef and vegetables.
Simmer 30 minutes or more (as much as two hours for full flavor).
