Italian Chili
Yield
4 servingsPrep
20 minCook
30 minReady
60 minIngredients
| 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 |
|
Trans-fat Free
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).
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