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Touchdown Italian Chili

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Touchdown Italian Chili

This Italian version of the Mexican favorite was given to me by a friend and former Principal in our district, Ginny Trapani. Buon Gusto!!

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min

Ingredients

Touchdown Italian Chili

1 pkg Italian sausage, 2 lbs. (I use the hot kind)
2 cups chopped sweet yellow onion
3-4 celery ribs, chopped
1 each, red, yellow, and green peppers, chopped
1 lb. sliced mushrooms
3 -4 chopped garlic
4 cans (13.5 oz) Italian stewed tomatoes
2 cans light red kidney beans, rinsed and drained
1 cans (8 oz) tomatoes paste
1 can sliced black olives
1 cup cream sherry
1 pkg fresh basil
2 tsp baking cocoa
Pepper to taste

Ingredients

Touchdown Italian Chili

1 pkg Italian sausage, 2 lbs. (I use the hot kind)
2 cups chopped sweet yellow onion
3-4 celery ribs, chopped
1 each, red, yellow, and green peppers, chopped
1 lb. sliced mushrooms
3 -4 chopped garlic
4 cans (13.5 oz) Italian stewed tomatoes
2 cans light red kidney beans, rinsed and drained
1 cans (8 oz) tomatoes paste
1 can sliced black olives
1 cup cream sherry
1 pkg fresh basil
2 tsp baking cocoa
Pepper to taste

Directions

Grill sausage, let sit to absorb juices, then cut into desired pieces. Set aside. In soup pan, sauté all the fresh vegetables in olive oil until tender. Add all remaining ingredients and simmer for one hour. It is best if made a day ahead and then reheated.

Serve with Asiago or Romano cheese.



* not incl. in nutrient facts Arrow up button

Comments


happyzhangbo

Yum, this is a perfect chili on a cold day like now that really can warm you up!

 

 

 

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