Italian Chili

“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili”

— Harry James

I first shared this recipe 3 years ago but it now officially deserves a post of its own.
If I ask my husband if he wants “regular” chili or this one, the answer will always be “Italian Chili”.
Not only is it mine and my husband’s favorite and go-to, it has also been a crowd-pleaser whenever I’ve made it for friends and family. I even stepped out of my comfort zone (cooking for people other than my little family intimidates me) and made it for a small chili cook-off, which won second place (by half a vote, haha).
If you give it a try, leave a comment letting me know what you think of it! I’d love to hear from you. :)

Italian Chili

Ingredients:

• 1 lb Italian sausage
  ^ I do a mix of mild and hot. I wouldn’t say it’s spicy but has a nice hint. If you don’t do spice stick with mild or if you like heat, do all hot. I love that you can easily switch that part up to cater to your taste and likes.

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp salt

• 2 large cloves of garlic

• 1/2-1 green bell pepper, diced

• 1/2 large yellow onion, or one small yellow onion, diced
  (finely chopped is the preference in this household)

• 1 can tomatoes
  (I do petite diced)

• 1-2 can cannellini beans, drained and rinsed

• 2 large pieces of roasted red pepper (it’s jarred!).
  If it is smaller pieces in the jar then I just use my best judgment

• 2/3 cup chicken stock/broth

• 1 tbsp tomato paste

• 1-2 parmesan cheese rind
  (if your store doesn’t have parmesan rinds, no worries, just skip this part)
  
  I keep it as simple as possible…
  Sautee onions until soft and translucent, add in garlic and stir for a minute before adding the green bell pepper. Cook until soft.
  You have two options, go ahead and cook the Italian sausage with the onion mixture OR cook the Italian sausage separately and then combine after both are cooked. I go with the fewer dishes option. ;)
  After the onion, garlic, green bell pepper, and the Italian sausage is cooked and combined, add in the tomato paste, stir to combine.
  At that point, I just start dumping all the other ingredients and spices in.
  Let simmer to let the flavors mingle, stirring occasionally.
  
  I serve it with rice and some parmesan cheese.
  
  Great to eat the day you make it, but it also does well if you cook it ahead of time and then warm it before serving.
  
  I hope you enjoy it!