Contest-Winning Pepperoni Pizza Chili

• Gluten free

• Meat

  • 2 lbs Ground beef
  • 1 lb Italian sausage, bulk hot
  • 1 package Pepperoni

• Produce

  • 1 can Chili beans, hot
  • 4 Garlic cloves
  • 1 Green pepper, large
  • 1 can Kidney beans
  • 1 Onion, large

• Condiments

  • 1 can Pizza sauce
  • 1 jar Salsa

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 3 cups Mozzarella cheese, part skim

• Liquids

  • 1 cup Water

Found on tasteofhome.com

Description

Ingredients

• 2 pounds ground beef
• 1 pound bulk hot Italian sausage
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 garlic cloves, minced
• 1 jar (16 ounces) salsa
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (12 ounces) pizza sauce
• 1 package (8 ounces) sliced pepperoni, halved
• 1 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups shredded part-skim mozzarella cheese

Directions

• Directions In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese. Freeze option: Before adding cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese. Yield: 12 servings (3 quarts). Originally published as Pepperoni Pizza Chili in Simple & Delicious August/September 2011, p45 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition