Pizza and chili together in one dish—what could be better? Fill folks up at halftime when you dish up big bowlfuls of this chili.
—JENNIFER GELORMINO PITTSBURGH, PA
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 12 SERVINGS (3 QUARTS)
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
1. In a Dutch oven, cook beef, sausage, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.
2. Stir in 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 individual 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.