Italian Chili

by Vicki BrunsvoldTastemaker in Residence

8-10 hearty servings

1/2 lb. mild Italian sausage
1/2 lb. hot Italian sausage
1 lb. ground beef
2 cups sliced onion
2 cups sliced red bell peppers
2 cups sliced green bell peppers
5 cloves garlic, finely chopped
2 cups shredded green cabbage
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can cannellini beans, drained, rinsed, and slightly mashed
2 15 oz cans diced tomatoes
1 10 oz can diced tomatoes and green chilis
1 Tbsp chili powder (or more if desired)
3 Tbsp chopped fresh parsley, divided, 1 Tbsp used for garnish
2 Tbsp dried oregano
1 tsp salt (or to taste)
1 Tbsp basil pesto
1 bay leaf
Shredded Pecorino Cheese for garnish


  1. In large Dutch oven, brown sausages and ground beef, drain on paper towels.
  2. Cook and stir onions and peppers in same pot, about 8 minutes.
  3. Add garlic, cook 2 minutes, stirring constantly.
  4. Add browned meats, cabbage, one can beans, all three cans tomatoes.
  5. Mash remaining cannellini beans, mix in seasonings and stir into chili.
  6. Bring to boil, reduce heat and simmer, uncovered, for 45 minutes or so.
  7. Stir occasionally.  Remove bay leaf.
  8. Top each serving with cheese.