Pizza and chili together—what could be better? Fill folks up at halftime when you set out bowls of this chili. —Jennifer Gelormino, Pittsburgh, Pennsylvania
Contest-Winning Pepperoni Pizza Chili
Can you freeze Contest-Winning Pepperoni Pizza Chili?
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.
Contest-Winning Pepperoni Pizza Chili
Prep Time
20 min
Cook Time
30 min
Yield
12 servings (3 quarts)
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
- 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 until heated through, about 20 minutes. Sprinkle servings with cheese.
Nutrition Facts
1 cup chili with 1/4 cup cheese: 464 calories, 28g fat (11g saturated fat), 94mg cholesterol, 1240mg sodium, 21g carbohydrate (6g sugars, 5g fiber), 33g protein.
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