Italian Chili
Rated 4.5 stars by 4 users
Ingredients
-
1 24oz. Jar Rao’s Homemade Fired
Grilled Vegetable Sauce
-
3 Tbsp Rao’s Homemade Basil
Pesto
-
3 Tbsp Rao’s Homemade Sundried
Tomato Pesto
- 1 12oz. Jar Hot Cherry Peppers, sliced
- 1 cup Reserved Cherry Pepper Juice
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 1 Can of Cannellini Beans, drained
- 1 Can of Red Kidney Beans, drained
- 3 Strips Thick-Cut Bacon, Sliced into 1⁄4” strips against the grain
- 2 Medium Red Bell Pepper, diced
- 2 Medium Yellow Bell Pepper, diced
- 2 Medium Green Bell Pepper, diced
- 1 Large White Onion, diced
- 4 Garlic Cloves, peeled, trimmed and smashed
- 2 Tbsp Olive Oil
- 1 cup Mozzarella Cheese, shredded
- 1 1/3 cup Pecorino Romano Cheese, grated
- 1 Tsp Fresh Oregano, chopped
- 1 Tbsp Fresh Italian Parsley, chopped
- 2 Tbsp Fresh Basil, hand torn
- Kosher Salt and freshly ground pepper to taste
Directions
- In Dutch oven, over a medium heat, add 2 tbsp of olive oil and sliced bacon.
- Once bacon begins to brown around the edges, add the 4 cloves of smashed garlic.
- Once the garlic begins to shimmer (not brown) in the pot, add peppers, onions, cherry peppers, and reserved cherry pepper juice.
- While the vegetables simmer, mix the ground beef and pork in a separate container until well combined.
- Add meat to the vegetables, mix well and cook until meat has lost its pink color.
- Add drained beans and simmer covered for 15 minutes, stirring occasionally.
- Add Pecorino Romano cheese and mix thoroughly as well as salt and pepper to taste.
- Add 1 jar (24oz.) of Rao’s Homemade Fire Grilled Vegetable Sauce. Cover and simmer for at least 1 hour on low, stirring every 15 minutes until to your desired taste and consistency is achieved. If to dry add water or more sauce.
- Finish with the oregano, parsley, and basil.
- When ready to serve, add shredded mozzarella cheese and stir.
Enjoy!
