Italian style beef chili is hearty, satisfying and perfect for feeding a crowd! It has all the familiar and comforting flavors of lasagna, but it’s a chili!
A few weeks ago, I was working on our lasagna soup recipe and totally messed it up. So I improvised, like I often do when recipes don’t turn out the way I hope, and turned that recipe into a chili. It ended up being so fabulous that I had to photograph it and post it here.
Let this be a lesson that sometimes mistakes just end up being happy accidents…thanks Bob Ross!
What is Chili?
Chili is a thick stew that is usually a little spicy and made with peppers, chili powder, meat, tomatoes and often beans.
Ingredients in Italian Style Beef Chili
The ingredients list might seem a little lengthy, but all the components are crucial the developing the full flavor of the chili. Here is what you will need:
- Vegetables: Olive Oil, Red Onion, Garlic, Red Bell Pepper, Green Bell Pepper, Jalapeno
- Fresh Herbs: Oregano, Parsley, Basil
- Seasonings and Spices: Salt, Pepper, Chili Powder, Smoked Paprika
- Cheese: Ricotta and Mozzarella Cheese
- Ground Beef: we use 85/15
- Beef Broth: low sodium
- Fire Roasted Diced Tomatoes
- Marinara Sauce: Rao’s is our favorite brand
- Pinto Beans
This is just an overview of the ingredients needed for this recipe. The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Chili
One of my favorite things about making chili is developing all the layers of flavor that make it so rich and delicious. It takes time but it is really easy. Here are the basic steps:
- Sauté the vegetables and herbs.
- Brown the beef and drain the grease.
- Add the remaining ingredients (except the cheese) and let it simmer for at least a half hour up to all day for maximum flavor.
- Just before serving, top each bowl of soup with mozzarella and melt in the broiler. Make sure the bowl is oven safe!
The recipe card at the end of the post contains all the instructions in full detail. You can also print or save the recipe there.
What Toppings Go On Chili?
Everyone in my family likes to top their chili with different things so I like to put all sorts of options out and let everyone do their own thing. Some of our favorite toppings are sour cream (or plain Greek yogurt), diced onions, green onions, tortilla chips or corn chips, and more cheese or more fresh herbs.
What Goes Well with Italian Chili?
This chili recipe is hearty enough to stand on it’s own as a meal, but it is my personal opinion that chili should always be eaten with a side of bread for dipping! Here are a few ideas:
You could always lighten the meal up a little with a side salad or fruit dish too.
Storage Tips
Store Italian style beef chili in the refrigerator in an airtight container for up to 5 days. You can reheat it quickly in the microwave or in a pot on the stove top.
This chili also freezes very well. Let it cool complete and then pour it into a ziploc bag. Get as much air out as you can and then lay it flat and let it freezes. It will keep for up to 6 months. When you’re ready to eat it, let it thaw overnight in the fridge and then reheat on the stove top until heated through.
When you take a misstep in the kitchen, let be an opportunity to create a new masterpiece! Italian style beef chili is a new favorite in our house! Because a chili that tastes like lasagna can only be delicious!
More Chili Recipe to Try:
Description
Italian beef chili is hearty, satisfying and perfect for feeding a crowd! It has all the familiar flavors of lasagna, but it’s a chili!
- 1 Tablespoon Olive Oil
- 1 Red Onion, minced *see note
- 4 cloves Garlic, small, minced
- 1 Red Bell Pepper, minced
- 1 Green Bell Pepper, minced
- 1 Jalapeno, seeded and minced
- 2 teaspoons Fresh Oregano, chopped
- 1 Tablespoon Fresh Parsley, chopped
- 1 ½ teaspoon Fresh Basil, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1.5 lbs Ground Beef
- 2 Tablespoons Chili Powder
- 1 teaspoon Smoked Paprika
- 1/4 Cup Ricotta
- 32 oz Beef Broth
- 14 oz Fire Roasted Diced Tomatoes
- 32 oz Marinara Sauce, *Rao’s is our Favorite
- 2 Cans Pinto Beans, drained (or black or Borlotti beans)
- 1 Cup Mozzarella Cheese, shredded
-
In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
1 Tablespoon Olive Oil
-
Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
4 cloves Garlic, 1 Red Onion
-
Add the bell peppers, jalapeno, oregano, parsley and basil and season with a little salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
1 Red Bell Pepper, 1 Green Bell Pepper, 1 Jalapeno, 2 teaspoons Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
-
Stir to combine and let cook for one minute.
-
Add the ground beef and cook until browned and no longer raw. Drain off any grease. Stir in the ricotta and spices.
1.5 lbs Ground Beef, 2 Tablespoons Chili Powder, 1 teaspoon Smoked Paprika, 1/4 Cup Ricotta
-
Add the beef broth, marinara, diced tomatoes and beans
32 oz Beef Broth, 14 oz Fire Roasted Diced Tomatoes, 32 oz Marinara Sauce, 2 Cans Pinto Beans
-
Let simmer all day for maximum flavor or at least 30 minutes.
-
Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.
1 Cup Mozzarella Cheese
-
Heat the broiler to high heat and place the soup in the oven.
-
Once the cheese is golden and melted remove from the oven and serve!
- You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
- You can use any onion you’d like, but I tend to use red like our bolognese sauce
- If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
- You can freeze this soup for up to 6 months. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.
Calories: 476kcal
