This Italian chili is a delicious twist on a classic comfort food. Hearty and full of protein, this meal will keep you satisfied and appeal to even the pickiest of eaters.
Unlike a typical American chili, this chili does include beans but is packed full of ground sirloin. Carrots, celery, onion, and diced tomato make this a hearty dish while rosemary and cloves give this dish a unique flavor. Serve with your favorite biscuits, bread, or dinner rolls to enjoy the ultimate comfort meal.
What kind of beef is best?
Ground sirloin-I like to use a 85/15 or 90/10 ratio. If using 80/20, there will be excess fat that you will want to spoon out after browning the meat.
How to Make Italian Chili
Step 1: In a large stockpot over medium-high heat, cook the carrot, celery and onion for 10 minutes.
Step 2: Add the ground sirloin and cook until browned.
Step 3: Add the garlic, rosemary, chili powder, salt and pepper and cook an additional 1 minute.
Step 4: Add the remaining ingredients, stir well to combine. Simmer over low heat for 20-25 minutes.
Step 5: Serve by itself or over polenta.
Storage
Store Italian chili in the refrigerator for 3-4 days. This can also be frozen for up to 6 months and makes a great freezer meal for postpartum periods or busy weeknights.
In a large stockpot over medium-high heat, cook the carrot, celery and onion for 10 minutes.
Add the ground sirloin and cook until browned.
Add the garlic, rosemary, chili powder, salt and pepper and cook an additional 1 minute.
Add the remaining ingredients, stir well to combine. Simmer over low heat for 20-25 minutes.
Serve by itself or over polenta.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
