Italian-Style Chili

Ingredients

• 2 tablespoons olive oil
• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 2 teaspoons dried red chili pepper flakes (to taste) (optional)
• 1 green bell pepper, seeded and chopped

• 1 (26 ounce) jar three-cheese pasta sauce (I use Classico brand four-cheese pasta sauce)
• 1 1/2 cups beef broth or water

• 1 (14 1/2 ounce) can diced tomatoes
• 3/4 lb button mushroom (or to taste)
• 2-3 ounces italian pepperoni, diced
• 1 tablespoon beef bouillon powder
• 1-2 tablespoon chili powder (can use more)
• 1-2 teaspoon cumin powder

• 1 (14 1/2 ounce) can kidney beans, drained and rinsed
• salt and black pepper (to taste)
• 1 cup shredded cheddar cheese
• cooked spaghetti
• parmesan cheese (to taste)

Directions

1. 1

   Heat oil in a large pot over medium heat.

2. 2

   Add in ground beef, Italian sausage meat, onion, garlic, chili flakes and bell pepper; cook until the meat is browned breaking up meat with a spoon while cooking; drain fat.

3. 3

   Add in spaghetti sauce, beef broth or water, tomatoes with juice, mushrooms, pepperoni, bouillon powder and chili powder and cumin; bring to a simmer over medium heat.

4. 4

   Reduce heat and simmer uncovered for 1 hour, stirring occasionally (add in a little more water or broth if the mixture is too thick).

5. 5

   After 1 hour of cooking season with salt and pepper and add in kidney beans, continue cooking for 30 minutes more (or a little longer).

6. 6

   At the end of cooking stir in the cheddar cheese or you may sprinkle on top in place of the Parmesan cheese.

7. 7

   Ladle on top of cooked spaghetti, then sprinkle with Parmesan cheese to taste.