Ragu Chili
Warm up your bowl with this hearty and flavorful Ragu Chili, a fusion of classic Italian and traditional chili flavors. This recipe brings together savory ground beef, Italian sausage, and rich crushed tomatoes, all simmered to perfection with bold chili spices like cumin, paprika, and oregano. The addition of red bell peppers, garlic, and onions creates a robust and aromatic base, while kidney beans add texture and heartiness. Slow-simmered for over an hour, this chili thickens beautifully, allowing the flavors to meld into a satisfying, comforting dish. Top it off with fresh basil and grated Parmesan for an elegant touch, and serve it with crusty bread or over pasta for a delightful twist. Perfect for a crowd-pleasing dinner or game-day meal, this Ragu Chili is packed with bold flavors and ultimate comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 0.5 pound Italian sausage, casings removed
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (canned)
- 15 ounces kidney beans, drained and rinsed
- 1.5 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped (optional, for garnish)
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and Italian sausage to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat.
Stir in the finely chopped onion, minced garlic, and diced red bell pepper. Cook for 5-7 minutes until the vegetables soften.
Add the tomato paste and stir well to coat the meat and vegetables. Let it cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Add the kidney beans, chili powder, cumin, paprika, oregano, bay leaf, salt, and black pepper. Mix everything together.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 60-75 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with fresh basil and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 7945 mg | 345% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 46.3 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5825 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
