Smokey Italian Chili Award Winner
Indulge in the bold, smoky flavors of the award-winning Smokey Italian Chili, a hearty blend of Italian sausage, ground beef, and classic chili spices with a Mediterranean twist. Infused with smoked paprika, chili powder, and a hint of cayenne for just the right kick, this recipe goes beyond traditional chili with the addition of sweet basil, grated Parmesan, and tender cannellini beans. A slow-simmered medley of crushed tomatoes, beef broth, and aromatic vegetables creates a rich, savory base that’s irresistibly comforting. Perfect for game day, family dinners, or anytime you're craving a unique take on classic chili, this dish is best served piping hot with fresh basil, a handful of Parmesan, and crusty bread for dipping—or over pasta for a true Italian-inspired feast. Ready to impress your guests? This smoky sensation delivers every time!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 pound ground beef (80% lean)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 medium bell pepper (diced, any color)
- 4 cloves garlic cloves (minced)
- 1 tablespoon smoked paprika
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 28 ounces crushed tomatoes (canned)
- 3 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces cannellini beans (drained and rinsed)
- 15 ounces kidney beans (drained and rinsed)
- 2 tablespoons fresh basil leaves (chopped, optional garnish)
- 0.5 cups Parmesan cheese (grated, for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil.
Brown the Italian sausage and ground beef in the pot, breaking the meat into small pieces with a wooden spoon. Cook until no longer pink, about 8 minutes. Remove the cooked meat from the pot with a slotted spoon and set aside.
In the same pot, add the chopped onion and diced bell pepper. Sauté for 5-6 minutes, or until softened.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the smoked paprika, chili powder, ground cumin, oregano, cayenne pepper, salt, and black pepper. Toast the spices for 30 seconds to enhance flavor.
Add the cooked meat back into the pot. Stir in the crushed tomatoes, tomato paste, and beef broth until well combined.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover partially with a lid and let the chili cook, stirring occasionally, for 1 hour.
After 1 hour, stir in the cannellini beans and kidney beans. Simmer uncovered for another 20-30 minutes, allowing the chili to thicken.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy with crusty bread or over cooked pasta for an Italian twist.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1424 mg | 30% | |
*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.
