Description
This Italian Style Beef Chili combines hearty ground beef with fresh herbs, fire-roasted tomatoes, and a medley of beans, all simmered to perfection in a rich beef broth and marinara sauce. Topped with melted mozzarella and creamy ricotta under a broiler, this comforting chili blends classic Italian flavors with a spicy chili kick, perfect for a cozy family meal.
Ingredients
Produce
- 1 Red Onion, minced
- 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 teaspoons Fresh Basil, chopped
Meat
- 1.5 lbs Ground Beef
Dairy
- 1/4 Cup Ricotta
- 1 Cup Mozzarella Cheese, shredded
Pantry
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Salt plus extra to taste
- 1/4 teaspoon Pepper plus extra to taste
- 2 Tablespoons Chili Powder
- 1 teaspoon Smoked Paprika
- 32 oz Beef Broth
- 32 oz Marinara Sauce (Rao’s recommended)
- 14 oz Fire Roasted Diced Tomatoes
- 2 Cans Pinto Beans, drained (or black or Borlotti beans)
Instructions
- Heat Olive Oil: In a heavy bottomed pot, heat the olive oil over medium heat until it just starts to shimmer, preparing the base for sautéing.
- Sauté Aromatics: Add the minced garlic and red onion, stirring continuously for 3-5 minutes until the onion becomes translucent, releasing a fragrant aroma.
- Add Peppers and Herbs: Incorporate the minced red and green bell peppers, jalapeno, oregano, parsley, and basil. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well to combine and cook for an additional minute to blend flavors.
- Brown the Beef: Add the ground beef to the pot, cooking until browned and no longer pink. Drain off any excess grease to keep the chili from becoming too oily. Stir in the ricotta cheese along with chili powder and smoked paprika for added depth.
- Add Liquids and Beans: Pour in the beef broth, marinara sauce, and fire roasted diced tomatoes, followed by the drained pinto beans. Stir everything together thoroughly.
- Simmer: Allow the chili to simmer for at least 30 minutes to meld the flavors, although letting it simmer all day will intensify the taste even more.
- Prepare for Broiling: Transfer the chili into oven-safe bowls or soup mugs. Top each serving with shredded mozzarella cheese and optionally another dollop of ricotta.
- Broil Cheese: Preheat your oven broiler to high. Place the bowls under the broiler until the cheese is golden, bubbly, and melted, typically around 2-4 minutes. Watch carefully to prevent burning.
- Serve: Remove from oven and serve immediately while hot and cheesy.
Notes
- Minced onion can be prepared finely to blend well into the chili for texture.
- Simmering longer enhances flavor but a minimum of 30 minutes is sufficient for a rich taste.
- Beans can be substituted according to preference: black beans or Borlotti beans work well.
- Use oven-safe bowls for broiling the cheese topping safely.
- Adjust heat level by leaving jalapeno seeds in for more spice or removing all for milder chili.
- Can be prepared a day ahead and reheated; flavors improve over time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
