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We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust—I just put the pizza in a bowl instead! —Marilouise Wyatt Cowen, West Virginia
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 236 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 1,102 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.
Originally published as Pepperoni Pizza Chili in Taste of Home February/March 2001, p25
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Sep. 04, 2012 by CLKarr
I made this for a family reunion, it was a huge success. I tripled the recipe and the pot was empty in no time.
Reviewed on Jan. 21, 2012 by lurky27
Easy & flavorful!~ Theresa
Easy & flavorful!
~ Theresa
Reviewed on Dec. 19, 2011 by kbussey
No one in my household would take a second bite. Even my 6 six yr old that loves pepperoni pizza and loves chili thought it was terrible.
Reviewed on Oct. 12, 2011 by rburtons
I forgot to add in my review that I do this in the crockpot- high for 4 hours, low for at least 1. :)
This is the only chili I will eat! I do not use hamburger, but jimmy dean's sage sausage...it tastes much better. Top with fresh mozzarella and serve with either garlic breadsticks (for a more pizza theme), round cheese bread or with cornbread- all are delicious!
Reviewed on Sep. 26, 2011 by Sunny1978
Good....but not really the "chili" I'd hoped it would be. It seemed more like a pizza pasta sauce, that someone added kidney beans to, rather than a chili. It was very liquid-y and didn't really thicken up so instead we served it over pasta.
Reviewed on Sep. 22, 2011 by sd20
Very good recipe! I did omit the salt. I recommend putting on the mozzarella. The perfect topping to make it taste even more like pizza... :)
Reviewed on Jul. 04, 2011 by carelting397
I love this recipe and have been making it since I first saw it in the Taste of Home magazine in April 2001.
Reviewed on May. 27, 2011 by lindsaytoo
i use the mini pepperoni's. everyone loves this recipe! it's a crowd pleaser!
Reviewed on Feb. 07, 2011 by blhenn
This is really good but has WAY TOO MUCH salt content. Over 1,000 MG sodium! Next time I will omit the salt and make everything else the low sodium version.
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