- 2 pounds ground beef
- 1 pound bulk hot Italian sausage
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4 garlic cloves, minced
- 1 jar (16 ounces) salsa
- 1 can (16 ounces) hot chili beans, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (12 ounces) pizza sauce
- 1 package (8 ounces) sliced pepperoni, halved
- 1 cup water
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.
Freeze option: Before adding cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese. Yield: 12 servings (3 quarts).
Reviews for Contest-Winning Pepperoni Pizza Chili
Sort By :
"Very good. I use a package of mini pepperonis and turkey burger/sausage. It also good without beans for those that have family members that hate beans."
"A family favorite! Works great in the crock pot and super easy to throw together."
"Very good. Best Chili recipe I've made so far."
"My husband who does not like pepperoni loved this chili. I have made it three timesI. I did Use the mini pepperoni but stayed true to the recipe as written. It was very good and smells great. just what you need on a cold, snowy winters day"
"I won with this Chili recipe! It was the category for use of most unusual ingredient. Everyone loved it. My chili was almost gone by the end of the night. My hubby who is a chili purest said it was pretty darn good. I used the mini pepperoni. Just saved me one step. Once everything was combined and simmering I put it in the crock pot for about 3 hrs on high. Will make this again & am saving it to my recipe box."