Contest-Winning Pepperoni Pizza Chili
Total TimePrep: 20 min. Cook: 30 min.
Makes12 servings (3 quarts)
- 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 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 until heated through, about 20 minutes. 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.
Nutrition Facts1 cup chili with 1/4 cup cheese: 464 calories, 28g fat (11g saturated fat), 94mg cholesterol, 1240mg sodium, 21g carbohydrate (6g sugars, 5g fiber), 33g protein.
Jan 30, 2020
I won my office’s chili cook off with this recipe! I opted to skip the beans (because I knew most here didn’t care for beans). I added a little more pepperoni (about 2 oz) and a cup of water to make up for the missed liquid from the beans. Also topped it off with crushed red pepper flakes. Winner winner!!
Nov 11, 2019
I doubled the recipe to have enough for the family and a pitch-in at work. I used regular Italian sausage, rather than hot, as I didn't want it to be too spicy. It was pretty thick, so I thinned it with a small can of tomato paste, plus 3 cans of water. And a small can of low sodium V8 juice. And a can of hot diced tomatoes. It was pretty perfect then - not at all soupy. The family and coworkers all enjoyed it. I'll definitely make this recipe again. Stirring in the mozzarella cheese when time to eat made it perfect!
Oct 6, 2019
I’ve won 3 chili cook offs with this recipe! It’s an immediate hit and different from all the rest. If you love pizza then you will love this recipe!
Feb 3, 2018
Really Good! I just didn’t do the “hot” , and I threw it all in the crockpot....will definitely be making it again. Everyone really liked it.
Sep 19, 2017
Very good. Best Chili recipe I've made so far. Cut up the pepperoni slices. Omitted the salt . Salty enough without it.
Jul 17, 2017
This was a very good chili, though I omit the sausage.
Mar 26, 2017
This was really good! So much flavor and easy to make too! This is going to be our new chili recipe!
Mar 9, 2017
I made this for the chili cook-off at work and it won first place! I bought an 8 oz. hunk of pepperoni from the deli and diced it up. Much preferred the texture of cubed pepperoni in place of slices. I did not find this chili to be overly greasy at all and did not precook the pepperoni or drain the sausage. I think the bit of grease in the pan is a big part of the flavor as everything cooks together. Made it on a Sunday and stuck it in the fridge for two days to let the flavors meld. I heated it back up in a crock pot on high for 3 hours. I added generous amounts of black pepper for extra flavor and spice. Topped it with mozzarella. Definitely a winner!
Jan 5, 2017
This was easy and delicious. I left out the salt and was still very good.
Nov 7, 2016
Delicious chili recipe. I used mild Italian sausage instead of hot. My wife and daughter (who aren't big on spice) still found it quite spicy.