This post may contain affiliate links. Please read our disclosure policy.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Italian Chili
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 ounces pancetta, diced
- 20 slices pepperoni cut into quarters
- 1 cup onion, chopped
- 1 cup green bell pepper, diced
- 1 cup fennel, bulb only chopped
- 1 ½ teaspoons diced fresh red chili pepper (I used one red jalapeno)
- 2 tablespoons fresh garlic, minced
- 1 pound hot Italian sausage, removed from casing
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite sized pieces
- 1 28-ounce can ground peeled tomatoes (we used Cento brand)
- 1 6-ounce can tomato paste
- ½ cup sliced pepperoncini drained
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dry oregano
- 1 tablespoon balsamic vinegar
- 1 ½ cups frozen corn kernels
- 4 plum tomatoes seeded and roughly chopped
- ½ cup fresh basil chopped, divided
- Sour cream for garnish
Instructions
- In a large heavy bottomed pot or Dutch oven, heat olive oil over medium high heat and add pancetta and pepperoni. Cook stirring often for 3 minutes or until pancetta is crisp. If getting too browned, lower heat to medium.
- Add onion, green pepper, fennel, and chili pepper and cook five minutes over medium high heat.
- Add garlic and sausage meat and cook until browned, about 5-10 minutes.
- Add chicken pieces and cook for 5-10 more minutes or until cooked through and no longer pink.
- Add canned tomato, tomato paste, pepperoncini, chili powder, cumin, oregano and vinegar.
- Bring to a simmer, cover partially and lower heat to a slow simmer and cook 30 minutes.
- Add frozen corn and fresh tomatoes and cook just to heat, about five minutes.
- Stir in fresh basil (saving some for garnish) and serve with a dollop of sour cream and additional basil.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Leave a Comment