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Rustic Italian Chili
Ingredients
Ingredient | Quantity |
---|---|
prosciutto | 4 thin slices (deli or pre packaged), 3 links, 1/2 lb., 1 cup, 1 Tbsp., 1 Tbsp., 1 (14.5 oz) can (cut into chunks), 1 (14.5 oz.) can, 1 Tbsp., 1/4 tsp., 1/4 tsp., 1/2 tsp., 1/2 tsp., 1 sprig, 2 sprigs, 3 Tbsp., 1 (15 oz. can) drained, 1 (15 oz. can) drained, 1 (15 oz.) can drained, 1 cut into 1" chunks, 1 small cut into 1/2 " wedges, 3 large sliced, 2 Tbsp. divided |
sweet Italian sausage | |
hot Italian sausage bulk | |
beef stock | |
brown sugar | |
tomato paste | |
Italian style stewed tomatoes | |
petite diced tomatoes | |
balsamic vinegar | |
ground fennel | |
Calabrian or red chili flakes | |
smoked paprika | |
chili powder | |
fresh oregano leaves removed from stem | |
fresh Italian parsley leaves removed from stem | |
pepperoncini juice from jar (or mild banana pepper) | |
garbanzo beans | |
cannellini beans | |
butter beans | |
green bell pepper | |
sweet yellow onion | |
garlic cloves | |
olive oil |
Directions
In large skillet on medium heat lightly brown prosciutto slices, remove and set aside. Add the three sweet Italian sausage links whole, brown on all sides, remove and set aside. Add 1 Tbsp. olive oil and pinch off quarter size pieces of bulk hot Italian sausage, browning both sides, remove and set aside. Add beef stock, brown sugar and tomato paste to deglaze the pan stirring for 2-3 minutes to loosen all the bits, remove pan from heat. After sausages and prosciutto have cooled enough to handle, cut prosciutto into 1/2″ pieces and cut the links into 1/2″ rounds.
In a Dutch oven or large saucepan on medium heat Add 1 Tbsp. olive oil, onions and garlic sautéing until soft. Add all of the remaining ingredients including deglazed beef stock and meats with the exception of the butter beans (adding these during the last 15 minutes of cooking). Reduce heat and simmer cover for a total of 1 hour, periodically stirring gently. Let stand for 15 minutes before serving.
Serves 6-8
Prep time 30 min.
Cook time 1 hr.
Serve with:
shredded provolone or parmesan cheese
giardiniera or pepperoncini
crusty Italian bread or croutons
Mascarpone cheese or sour cream
Notes:
This recipe can easily convert to vegetarian by substituting with plant based Italian sausages and vegetable stock.