After a welcome cool day in Portland, I wanted something warm and comforting for dinner. I tried an Italian-style chili that combines classic chili elements with Italian seasonings — a variation that fills the kitchen with an irresistible aroma as it simmers. The result is a rich, tomato-forward chili with herbs like basil and oregano bringing a Mediterranean lift to the usual chili spices. It’s hearty, family-friendly, and pairs especially well with savory sides like parmesan cornbread muffins and a crisp mixed green salad.
Italian Chili
Ingredients
- 1 tsp olive oil
- 1 lb ground beef (90/10 works well)
- 1 lb turkey Italian sausage, casings removed
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp ground cumin
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked black pepper, to taste
- 1 sweet yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes
- 1 (10 oz) can tomato sauce and 1 (8 oz) can tomato sauce
- 2 (15 oz) cans chili beans with sauce
- 1 (15 oz) can kidney beans, rinsed and drained
- Shredded Parmesan cheese, for serving
How to Make Italian Chili
Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage (removed from their casings). Brown the meats, breaking them up into small crumbles as they cook — a potato masher or wooden spoon works well for this.
When the meat is mostly browned, stir in the chili powder, dried oregano, dried basil, ground cumin, crushed red pepper flakes, and a generous pinch of sea salt and black pepper. Cook the spices with the meat for 2–3 minutes so they bloom and release their flavors.
Stir in the diced onion, red bell pepper, and minced garlic. Cook for another 3–4 minutes, until the onion softens and the bell pepper becomes slightly tender. This step builds a flavorful base and softens the vegetables without losing texture.
Pour in the diced tomatoes, tomato sauces, chili beans with their sauce, and the rinsed kidney beans. Give everything a good stir to combine, scraping any browned bits from the bottom of the pot.
Cover the Dutch oven and reduce the heat to a low simmer. Let the chili cook gently for 2–3 hours, stirring occasionally. Slow simmering melds the tomatoes, beans, meat, and herbs together, producing a deeper, more cohesive flavor. Taste the chili toward the end of cooking and adjust salt, pepper, or crushed red pepper if you want more heat.
To serve, ladle the chili into bowls and finish each serving with a generous sprinkling of shredded Parmesan cheese. The salty, nutty Parmesan complements the tomato-herb profile and adds a delightful finishing touch. This chili is excellent with cornbread, garlic bread, or a simple green salad to balance the richness.
Notes and Tips
- If you prefer a spicier chili, increase the crushed red pepper flakes or add a pinch of cayenne.
- For a thicker chili, simmer uncovered for the last 20–30 minutes to reduce excess liquid.
- Leftovers taste even better the next day as flavors continue to meld; refrigerate in an airtight container for up to 3–4 days or freeze portions for longer storage.
- Substitute ground pork or all-beef Italian sausage if you prefer a different meat profile.
Recipe Summary
- Prep time: about 10 minutes
- Cook time: about 3 hours
- Total time: about 3 hours 10 minutes
- Servings: about 12
- Course: Main
- Cuisine: Italian-inspired
This Italian-style chili takes the comforting familiarity of classic chili and brightens it with Italian herbs and Parmesan. It’s an easy, crowd-pleasing meal that’s especially satisfying on cool days, and it’s versatile enough to adapt to your family’s tastes.