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  • Mex-Italian Chili

    3 votes
    Mex-Italian Chili
    Prep: 10 min Cook: 30 min Servings: 6
    by Chef Wannabee
    1 recipe
    >
    One day I threw this together and everyone loved it sooooo much that now I have to make it all the time! It’s a little spicy, a little Tex-Mex, and a little Italian too! After I started calling it Mex-Italian Chili, the name stuck. Now I crave it all the time - whatever the season, it’s Mex-Italian Chili time! I like chicken sausage the best, but pork sausage is good too.

    Ingredients

    • 1 pound sweet Italian sausage (chicken or pork - about 3 links)
    • 3/4 cup chopped celery
    • 1/2 cup chopped red or green bell pepper
    • 1 cup chopped onion
    • 1 14.5-ounce can diced tomatoes
    • 1 8-ounce can tomato sauce
    • 1/2 teaspoon dried red pepper flakes
    • 1/2 teaspoon Montreal Steak Seasoning
    • 2 cups water
    • 1 15-ounce can black beans or pinto beans, rinsed and drained
    • 1/2 cup coarsely chopped cilantro or basil (plus additional for garnish)
    • Feta cheese to garnish (or fresh grated Parmesan)

    Directions

    1. Remove casings and crumble sausage into stew pot. Brown sausage and drain grease off.
    2. Add celery, bell pepper, onion, tomatoes, tomato sauce, red pepper flakes, Montreal Steak seasoning and water.
    3. Bring to gentle boil and add 1/2 cup cilantro; reduce heat, add cover and simmer for 10 minutes.
    4. Add beans and continue to simmer covered for 5 minutes.
    5. Ladle into bowls and garnish with cheese and extra cilantro.

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    Reviews

    • Salad Foodie
      Salad Foodie
      I've begged Chef Wannabee to put this recipe up for over three years! It is her "signature dish". This is an easy and delicious chili perfect for week nights. You won't believe her motto "Been there, burnt that!" when you taste this one.

      Comments

      • Robyn Savoie
        Robyn Savoie
        This is great! I doubled the recipe and used sweet Italian sausage but I bet if you want it spicier, use the hot. I also like to simmer chili without the beans for a few hours before hand; adding beans about 1 hour before serving. I was also out plain tomato sauce so I substituted 8 ounces of roasted garlic tomato paste plus 1 more cup of water. Two Thumbs Up for this recipe! Tip: For additional depth of cilantro flavor, add the stems only wrapped in cheese cloth while simmering. Removing the stems before adding in the beans.

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