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Giardiniera Italian Sausage Chili Recipe

(2 customer reviews)

A Tasty Chili

Giardiniera Italian Sausage Chili Recipe

Ingredients:

-1 pounds ground beef
-1 pounds Italian Sausage sliced small
-2 cloves garlic, chopped
-1 8oz can diced tomato
-1 8oz can tomato sauce
-2 tablespoons chili powder
-1 teaspoon ground cumin
-1 teaspoon salt
-7 teaspoon of Sonoma Farm Giardiniera Hot
-1/4 teaspoon cayenne pepper
-1/4 cup flour
-2 15oz can kidney beans, drained and rinsed
-Shredded Cheddar, for serving
-Chopped onions, for serving

Directions:

Place the ground beef and Italian Sausage in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce,  giardiniera, beans, chili powder, cumin, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the flour in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the flour mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more flour paste and /or water to get the chili to your preferred consistency. Serve with shredded Cheddar, chopped onions.

 

Sonoma Farm

Nov 2012

SKU: Giardiniera Italian Sausage Chili Recipe Categories: , , Tags: , , , , , ,

2 reviews for Giardiniera Italian Sausage Chili Recipe

  1. Inea

    Best chili recipe! My husband loves sausage so I tried it at home and it was a success. I had a casino party at the house and decided to incorporate this dish to the menu

  2. Jared

    I gave this 3 instead of a 5 because I think that the ingredients are solid, but I think that the measurements are off. First, 2 cloves of garlic is NEVER enough ūüôā made it 4-6. I also think there should be a bit more Giardiniera; 3 Tbs or 9 tsp. Most importantly, I think there needs to be double the tomato sizes; use the normal 15oz cans. Though sausage in casings gives a nice texture to the chili, I prefer the casing removed. This allows the pork and beef to mix evenly. Finally, I don’t think you need to thicken it with flour. If you add enough tomatoes and allow the beans to cook slowly over time, the chili thickens nicely without flour and you shouldn’t need to add any water. I did all of my recommendations and the chili got rave reviews.

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