Netflix and Chili

You’re probably thinking, “Chili? Bean there, done that”……But you have another thing cumin.

This recipe is my adaption of our mom’s Italian Chili. I love how the spicy kick of red pepper and combines with the savory, nostalgic flavors. And if you’re as lazy as I am, you can survive on leftovers for a week.

It’s getting very chili outdoors and this recipe pairs well with getting cozy, stewing in pj’s and binge watching Making a Murderer Part Two.

You’ll need:

  • A large soup pot
  • Wooden spoon
  • Spatula
  • Sharp Knife
  • Can opener
  • Ladle


  • 2 tablespoons olive oil
  • 1.5 (ish) pounds of ground veal
  • 1.5 (ish) pounds of ground spicy Italian sausage
  • 3 minced garlic cloves
  • 1 diced large yellow onion
  • ¾ cup pepperoni cut into quarters
  • 1 package of zesty Italian Dressing mix
  • 1 tablespoon onion salt
  • 1 tablespoon garlic powder
  • ¾ tablespoon dried oregano
  • 1 cup red wine
  • 1 tiny can of tomato paste
  • 1.5 teaspoon red chili powder
  • 1 teaspoon black pepper
  • 16 oz. chicken broth
  • 2 large cans of whole peeled tomatoes
  • 2 regular sized cans of kidney beans
  • 1 regular can cannellini beans
  • Parmesan cheese
  • Crispy onions
  • Sour cream
  • Basil

Now we’re cooking!

  1. Prepare the onions, garlic and pepperoni.
  2. Brown the spicy Italian sausage and veal in the soup pot.
  3. Add the olive oil, garlic, pepperoni, and onion. Continue to “brown” until the Onion and garlic are soft and fragrant.
  4. Add tomato paste, wine, Italian dressing mix, oregano, onion salt, garlic powder, red chili powder, and black pepper. Reduce for 10 minutes stirring often.
  5. Add the cans of whole peeled tomatoes but DO NOT drain them (The tomato juice is part of it) and chicken broth.
  6. Allow to simmer for 2(ish) hours.
  7. Serve and garnish with parmesan, sour cream, crispy onions, and basil


Recipe is my own but also kind of our mom’s

Photos are by Annie Mitchell