Now there is an eye catching recipe name, right? I don’t really know how I come about some of the recipes I find. But I can guarantee you this is an excellent twist on typical chili. It is perfect for a cold Sunday while watching football. Most definitely man pleasing. While it isn’t healthy, per se, I took a few steps to make it a little healthier.
Now, you might want to top it with mozzarella cheese and eat it with tortilla chips, I’m just saying. You don’t need to be super healthy every day.
Pepperoni Pizza Chili, adapted from Taste of Home
- In a Dutch oven or large pot, cook the beef and pork, crumbling it as it cooks over medium heat until no longer pink. Drain.
- Place pepperoni in pot and “brown” it. You basically want to cook out some of the fat. Drain it along with the other meat. Leave just a bit of fat behind in the pot; about 1-2 teaspoons. (Gently rinse your meat to remove even more fat. I got that tip from the ND State Fair beef booth so I think it is pretty legit.)
- Return pot to stovetop and sauté onion and green pepper over medium heat until translucent and just beginning to brown. Add garlic and chipotle pepper and sauté another minute. (TIP: buy a can of chipotle peppers and portion them individually in small zip top bags and freeze. Remove and use as needed.)
- Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder and pepper. Bring to a boil. Reduce heat; simmer for 20 minutes . Sprinkle servings with cheese, green onions and your other favorite chili or pizza toppings.
As you can see this makes a ton. It freezes and reheats great. I love recipes like this to make in the winter so I don’t have to fuss over the stovetop every night.
Please note: ignore the bag of corn in that recipe. I was making a few chili recipes this day and got that mixed up with this recipe. You don’t want corn in this chili!
Dang, chili just warms the soul, right? I like how this had spice from the pork and pepperoni, but still was a bit more traditional with the beans in it.