This meat dish is something I’m calling Italian Chili. It was similar to meat spaghetti sauce, but not as “wet” or saucy, spicier, and I ate it in a bowl, not on top of anything… with provolone cheese melted on top (but the cheese covered up the stuff so that picture wasn’t very exciting).
It would’ve been good with some sourdough toast (buttered on both sides, grilled up in a pan), but let’s just say my fetus-induced pickiness about food made me wait too long to go for the sourdough and it was… too late. Or too fuzzy.
Ah, the glory of iPhone photos… again, at least I’m posting at all, right?
Anyway, this was quite yummy, and leftovers were awesome – just as good if not better than the first day.
So here’s the deal. Italian Chili Recipe:
You will need:
- 2 pounds ground beef (if you want it more spicy and more Italian-y, try a pound of ground beef and a pound of Italian sausage!)
- 1 jar tomato sauce (get one that doesn’t have sugar or soybean oil or any other gross ingredients) or a couple cans of diced tomatoes
- 2 onions, diced
- bunch of mushrooms – fresh is good, but canned will work
- butter – about 2 Tbsp
- EVOO – about 2 Tbsp
- onion powder
- garlic powder or minced garlic
- sea salt
- chili powder
- Worcestershire sauce
- In a deep pan, start the beef browning over medium to medium-high heat.
- In a separate pan, melt the butter with the EVOO over medium-high heat, then add the onions to let them start to cook.
- Back to the beef: Sprinkle in onion powder, garlic, sea salt, lots of chili powder, oregano, and basil. Smell it and see if it smells like it needs something, like probably more chili powder. Add more of what you feel it needs.
- Keep cooking the onions. Stir them a bit. You can add a bit of salt if you want.
- Once the beef has browned, add tomato sauce or the tomatoes. You don’t want it too wet, but some liquid will evaporate so don’t worry if it’s a little bit runny at first. Stir well. Smell and/or taste once it’s heated through, and add more seasonings to your liking.
- When the onions are translucent and smell amazing, add the mushrooms to that pan.
- Once the beef mixture reduces a bit (isn’t quite as runny), turn the heat down to low, but leave it uncovered so it can continue to thicken.
- When the mushrooms are cooked, dump the onion/mushroom mixture into the pan with the beef.
- Add a splash of Worcestershire sauce and stir well.
- Taste it again and see if it needs anything. Tweak the spices if you want. Then turn to low and let simmer, covered, until the rest of your dinner is ready to serve.
- Put it in bowls, and top with provolone or mozzarella cheese.
Hope you like it!