Zesty Italian Chili con Carne

zesty italian chili with beef and sausage

This incredibly tasty chili recipe originally appeared on Taste of Home.
Servings: 6 people


  • 1 lb ground chuck
  • 1/2 lb Italian sausage
  • 1 28 oz can Cento chef’s cut tomatoes
  • 1 8 oz can tomato sauce
  • 1 cup onion, chopped
  • 1 cup sweet red pepper, chopped
  • 1 cup water
  • 1/2 cup celery, chopped
  • 1/4 cup beef broth
  • 1 tbsp chili powder
  • 1 tbsp Italian seasoning
  • 1 tsp sugar
  • 1 tsp garlic, minced
  • 1/2 tsp salt
  • 1 16 oz can kidney beans, rinsed and drained
  • 1 cup fresh mushrooms, sliced
  • 1 cup zucchini, diced
  • 3 tbsp fresh parsley, minced
  • Shredded mozzarella cheese, optional


  1. Heat a large frying pan to medium, add ground chuck and sausage and brown.
  2. Add the tomatoes, tomato sauce, water, beef broth, Italian seasoning, sugar, salt, chili powder, garlic, onion, and red pepper into a 3-quart slow cooker and set on low.
  3. Drain the mixture of beef and sausage, and add to the slow cooker. Cover and cook for 6 hours.
  4. Add 1 tbsp olive oil to the pot and sauté 1 lb of the beef for 6 minutes, browning on all sides. Remove and set beef aside, and repeat with the other lb, and set aside.
  5. Uncover and check to make sure vegetables are tender. When desired tenderness is reached, add the kidney beans, sliced mushrooms, diced zucchini and parsley.
  6. Cover again and increase heat to high, cooking for 30 minutes or until mushrooms and zucchini are tender.
  7. Sprinkle mozzarella on top if desired.

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