Italian chili

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Italian chili

Italian chili

Bolognese is usually considered a complicated pasta sauce, but when you boil it down—pun intended—it’s actually just a mirepoix (a fancy way of saying diced carrots, celery and onions), cream, red wine and meat loaf mix. I love bolognese so much, I eat the sauce on its own a lot of times. And it finally occurred to me—it’s basically Italian chili! So I added a few chili ingredients and even some Italian beans and now it’s a heartier and more stand-alone version of my personal favorite. Wanna serve it over pasta? Do your thing, big guy! Note that most grocery stores sell meat loaf mix, which is a huge help for recipes like this.
Ingredients

– MAKES 2 LARGE SERVINGS.
– 2 tbsp (30 ml) olive oil.
– ½ cup (70 g) diced carrots.
– ½ cup (76 g) diced white onion.
– ½ cup (70 g) diced celery.
– 1 lb (455 g) meat loaf mix (veal, pork, beef).
– 4 vine-ripe tomatoes, diced.
– 2 tbsp (30 ml) red wine.
– 2 tbsp (30 ml) cream.
– 1 chile pepper, diced.
– ½ cup (128 g) canned black beans.
– ½ cup (128 g) canned cannellini beans.
– 1 tsp (4 g) sugar.
– 1 tsp (3 g) granulated garlic.
– 1 tbsp (8 g) chili powder.
– 1 tsp (5 g) salt.
– 1 tsp (2 g) black pepper.

Instructions

Step 1: Heat the olive oil in a large saucepan over medium-high heat. Add the carrots, onion and celery. Cook, moving the veggies around with a wooden spoon, until the onions are clear, about 4–5 minutes. Add the meat loaf mix and cook, breaking the meat apart with your wooden spoon as it begins to brown. Add the tomatoes to the pot, and turn the heat down to medium-low.
Step 2: Add the rest of the ingredients, stirring once to blend well. Cover and simmer for 30 to 40 minutes, stirring every 5 minutes or so to keep the bottom from burning.

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