Thursday, February 24, 2011

Pizza Chili

I got this recipe fro the "Make it Fast, Cook it Slow" cookbook by Stephanie O'dea, so if you like it check out her other recipes in her books or website, A Year of Slowcooking.

1 lb ground beef (browned)
1 jar (500 ml) Pizza/Pasta sauce
1 can(14 oz) Diced or crushed tomatoes
1 can kidney beans (I drained and rinsed them)
Pepperoni-I used two links from the deli, but you could use more. I cut them length wise into 1/4 s and then chopped them into tiny pieces, mostly for the flavor. I used regular because of Lochlan, but you could use spicy if you like.
1 Bell Pepper (any colour), chopped
2 t Italian seasoning (or your own blend of Basil and Oregano
1 C water (optional)

Shredded Mozzarella for serving.

Combine first 7-8 ingredients (I used crushed tomatoes so I did not add the water, I think it would also depend how thick your pizza sauce is, so it’s your call). Cook in your slow cooker on low for 5-8 hours.

Serve in bowls and mix 1/4 of shredded cheese into each bowl.
So easy yet so tasty, plus lots of room for improvising.

Note: Another Pizza recipe that is a big hit in our house (and any house we take it to ) is the Pizza dip recipe from Eat Shrink and Be Merry, which is another staple cookbook in my kitchen.


Steve Finnell said...

you are invited to follow my blog

Kristen said...

looks delicious Anna.


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