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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust—I just put the pizza in a bowl instead! —Marilouise Wyatt Cowen, West Virginia Ingredients:
1 pound ground beef |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pizza sauce |
1 can (14-1/2 ounces) italian stewed tomatoes |
1 can (8 ounces) tomato sauce |
1-1/2 cups water |
1 package (3-1/2 ounces) sliced pepperoni |
1/2 cup chopped green pepper |
1 teaspoon pizza seasoning or italian seasoning |
1 teaspoon salt |
shredded part-skim mozzarella cheese, optional |
Directions:
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Yield: 8 servings.
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