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Full Online Book HomeLearning KitchenItalian - Italian Style Chili
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Italian - Italian Style Chili Post by :Nick_Galante Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2417

Click below to download : Italian - Italian Style Chili (Format : PDF)

Italian - Italian Style Chili

1 pound bulk Italian Sausage
1 pound lean ground beef
2 tablespoons olive oil or oil
2 cups sliced onions
2 cups sliced red bell peppers
2 cups sliced green bell peppers
5 garlic cloves, finely chopped
2 cups shredded green cabbage
2 (15.5 ounce) cans light or dark red kidney beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes with green chiles, undrained
2 tablespoons chopped fresh parsley
2 teaspoons dry oregano
1 teaspoon salt
1 teaspoon dry basil
1 bay leaf
4 ounces (1 cup) shredded mozzarella cheese

In 12 inch skillet, brown sausage and ground beef; drain on paper towels.

Heat olive oil in 5 quart Dutch oven or stockpot over medium high heat. Add onions and bell peppers; cook and stir 8 minutes or until onions are tender. Add garlic; cook 2 minutes. Add browned meat, shredded cabbage, 1 can of the beans, tomatoes and the tomatoes with chiles.

Mash remaining can of beans and stir into chili. Add parsley, oregano, salt, basil and bay leaf. Bring to a boil. Reduce heat to medium low and cook uncovered for 45 minutes to blend flavors, stirring occasionally.

Remove bay leaf. Top each serving with shredded cheese. Makes 9 (1 1/4 cup) servings.

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Filling: 1 large onion, chopped 2 Tbsp. olive oil 1 (8 oz.) tomato sauce 1 Tbsp. parsley 1/3 cup Italian grated cheese 1/2 to 1 cup bread crumbs 1 lb. pork cutlets, sliced thin or veal cutlets, chicken cutlets or beef eye round, cut in 1/8 inch slices Preheat oven to 350 degrees F.Pound meat slices thin with meat mallet. Saute onion in olive oil 5 minutes; add tomato sauce, parsley and saute 3 minutes. Remove from flame and add cheese and enough bread crumbs to make filling moist but firm. Spread 1 to 2 tablespoons filling over each slice of

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1 lb. boneless, skinless chicken breasts, cut in pieces 1 lb. shrimp, cleaned 1 cube margarine or butter 1/2 tsp. salt 1/4 tsp. cayenne pepper 1/4 tsp. black pepper 1 tsp. oregano 1 bay leaf, crumbled 3 cloves garlic, minced 1 large onion, chopped 1 large green bell pepper, chopped 1 rib celery, sliced 2 tsp. Worcestershire sauce 2 tsp. lemon juice 1 tomato, cut in wedges Cut chicken and shrimp into bite-sized pieces. Combine salt, cayenne pepper, black pepper, oregano, and bay leaf. In separate bowls, sprinkle half over chicken and half over shrimp pieces, and mix each