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If you like pizza, chili and meat, Rach has the dish for you! As she puts it, "This one is kind of a mind-blower." She combines sausage, ground beef, 'nduja (or pepperoni or hot sopressata) and beans in a thick chili-spiced tomato sauce and serves it in bowls topped with LOTS of shredded cheese and herbs with charred bread (or baked pizza dough!) on the side. YUM!  

For more easy and super-tasty spins on chili, check out this Crockpot White Chicken Chili and Instant Pot Buffalo Chicken Chili, which can also be turned into a dip! 


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 large cloves garlic, chopped
  • 1 each red chili, such as Fresno, and green chili, such as jalapeno, finely chopped
  • 3 to 4 ounces 'nduja, finely chopped pepperoni or hot sopressata
  • 1 pound ground beef, 80%
  • Salt and pepper
  • 1 rounded tablespoon chili powder (fat palmful)
  • 1 ½ teaspoons dried oregano (half palmful)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¾ pound (3 links) sweet Italian sausage with fennel, cut from casing
  • 2 cups beef brodo or stock
  • 2 cups passata or tomato sauce
  • One 15-ounce can red beans or borlotti beans
  • 2 cups mozzarella and/or provolone cheese, shredded
  • A few small leaves of basil for each bowl
  • A handful of chopped flat-leaf parsley
  • Charred ciabatta or baked-off pizza dough rubbed or brushed with garlic butter or garlic EVOO


Serves: 4


Heat oil in cast-iron pot or soup pot over medium-high heat.

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray

Add onions, garlic and chilies and stir to soften 2 minutes. Add the ‘nduja, pepperoni or sopressata and stir 1 minute. Add the beef and season with salt and pepper, chili powder, oregano, paprika and cumin. Add sausage and brown and crumble with mixture. Add brodo or stock, passata and beans, simmer 20 to 30 minutes and serve topped with cheese, basil and parsley and bread or pizza dough to dip.