Go Back
–+ servings
Pepperoni Pizza Chili | Can't Stay Out of the Kitchen | best #chili ever! This one combines #TexMex with #Italian for one incredible chili. #soup #glutenfree #pepperoni #mozzarellacheese #crockpot

Pepperoni Pizza Chili

Teresa Ambra
Pepperoni Pizza Chili is marvelous! This fantastic chili recipe has an Italian flair with the taste of pepperoni pizza added to the mix! Pepperoni, Italian seasonings and mozzarella cheese add fantastic flavor to this wonderful Tex-Mex recipe. It's great with cornbread dunked in it! Terrific for tailgating parties as well as week-night or company dinners.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Dish, Soups, Stews and Chowders
Cuisine Italian/Tex-Mex
Servings 8
Calories 361 kcal

Equipment

  • 1 large crock pot
  • 1 sharp knife to cut vegetables
  • 1 hamburger chopper
  • 1 large skillet
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 2 lbs. 96% lean ground beef or ground sirloin
  • 1/2 large green bell pepper chopped
  • 1 large onion chopped
  • 1 tsp. garlic powder
  • 15 oz. jar pizza sauce
  • 8 oz. jar spaghetti sauce or tomato sauce
  • 15 oz. can ranch style beans undrained
  • 15 oz. can Italian stewed tomatoes undrained (see note below)
  • 1 1/2 tsp. Italian seasoning
  • 3 1/2 oz. sliced pepperoni
  • 1 tsp. chili powder or more to taste
  • 1 cup Mozzarella cheese to garnish each serving

Instructions
 

  • Sauté beef, bell peppers and onions in a skillet until meat is cooked through and veggies are tender.
  • Use a hamburger chopper to break the ground beef up into very small pieces.
  • Drain beef.
  • Place beef mixture and remaining ingredients (except mozzarella cheese) in a crockpot and cook over low heat about 6-8 hours or high 4-6 hours.
  • Check seasonings.
  • Add more chili powder or Italian seasoning if desired.
  • Ladle chili into bowls.
  • Sprinkle about 2 tablespoons mozzarella cheese over each individual serving.

Notes

NOTE: I used half green, half red and half orange bell peppers, because that’s what I had on hand.
 
NOTE: Because I could not find Italian stewed tomatoes, I added ¼ tsp. each of basil and oregano.
 
NOTE: the original recipe calls for one pound of ground beef. Because my husband likes his chili meaty I added an additional pound. Use one or two pounds of beef as you prefer.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 361kcalCarbohydrates: 21gProtein: 34gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 1260mgPotassium: 1105mgFiber: 5gSugar: 9gVitamin A: 782IUVitamin C: 20mgCalcium: 152mgIron: 6mg
Keyword chili, main dish, mozzarella cheese, pepperoni, pepperoni pizza, soup
Tried this recipe?Let us know how it was!