Italian sausage and cannellini bean chili

If bolognese and chili had a love child

Scroll to the bottom of this post for a printer-friendly PDF of the recipe only.

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Have you ever simmered a big pot of bolognese on the stove for hours, taken a taste, and thought I kind of just want to eat this as is? No pasta, just a bowl and a spoon and maybe a sprinkle of cheese. You steal another taste, then another, but eventually add the pasta because you’ve already cooked it and it is pasta night, after all.

But the thought remains: meat sauce on its own, eaten like a soup. It seems wrong – kind of naughty and decadent and most definitely un-Italian – but also so, so right.

That feeling is what inspired today’s recipe. It’s bolognese meets chili, and it’s rich, hearty, and insanely delicious.

Tell me more

This chili combines Italian elements with the typical meat, beans, and spices trifecta of a classic American chili. There’s red wine, fennel seeds, and soffrito (aka mirepoix, aka onions, celery, and carrots), but also cumin, paprika, and brown sugar. I know it might sound like it shouldn’t work, but it really, really does.

Before you start

• Like any good meat sauce, this tastes better the longer it simmers. If you have extra time, let it go a little longer so the flavors can continue to develop.

• Like any good chili, toppings are half the fun! You can go either the typical chili route, the Italian route, or a combo of both. I did a dollop of sour cream labneh, shredded mozzarella, and chopped parsley. Ricotta and parmesan would be good here, as would Fritos or tortilla chips and avocado.

The recipe

Note: recipe videos are posted on my Instagram.

Italian Sausage and Cannellini Bean Chili

Serves: 4-6

Prep time: 10 minutes

Cook time: 45 minutes (15 minutes active)

Special tools:

• A large pot or Dutch oven