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When the temperatures drop and the days grow shorter, there’s nothing quite like a warm, hearty meal to lift your spirits. Neapolitan Chili Delights is a comforting dish that beautifully marries the rich, savory flavors of Italian cuisine with the robust, satisfying elements of traditional chili. This unique fusion not only delivers a delightful culinary experience but also offers a sense of warmth and satisfaction that is especially cherished during the colder months.

Slow Cooker Neapolitan Chili

Warm up your winter evenings with Neapolitan Chili Delights, a hearty fusion that blends Italian flavors with traditional chili elements. This comforting dish features ground beef, Italian sausage, and a vibrant mix of fresh vegetables for a rich, satisfying experience. Versatile and easily adaptable, it’s great for everyone—from meat lovers to vegetarians. Perfect for family gatherings or cozy nights in, this unique recipe promises to please and nourish. Discover the warmth of Neapolitan cuisine today!
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Ingredients
  

1 lb ground beef

1 lb Italian sausage, casings removed

1 large onion, finely diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon red pepper flakes (adjust based on desired heat level)

Salt and freshly cracked black pepper, to taste

1 cup beef broth

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Brown the Meats: In a large skillet over medium heat, combine the ground beef and Italian sausage. Cook for about 5-7 minutes, or until the meats are browned and cooked through, breaking them into smaller pieces with your spatula. If there's excess fat, drain it off carefully.

    Sauté the Vegetables: In the same skillet (no need to wash it!), add the diced onion, minced garlic, and both diced bell peppers. Sauté for 3-4 minutes until the vegetables have softened and are fragrant, stirring occasionally to prevent sticking.

      Combine Ingredients: Transfer the browned meats and sautéed vegetables into a slow cooker. Add the crushed tomatoes, tomato sauce, kidney beans, and cannellini beans. Stir in the tomato paste, balsamic vinegar, dried oregano, dried basil, red pepper flakes, beef broth, and a generous pinch of salt and black pepper. Mix everything together until well combined.

        Slow Cook: Cover the slow cooker with its lid and set it to low heat for 6-8 hours or high heat for 3-4 hours. The chili is done when it's thickened and the flavors have melded beautifully.

          Final Adjustments: About 30 minutes before serving, taste the chili and adjust the seasoning as needed. If you like it spicier, feel free to add more red pepper flakes.

            Serve: Ladle the steaming hot chili into bowls. Garnish with a handful of fresh basil leaves and a generous sprinkle of grated Parmesan cheese. This chili pairs wonderfully with your favorite crusty bread or can be served over cooked pasta for a satisfying meal.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8