Chicago Style Deep Dish Pizza Chili
This one's a crowd pleaser – who doesn’t like pizza? Of course everyone likes their pizza a certain way,
so feel free to improvise.  If you don’t care for olives or pepperoni, leave them out. We use turkey
pepperoni which cuts down the fat a little bit and tastes every bit as good. You could also use turkey
Italian sausage.

Level of Difficulty: Easy

Serves 8.

Lineup:
1.25 lb. ground round
1.5 lb. bulk Italian sausage (hot or mild)
3 tablespoons olive oil
1 tablespoon fennel seed
1 teaspoon dried oregano
1 large onion, diced
2 green peppers, diced
1/2 lb. white button mushrooms, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes (Italian-style if available)
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
1 (6 oz.) package pepperoni, chopped
1 (4 oz.) can ripe, black olives, drained and sliced
2 cups shredded mozzarella cheese


Playbook:
In a large stockpot over medium high heat, brown the ground beef and Italian sausage.  Drain the
meats in a colander.  While the meats are draining, heat the olive oil in the stockpot over medium-high
heat.  Add the fennel seed and oregano and stir for 1 minute.  Add the onion, peppers, and
mushrooms.  Saute for 8-10 minutes or until vegetables are softened.  Add the drained meats, garlic,
diced tomatoes, crushed tomatoes, chicken broth, chili powder, red pepper flakes, salt and pepper.  Stir
well and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add the
pepperoni and black olives and heat through, mixing well.

Pour chili into oven proof bowls.  Top with mozzarella cheese and bake for 15-20 minutes at 350
degrees or until cheese is bubbly.  

Serve chili in big bowls with breadsticks.

Special Teams:
Thick, chewy breadsticks
Beer