Balboa Sausage and Pepper Chili
Philadelphia – the city of brotherly love, the Philly cheesesteak and of course, Rocky Balboa. Who
could forget his triumphant run up the Museum of Art steps? So befitting of the Italian Stallion, we
present a sausage and pepper chili worthy of a title. Make it mild with mild peppers and giardinara or
make it extra spicy by adding hot sausage instead of mild. Either way it’s a winner.

Level of Difficulty: Easy

Serves 8.

1 lb. ground round
2 1/2 lb. bulk sweet or mild Italian sausage
1 onion, diced
2 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 (16 oz.) jar hot or mild giardinara, drained
1 (28 oz.) can crushed tomatoes
½ cup dry white wine
2 cups hot water
1 tablespoon oregano

In a large stockpot over medium high heat, brown the ground round, Italian sausage and onion. Drain
well. Add garlic, green bell peppers, red bell peppers, giardinara, tomatoes, white wine, water and
oregano. Bring to a boil, reduce heat, cover and simmer, stirring occasionally for 30 minutes.

Special Teams:
Shredded mozzarella
Italian bread
Red wine