Pizza Chili is what you eat when you love, love, LOVE pizza but can do without the crust. Its a hearty soup, a pizza in a bowl, and a versatile family favorite. Its one of those wow-why-didnt-I-think-of-that? recipes. And its simple. Everybody loves pizza chili, even busy moms!
Its also the perfect avenue for getting nutrient-dense organ meats past picky palates. The last time I ordered my grass-fed beef in bulk, I asked the processing facility to grind the organ meats for me so that I could sneak them into our ground beef dishes on the off chance that their flavor wouldnt be noticeable. Good news! It works particularly in really flavorful dishes like Pizza Chili.
- 1 lb ground beef (from grass-fed cows, )
- 1/2 lb ground heart (from grass-fed cows, )
- 1/2 lb ground liver (from grass-fed cows, )
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 small jar of sliced black olives
- 1 package of pepperoni, sliced diced (from grass-fed cows, optional)
- 1 quart of marinara sauce
- 1 quart of water
- sea salt, basil, red pepper flakes (to taste, )
- mozzarella cheese (optional)
2) Stir in olives, optional pepperoni, marinara sauce, and water. Bring to a boil. Add salt, basil, and red pepper flakes to taste. Allow flavors to mingle over medium heat for 5-10 minutes.
3) Reduce heat and serve in bowls, topped with optional mozzarella cheese.
Dont like pepperoni? Dont add it. LOVE those anchovies? Dump them in! The beauty of this recipe is that you can add any of your favorite pizza toppings to the mix: mushrooms, banana peppers, spinach. It all works. Pineapple? Ham? You bet. Just stir in whatever pizza toppings excite you or your family members, and presto! Its Pizza Chili.
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