This unique take on chili is great for feeding a crowd and can easily be cooked in a slow cooker, over a campfire, or in your instant pot. Serve with Pepperoni twists or garlic biscuits for a pleasing meal. If you liked what you saw, or like what I do, say thanks by buying a product or feel free to buy me a cup of coffee! Servings 8 Prep Time 15 Cook Time 30

Ingredients

oil for sauteeing (about 2 tbsp) 1 c onion chopped fine (if you cannot do onion, you can sub in chopped chives) 1 large green pepper, diced (about 1 c) 2lb ground beef or meat free alternative*, browned 2 lb mild or hot italian sausage or meat free alternative* removed from casings, browned 8 oz pepperoni slices (omit if you are vegan) 4 cloves garlic (if you cannot do garlic you can use 3 tbsp garlic chives, chopped, or omit) 28 ounces crushed tomatoes 28 ounces diced tomatoes 1 Tbsp italian seasoning 1 tsp oregano 1 c water and more as necessary 3 c mozzarella cheese or df alternative* ADD INS: 16oz (about 3-4 c) any pizza toppings you desire (ham/pineapple, olives etc). If desired, reserve for serving individually Brand/Allergy Suggestions Meat: Beyond Meat (contains coconut) Cheese: Follow Your Heart, Violife, or So Delicious (most contain coconut)

Instructions

Please read instructions carefully before making. We have included instructions for campfire cooking, instant pot, stove top, and slow cooker CAMPFIRE COOKING Heat fire until coals turn white. Heat dutch oven over coals, adding oil and heating until the oil ripples and sizzles when a small piece of onion or pepper is put into it. Saute the onion/chives and pepper pieces in the oil until they soften, about 2 minutes. Add the garlic, if using, and saute for another minute. Add the meat/alternative and pepperoni (if using). If not cooked, saute until browned. Add the crushed tomatoes, diced tomatoes, italian seasoning, and oregano and stir well. Top with just enough water to cover the surface of the meat. Place the lid on the dutch oven and cover with hot coals. Allow to heat for 10 minutes - then gently check to ensure the chili is bubbling. If so set in a warm, low heat area of the fire and allow to simmer for at least an hour and up to 6 hours. Check about once per hour to make sure the chili isn't drying out or burning, topping off with water as necessary to keep the level of the liquid even. (this will vary by fire and pot). Remove from coals and stir in any desired mix ins. If preferred you can set the mix ins aside and allow people to choose their own toppings. Top bowls with generous amounts of cheese and serve. INSTANT POT This assumes you have a large instant pot - you may want to reduce the meat in this recipe by half if your pot is smaller. Heat instant pot on saute, adding oil and heating until the oil ripples and sizzles when a small piece of onion or pepper is put into it. Saute the onion/chives and pepper pieces in the oil until they soften, about 2 minutes. Add the garlic, if using, and saute for another minute. Add the meat/alternative and pepperoni (if using). If not cooked, saute until browned. Add the crushed tomatoes, diced tomatoes, italian seasoning, and oregano and stir well. Top with just enough water to cover the surface of the meat. Stir again. Turn off the instant pot and cover with the lid, locking and setting the toggle to the seal position. Use the manual setting (or soup setting) - set the timer to 10 minutes. When timer goes off, allow to come to normal pressure (using natural pressure release) before opening the lid. Remove the lid and stir in any desired mix ins. If preferred you can set the mix ins aside and allow people to choose their own toppings. Top bowls with generous amounts of cheese and serve. STOVE TOP In a large, heavy pot, heat the oil on medium high, heating until the oil ripples and sizzles when a small piece of onion or pepper is put into it. Saute the onion/chives and pepper pieces in the oil until they soften, about 2 minutes. Add the garlic, if using, and saute for another minute. Add the meat/alternative and pepperoni (if using). If not cooked, saute until browned. Add the crushed tomatoes, diced tomatoes, italian seasoning, and oregano and stir well. Top with just enough water to cover the surface of the meat. Stir again. Cook for about 30 minutes on medium heat, keeping at a bare simmer, with the lid on. Add water as desired to reach desired texture/thickness. Turn off heat, remove the lid and stir in any desired mix ins. If preferred you can set the mix ins aside and allow people to choose their own toppings. Top bowls with generous amounts of cheese and serve. SLOW COOKER In a saute pan, add oil and heating until the oil ripples and sizzles when a small piece of onion or pepper is put into it. Saute the onion/chives and pepper pieces in the oil until they soften, about 2 minutes. Add the garlic, if using, and saute for another minute. Place in slow cooker. In saute pan, brown the meat/alternative and pepperoni (if using). Place in slow cooker. Add the crushed tomatoes, diced tomatoes, italian seasoning, and oregano and stir well. Top with just enough water to cover the surface of the meat. Stir again. Cook on low for 8 hours or high for 4 hours. Remove the lid and stir in any desired mix ins. If preferred you can set the mix ins aside and allow people to choose their own toppings. Top bowls with generous amounts of cheese and serve.