Philly Cheesesteak Chili
Category
Soup
Experience the ultimate comfort food for chilly nights with this Philly-inspired chili recipe! Drawing from my roots, I've crafted a unique twist by replacing traditional cheeses with sharp provolone, adding a bold and rich flavor. The secret? Melting the provolone into the chili base, creating a creamy and indulgent texture that perfectly complements the hearty meatiness. Garnish with long hot peppers for an authentic Philly flair and an extra kick of spice. It's a satisfying bowl of goodness that brings the essence of a classic Philly cheesesteak to your table, perfect for warming both body and soul during the winter season.
Rastelli’s
Ingredients
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2 lb Ground Beef
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3 tbsp Chili Powder
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3 - 15oz cans of Kidney Beans
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1 medium Onion, diced
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3 - 15oz cans of Diced Tomatoes
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1 tsp Black Pepper
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1 Green Bell Pepper, diced
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½ tsp Crushed Red Pepper
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½ tsp Salt
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1 cup Shredded Provolone Cheese
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Long Hot Peppers, for garnish
Directions
Dice the onion and pepper.
In a heavy stock pot brown ground beef with onions and peppers. When browned add chili powder, red pepper flakes, salt and pepper.
Add tomatoes and kidney beans.
Bring to a boil, reduce heat and simmer for 30 min.
Stir in half of the provolone; garnish individual servings with remaining cheese.
Recipe Note
Chef Tip: A true Philly cheesesteak is made with ribeye meat. To truly take this recipe over the top, substitute diced ribeye meat for ground sirloin.