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Marina’s Italian Chili

  • Author: Marina's Kitchen


When I get home from a long day on the road, I love making a recipe that is stick-to your-bones delicious. I add the red wine to give the chili more depth of flavor. Using homemade chicken stock also gives the chili a really good flavor.



  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 pound lean ground beef
  • 34 Circle B Ranch Sweet Italian sausages, casings removed
  • 1/2 cup of Red Wine
  • 1.5 jars of Marina’s Tomato Sauce
  • 23 cups of homemade chicken stock
  • 1 15-ounce can cannellini (white kidney beans), rinsed and drained
  • C chopped fresh basil, reserve ½ C for garnish
  • ¼ tsp dried crushed red pepper
  • 1 6-ounce bag baby spinach leaves
  • ⅓ cup grated Romano cheese


  1. Heat oil in heavy large pot over medium-high heat.
  2. Add onion and garlic and sauté 6 minutes.
  3. Add beef and sausage and sauté until brown, breaking up meats with back of a wooden spoon, about 5 minutes.
  4. Add the wine and cook until evaporated
  5. Add tomato sauce, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
  6. Simmer 15 minutes to blend flavors, stirring occasionally.
  7. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
  8. If you would like the spinach to remain uncooked, then add a layer of it to your serving bowls, then ladle the ragout over it.
  9. Mix in ⅓ cup cheese.
  10. Season with salt and pepper.
  11. Garnish with cheese and basil.


  • Serving Size: 12
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