This Pizza Chili is thick, hearty, loaded with Italian sausage, pepperoni, melty mozzarella, and bold tomato flavor. Perfect for game day, chilly nights, or when you can’t decide between making pizza or making chili, so.... you make BOTH. My 18 year old at first refused to try it because he dosen't like chili. It was that first bite that got him hooked!
Why you will love this recipe:
- Tastes like a loaded supreme pizza in chili form
- Thick, rich, and cozy
- Kid-friendly and crowd-pleasing
- Freezer-friendly and great for meal prep
Ingredients:
Jump to:
⭐ Key Ingredients to Spotlight
Italian Sausage: Brings bold, meaty, flavor just like pizzeria-style pizza.
Pepperoni: That famous pizza flavor in every bite.
Crushed Tomatoes & Fire-Roasted Tomatoes: Creates deep, slow-simmered chili richness with subtle smoky hints.
Mozzarella & Parmesan: The melty, stretchy, salty cheese combo that makes this taste like actual pizza.
Italian Seasoning & Garlic: The secret to that unmistakable “pizza place taste."
See recipe card for quantities.
Instructions:
- Brown sausage and beef in a large pot. Drain excess grease.
- Add onion and bell pepper; cook until softened.
- Stir in garlic and cook until fragrant.
4. Add tomatoes, broth, tomato paste, and seasonings.
5. Simmer uncovered 30–40 minutes.
6. Stir in pepperoni and mushrooms during the last 10 minutes.
7. Remove from heat and stir in cheeses until melted.
8. Serve with extra mozzarella and fresh basil.
Substitutions/Variations:
- Meat Lovers: Add cooked bacon, ham, and spicy salami.
- Veggie Supreme: Load it with olives, zucchini, roasted red peppers, and spinach.
- White Pizza Chili: Swap tomatoes for Alfredo sauce, use chicken, and add spinach and mushrooms.
- Deep Dish Chili: Stir in cooked rotini or small shells before serving.
- Keto-Friendly: Skip the red pepper flakes, add extra cheese and meats.
Tips and Tricks:
Use a mix of sausage and beef for the best texture and flavor balance.
Let it simmer uncovered so it thickens into that “deep-dish” consistency.
Add the cheese off the heat so it melts smoothly instead of clumping.
Storage and Make Ahead Tips:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently. When reheating, if the chili is too thick, splash in some beef broth.
Make Ahead: Flavors get even better the next day. It's perfect for parties and game day!
FAQ'S:
Can I make Pizza Chili in a slow cooker?
Absolutely! Brown the meats and veggies first, then add everything except the cheese to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in the cheeses just before serving for the best melty texture.
Can I make this ahead of time?
Yes! Pizza Chili actually tastes even better the next day as the flavors deepen. Make it up to 2 days ahead, refrigerate, and reheat gently on the stove or in the slow cooker.
How do I keep the cheese from getting grainy?
Always stir the cheese in after removing the chili from the heat. High heat can cause cheese to separate, so letting it melt gently keeps it creamy and smooth.
Can I freeze Pizza Chili?
Yes, but for best texture, freeze the chili without the cheese mixed in. Add fresh cheese when reheating for the creamiest results.
What are the best toppings for Pizza Chili?
Extra mozzarella, pepperoni, fresh basil, olives, banana peppers, Parmesan, and even a drizzle of garlic butter or hot honey are all amazing.
Can I make this spicier or milder?
Totally customizable. Use hot Italian sausage, spicy pepperoni, and extra red pepper flakes for heat. For mild, use sweet sausage and skip the pepper flakes.
What should I serve with Pizza Chili?
Garlic bread, cheesy breadsticks, garlic knots, toasted hoagie rolls, or even pizza crust dippers go perfectly with this recipe.
Can I add beans?
You can! While this recipe is more “pizza-style” than traditional chili, adding white beans or kidney beans will make it even heartier.
Is this kid-friendly?
Yes! Skip the crushed red pepper and use mild sausage. Kids love the cheesy pizza flavor in chili form.
For more recipes like this:
Pizza Chili
Equipment
- Large Dutch Oven or Heavy-Bottom Pot Perfect for browning the meats and simmering the chili evenly without scorching.
- Wooden Spoon or Silicone Spatula Great for breaking up the sausage and beef and scraping all that flavorful goodness from the bottom.
- chef's knife For chopping onions, peppers, and any pizza-style toppings.
- cheese grater Freshly grated mozzarella and Parmesan melt smoother than pre-shredded.
Ingredients
- 1 lb lb Italian sausage
- 1 lb lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 15 oz fire-roasted diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar
- Salt & pepper to taste
- 1 cup sliced mini pepperoni
- 1 cup mushrooms (optional)
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
Instructions
- Brown sausage and beef in a large pot. Drain excess grease.
- Add onion and bell pepper; cook until softened.
- Stir in garlic and cook until fragrant.
- Add tomatoes, broth, tomato paste, and seasonings.
- Simmer uncovered 30–40 minutes.
- Stir in pepperoni and mushrooms during the last 10 minutes.
- Remove from heat and stir in cheeses until melted.
- Serve with extra mozzarella and fresh basil.
Notes
-
Let it rest before serving.
After turning off the heat, let the chili sit for 10–15 minutes. It thickens up beautifully and the flavors settle into that deep, “pizzeria sauce” vibe. -
Bloom your spices.
Stir the Italian seasoning and red pepper flakes into the meat for about 30 seconds before adding the tomatoes. This wakes up the flavors in a big way. -
Control the thickness easily.
Too thick? Add a splash of warm broth. Too thin? Simmer uncovered a little longer — or stir in a tablespoon of tomato paste. -
Add a splash of balsamic vinegar at the end.
Just ½ teaspoon brightens the tomato base and makes everything taste more balanced. -
Turn leftovers into something new.
Spoon it over baked potatoes, use it as a sloppy joe filling, stuff it into bell peppers, or layer it into a baked pasta dish.
