Meat Lovers Pizza Chili with Bacon and Sausage
Bold, hearty chili combining pizza flavors with classic meat toppings. Spicy Italian sausage, crispy bacon, and pepperoni create layers of savory depth, while pizza sauce and fire-roasted tomatoes provide tangy sweetness. Crushed red pepper flakes and chili powder add heat that builds throughout cooking. Perfect for casual dinners, game day gatherings, or feeding a crowd. This version strips traditional chili back to essentials while leaning fully into pizza-lover indulgence, finished with melted mozzarella and sour cream for richness.
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, diced
- 6 ounces raw spicy Italian sausagemild Italian sausage1:1meat
reduces heat
- 4 ounces diced pepperoni
- 3 cloves garlic, minced
- ½ cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes
- 14 ½ ounces fire-roasted diced tomatoes, canned
- 14 ounces pizza sauce, jarred
- 1 cup beef broth
- 15 ounces kidney beans, canned, drained and rinsed
- salt
- black pepper
- ½ cup fresh scallions, chopped
- ½ cup mozzarella cheese, shredded
- 4 tablespoons sour cream
- flatbread or pizza crust, toasted
Instructions
- 1
Heat oil in large pot over medium-high heat.
- 2
Add bacon and cook, stirring occasionally, until crisp, about 5 minutes.
- 3
Remove bacon to paper towel-lined plate to drain.
- 4
Add sausage to pot, break up clusters with spoon, cook until browned and cooked through, about 5 minutes.
- 5
Remove sausage to plate with bacon.
- 6
Add pepperoni, garlic, onion, and bell pepper to pot and stir.
- 7
Stir in cumin, chili powder, Italian seasoning, and red pepper flakes, saute 3 minutes.
- 8
Add tomatoes, pizza sauce, and beef broth, stir, and bring to simmer.
- 9
Reduce heat to medium-low and stir in beans, bacon, and sausage.
- 10
Cook 30 minutes, stirring occasionally, until vegetables are tender.
- 11
Season to taste with salt and pepper.
- 12
Divide chili among bowls and top with scallions, mozzarella, and sour cream.
- 13
Serve with toasted flatbread or pizza crust for dipping.
Tips
Render bacon fat first for deeper flavor base. Don't discard the oil after removing bacon, it seasons the entire pot.
Build heat gradually by adding red pepper flakes to the spice bloom stage rather than at the end, allowing flavors to meld throughout cooking.
Cook chili uncovered to allow liquid to reduce and flavors to concentrate; stir occasionally to prevent sticking.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months; thaw overnight in refrigerator before reheating.
Prepare through step 9 up to 2 days ahead. Refrigerate covered. Reheat gently over medium-low heat, stirring occasionally, before finishing with toppings.
Ladle into bowls. Top each serving with scallions, mozzarella, and dollop of sour cream. Serve toasted flatbread or pizza crust on the side for dipping.
Common Mistakes
Do not skip draining bacon grease to avoid greasy, heavy chili
Do not skip the spice bloom step to avoid flat, one-dimensional flavor
Do not cover the pot while simmering to avoid watery, thin consistency
Substitutions
Dairy-Free Swaps
General Alternatives
reduces heat
FAQ
Can I make this in a slow cooker?
Yes. Brown bacon, sausage, pepperoni, and vegetables on stovetop, then transfer to slow cooker with remaining ingredients. Cook on low 6-8 hours or high 3-4 hours. Add toppings just before serving.
What if I don't have pizza sauce?
Substitute marinara sauce or add another 14-ounce can of diced tomatoes plus 1-2 tablespoons tomato paste plus 1 teaspoon dried oregano to match pizza flavor profile.
How long does this keep and can I freeze it?
Keeps refrigerated 4 days in airtight container. Freezes well up to 3 months in freezer bags or containers. Thaw overnight in refrigerator, then reheat gently on stovetop over medium-low heat.