Philly Cheesesteak Chili

Rastelli’s

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.

Philly Cheesesteak Chili

Ingredients

  • 2 lb Ground Beef

  • 3 tbsp Chili Powder

  • 3 - 15oz cans of Kidney Beans

  • 1 medium Onion, diced

  • 3 - 15oz cans of Diced Tomatoes

  • 1 tsp Black Pepper

  • 1 Green Bell Pepper, diced

  • ½ tsp Crushed Red Pepper

  • ½ tsp Salt

  • 1 cup Shredded Provolone Cheese

  • Long Hot Peppers, for garnish

Directions

  1. Dice the onion and pepper.

  2. In a heavy stock pot brown ground beef with onions and peppers. When browned add chili powder, red pepper flakes, salt and pepper.


  3. Add tomatoes and kidney beans.

  4. Bring to a boil, reduce heat and simmer for 30 min.

  5. Stir in half of the provolone; garnish individual servings with remaining cheese.
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