Pizza Chili is what you eat when you love, love, LOVE pizza but can do without the crust. It’s a hearty soup, a pizza in a bowl, and a versatile family favorite. It’s one of those wow-why-didn’t-I-think-of-that? recipes. And it’s simple. Everybody loves pizza chili, even busy moms!
It’s also the perfect avenue for getting nutrient-dense organ meats past picky palates. The last time I ordered my grass-fed beef in bulk, I asked the processing facility to grind the organ meats for me so that I could sneak them into our ground beef dishes on the off chance that their flavor wouldn’t be noticeable. Good news! It works — particularly in really flavorful dishes like Pizza Chili.
Pizza Chili Recipe
Pizza Chili: The Players
- 1 lb ground beef (from grass-fed cows, see resources)
- 1/2 lb ground heart (from grass-fed cows, see resources)
- 1/2 lb ground liver (from grass-fed cows, see resources)
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 small jar of sliced black olives
- 1 package of pepperoni, sliced & diced (from grass-fed cows, optional)
- 1 quart of marinara sauce
- 1 quart of beef broth (where to find grass-fed beef broth)
- sea salt, basil, red pepper flakes (to taste, see resources)
- mozzarella cheese (optional)
Pizza Chili: The How-To
1) In a large pot, cook bell peppers, garlic, and onions in a small amount of the fat of your choice until they begin to sweat. Add ground meats and cook until browned. (If you don’t have ground heart or liver, just substitute ground beef. Whatever you do, don’t add more liver if you don’t have enough heart! The flavor will become too noticeable and take over the happy pizza experience you’re creating.)
2) Stir in olives, optional pepperoni, marinara sauce, and water. Bring to a boil. Add salt, basil, and red pepper flakes to taste. Allow flavors to mingle over medium heat for 5-10 minutes.
3) Reduce heat and serve in bowls, topped with optional mozzarella cheese.
Pizza Chili: The Options
Don’t like pepperoni? Don’t add it. LOVE those anchovies? Dump them in! The beauty of this recipe is that you can add any of your favorite pizza toppings to the mix: mushrooms, banana peppers, spinach. It all works. Pineapple? Ham? You bet. Just stir in whatever pizza toppings excite you or your family members, and presto! It’s Pizza Chili.
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Suzanne L says
Oooh that looks delish!! Can’t wait to try this out – I’ve been looking to put some organ meats in my meals but wasn’t sure the best way to start. Thanks for the recipe!
Lance Robinson via Facebook says
HA! No need with this guy! I’ll eat liver right off of the plate. RRRRRROOOOOOWFFF!
Food Renegade via Facebook says
@Lance — Me too! But *some* people just can’t stomach it.
Lisa Rogers via Facebook says
LOL I love organ meats, even tongue. 🙂 mmmmmm I make a really incredible borscht with tongue. 😉
Katherine Kelley via Facebook says
The Nourishing Home via Facebook says
I admit it – I know they are highly beneficial, but I (and my fam) still get the willies over them, so a-hiding I will do! thanks for the inspiration and recipes! 🙂
Marcia Clodfelter Cross via Facebook says
Of course organ meat has lots of nutrients, but doesn’t it have a lot of mercury and pesticides too? I had mercury poisoning and had to have IV chelation for 1 1/2 years. They said heaving metals and pesticides accumulate in organs.
Jo at Jo's Health Corner says
This recipe sounds delicious!
I grew up eating a lot of organ meat in Sweden, we had some kind of organ meat at least once a week and I love it. However, my children and husband are not so fond of it but they would love this pizza chili recipe. Thanks for sharing.
I’m good with organ meat but my husband is one of *those* people! 🙂
I am truly honored that you let us share this on Chowstalker!!
Anytime. (So long as the recipe & photo are mine, that is! Many of the recipes on this site are from guest posters or have pics taken by others.)
Sue Peer via Facebook says
This sounds good! We raise & process our own meat so I am always trying to find ways to use every part of the animal(within reason) That creature gave it life to us so I don’t want to waste it. I make awsome stew from heart.
Yum! (to everything but the organs – sorry, just haven’t gotten that far yet :))
This reminds me of my “pizza soup.” Tomato soup is all it is, dolled up with basil, garlic, thyme, parmesan, mozzarella, and chopped meat…anything you’d put on a pizza! tada, pizza soup!
So much fun, isn’t it?
Food Renegade via Facebook says
@Marcia — That’s another reason why I recommend eating the organs of grass-fed/wild/pastured animals. Also, in the average person, the small amount of toxins in organ meats (or bones) are easily eliminated from the body without damage if they have a healthy balance of gut bacteria. Correcting mild gut dysbiosis can do wonders for the average person.
Kyle Curtis says
Great recipe. Any suggestions for a tomato-free household?
Sarah, The Healthy Home Economist says
I really love this recipe, Kristin. My family goes grain free on the weekends many times just to give our digestion a bit of a rest, and this is an excellent way to have pizza without the carb connection! Thanks for sharing such a creative recipe.
Thanks, Sarah! It’s recipes like this that make you realize that what you love most about the pasta isn’t the pasta, but the sauce. Because of that I’ve figured out how to turn most of our favorite sauces into soups, stews, & chilis just so that we can easily go grain-free when we want to.
It was soo yummy!! Thanks Kristen for making this!
Chris @ Invicta Watches says
That looks delicious, although I’m a little scared of the organ meats – didn’t really appreciate the doses of liver we had as kids. 🙂 I know it is so good for you though, I’m just a wuss at trying new things.
Do you grind your own liver? I can buy local, grass-fed liver but it’s just a whole piece. I would like to be able to disguise some in ground beef.
Mihaela Froehlich via Facebook says
Every time I go back home I ask my mother to make bean soup two days before I come. Third day bean soup is the best!
Tristan Spindler via Facebook says
Yum! Thank you.
Julie Stewart via Facebook says
I had forgotten I wanted to make this 🙂
Tracey Harris Ossenkop via Facebook says
Think I will give this a try!
Jennifer Arnold Voss via Facebook says
One of our family’s faves! I just linked this a post I’m writing on incorporating organ meats! Thanks for the reminder!
Holistic Kid via Facebook says
That’s funny, I just transformed meatloaf leftovers (with beef and chicken liver) into a similar grain-free concoction topped with cheese. I called it meatloaf surprise, but I like the sound of pizza chili much better. 🙂
Howard C. Gray via Facebook says
Basic tenant of gourmet cooking. Lets the flavors “infuse.”
Kelly Kindig via Facebook says
I want to try that! I love pizza flavors , is it good cold?
Dr Hobbs says
Excellent-looking recipe. We also make a masa pizza. I think this would be a great sauce for that also. (fyi -The link to viliage green for the organ meat works, but they don’t seem to have any meat for sale at this time.)
Your ingredient list calls for broth but your directions say water with the sauce. Did you use stock or just water?
I will need to find out where to get the grass fed beef in Maryland.
I was a little skeptical about how good this would actually be since it sounded like just a soupy version of marinara sauce. It was really good! The toppings (pepperoni and mozzarella on top of each bowl make for a great presentation) really made the soup, which would also be delicious with cheesy garlic bread. The only change I made was to leave out the liver; next time we will try it. I’ve made a few recipes from this blog lately and I haven’t come across a bad one yet!
Joy Jackson via Facebook says
I think where the recipe says to add “water” you meant “broth.” This is highly interesting. I think we’ll try it soon.