If the colorful leaves, sudden pile of down blankets on your bed, and pumpkin spice lattes haven’t tipped you off yet…it’s fall! You know what happens in fall? Football. You know what else is happening in fall? This hearty beef chili pizza. And let me tell you, they go together SO well.
The possibilities with this pizza are as endless as your imagination — if you love spicy, load up on the jalapenos. If you want to mix it up, throw some banana peppers on top. Sour cream, green onions, whatever you like on your chili applies.
For the chili:
1 tablespoon olive or vegetable oil
1/2 small-medium yellow onion, diced (about 1/2 cup)
2 cloves garlic, chopped
1 pound lean ground beef
1 teaspoon chili powder plus 1/2 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon ground oregano
1 teaspoon seasoning salt (I like Penzey’s 4S)
15 slices refrigerated jalapenos, chopped (or to taste)
28 ounce can whole peeled tomatoes, strained and roughly chopped/smashed
16 ounces dark red kidney beans, drained
6 ounces tomato paste
Black pepper to taste
For the pizza:
13.8 ounce Classic Pillsbury pizza crust (or your favorite pre-made crust or homemade dough)
8 ounces shredded cheddar cheese
For topping (optional):
Green onions, sliced
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and saute until soft and fragrant, about 3 minutes. Add beef, 1 teaspoon chili powder, cumin, and oregano and cook until browned, about 10 minutes. Strain off the grease.
2. Preheat your oven to 400 degrees.
3. Mix in the jalapenos, tomatoes, tomato paste, 1/2 teaspoon chili powder, seasoning salt, and kidney beans. Stir until combined and then cover, letting simmer on low heat for at least 30 minutes (stir occasionally). Remove the lid and let simmer for another 10 minutes to cook off some of the juice. Then, remove from heat and let sit while you prepare the crust.
4. Spray your pan with non-stick spray. Spread out your pizza dough to your desired thickness. Here you can follow your pizza dough directions — it may have you pre-bake the dough for 8 minutes and then add toppings, baking afterward for another 10 minutes. If you’d like a softer pizza, you can skip the pre-baking — it’s up to you! Either way you go, top your crust with chili, cheddar cheese, and banana peppers. Place in the middle rack of your oven and bake according to package directions — I baked mine between 15 and 18 minutes.
5. Remove from oven, slice, and top with your favorites! I loved the crunch from the Fritos, the bright flavor of green onion, and the cool creaminess of sour cream.
- I had about 1 cup of leftover chili — which my husband will gladly devour. You could also make a slightly bigger crust — mine was about 12 x 13.
- You could also use turkey instead of beef for the chili.
- You might be wondering why I used a can of whole tomatoes rather than diced. I heard once that “they” reserve better tomatoes for the cans of whole tomatoes, so I like to buy these and chop/smash them myself — I usually just use a kitchen scissors and cut them up right over the pan. If you’d rather use 28 ounces of diced tomatoes, go for it.
- If you have a favorite (thick) chili recipe, go ahead and use that instead of the one above.
- Or, if you just so happen to have leftover chili, use the rest up to make this pizza!
- Other topping ideas: chopped yellow onion, some more shredded cheddar, jalapenos, soda crackers…noodles!
- It would be fun to make some of these for a football party and have a chili pizza bar!
Happy fall! Happy football! Happy chili pizza!