B.J. Thompson of St Augustine, Fla., was looking for a recipe she had lost for Italian chili that was made with sausage and pepperoni in place of ground beef. Rosemary Grantly of Knoxville, Tenn., sent in a chili recipe that she thinks may be close to what Thompson is in search of. She says that it is easy to make and a nice departure from the traditional-style chili. She also says that practically every time she makes this chili for others, she is asked for the recipe. I tested her recipe using a jar of spicy tomato and basil sauce which, with the addition of the spices, gave the chili a nice kick. As with traditional chili, sour cream and grated cheese are ideal garnishes.
Lisl Christie of Santa Rosa, Calif., is looking for a carrot cake recipe that used to be on the back of the C&H brown sugar package.
Sandra Fedder of Arcata, Calif., would like to have a recipe for a sweet potato casserole with pecan crust like the one served at Ruth's Chris Steak House restaurants.
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published.
Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.
Makes: 12 cups
pound bulk Italian sausage
tablespoons olive oil
cups onion, diced
pound pepperoni stick, cubed
tablespoon garlic, minced
14.5-ounce can diced tomatoes
26-ounce jar tomato sauce
cup chicken broth
15-ounce can cannellini beans, drained and rinsed
15-ounce can red kidney beans, drained and rinsed
tablespoon dried Italian seasoning
tablespoons chili powder, or more to taste
red-pepper flakes, to taste
salt, to taste
Saute sausage in oil in a large pot or Dutch oven over medium-high heat. When brown, drain off fat and add onions, pepperoni and garlic; cook 5 minutes. Add tomatoes, tomato sauce and broth, bring to a simmer and cook uncovered for 20 minutes. Stir in beans and seasoning and simmer until heated through.
Per serving: 277 calories, 16 grams fat, 5 grams saturated fat, 31 milligrams cholesterol, 19 grams carbohydrates, 14 grams protein, 1187 milligrams sodium, 5 grams fiber
Nutritional analyses for recipes in the Taste section were conducted by registered dietitian Jodie Shields unless otherwise noted.