Italian Red Chili

I don't know how or when I first started thinking about this one, but it's quickly become my go-to recipe for red (meat & tomato-based) chili. The basics are the same: beans, tomato, meat; then I load it up with Italian-type ingredients and seasonings. The result is something like a supreme pizza in a bowl. Warning: this makes a lot, but it freezes well, and like most stews and chilis, is even better the next day. 

Ingredients: 

• 1 lb hot Italian sausage
• 1 lb mild or sweet Italian sausage
• 1 medium onion, diced
• 1 medium red or yellow bell pepper, diced (optional)
• 1 medium zucchini, diced (optional)
• 8 oz mushrooms, diced (any kind, I like crimini when I can find them. Optional)
• 3 cloves garlic, minced
• 4-8 oz pepperoni, sliced, diced, however you want it (1-2 cups)
• 2 28-oz cans of tomato sauce
• 1 6-oz can of Italian tomato paste
• 2 tbsp Italian seasoning, or 1 tbsp each of dried oregano and dried basil and 1 tsp of dried rosemary
• 1 cup shredded Parmesan, Asiago, Reggiano, or Italian cheese blend
• 4 15-16 oz canned beans, any kind you want - I usually use red & pink for this
• 1 lb small pasta (orzo, ditalini, small shells, elbow), cooked according to package directions and drained

Garnishes: 

• Finely diced onion
• Fresh basil, torn or chiffonaded
• Collabrian chilis, chili sauce, or chili paste
• Italian or other hot sauce (I like Firelli for this)
• Shredded mozzarella or Parmesan

Directions: 

1. Heat large skillet over medium-high heat. Add 1 tbsp olive oil. Working in batches, saute the Italian sausage. Drain and rinse and set aside. 
2. Add another tbsp oil to the pan and reduce heat to medium. Add the onion and bell pepper, if using, to the pan and cook for 2 minutes. If using all the vegetables, you may need to cook in 2 batches. Add the zucchini and mushrooms and cook for another 3-4 minutes. Add the garlic and cook for 1 more minute until the zucchini and mushrooms are tender, the onion is slightly translucent, and the garlic is very fragrant. 
3. Into a large pot over medium heat, combine the sausage, the vegetables, and all remaining ingredients except the pasta. Stir well to combine. Heat to a simmer, then turn the heat down to low and let simmer for 30 minutes. If it appears to be drying out or losing too much liquid, add another 8-16 oz can of tomato sauce or 1 cup of water. 
4. Serve over pasta in bowls and garnish with any/all of the garnishes listed. 

Spanish-ish Rice

Making my Spanish Rice tonight, but seriously unprepared to do so. I have no onions and no Cheddar cheese in the house, both of which are key ingredients. But I also don't want to go to the store today. 

So...instead of an onion and a green pepper, I'm using two green peppers. And it will be particularly noticeable since that's the amount for the full batch - but it's only going into "my half" of the pan because reasos. And instead of Cheddar, I'll be trying it with Monterey Jack. 

I'm sure it will be tasty, but will it taste like Spanish Rice?