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Olive Garden Chili Recipe Ingredients
For the soup
1 tbsp extra virgin olive oil
1.5 lbs lean ground beef
1 cup celery, sliced into ⅛-inch pieces
1 cup yellow onion, finely chopped
1 cup matchstick carrots
1 tbsp minced garlic
2 cans petite diced tomatoes (14.5 oz each), with juice
1 can tomato sauce (15 oz)
2 cups tomato juice or V8
⅓ tsp dried oregano
⅓ tsp dried basil
1 tbsp Good Seasons Italian dressing mix
½ tbsp cracked black pepper, plus more to taste
1 tbsp kosher salt, plus more to taste
1 can Great Northern beans (15 oz), drained & rinsed
1 can dark red kidney beans (15 oz), drained & rinsed
For the pasta
1 lb Barilla ditalini pasta
2 tbsp salt (for pasta water)
Kitchen utensils
Large stockpot (8–10 qt) or Dutch oven
Separate large pot for pasta
Slotted spoon
Wooden spoon or spatula
Colander for draining pasta
Ladle for serving
Sharp knife and cutting board
Measuring cups and spoons