Kidney Bean Chili Pizza

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Kidney Bean Chili Pizza! If you like the spiciness of chili and can’t resist a slice of gooey cheese pizza, prepare yourself for an endorphin rush like no other. Happiness is contagious and I guarantee you, chili pizza will put you in a good mood. Now let me be clear, the pizza itself is not “make you sweat hot”, which is why I listed the hot pepper rings and sriracha as garnishes to taste. To each his own. I probably overdo the spiciness compared to my husband. Just remember, if it’s too spicy, drink milk. It soothes the body much better than soda, beer, or water.

KIDNEY BEAN CHILI PIZZA

Ingredients:

1 pound lean ground beef

1 envelope original chili seasoning mix

14.5-ounce can diced tomatoes, with juice

15-ounce kidney beans, with juice

12-inch prepared pizza crust

1/4 cup red onions, sliced

2 cups mozzarella cheese, shredded

Hot pepper rings, for garnish

Sliced green olives, for garnish

Sriracha Sauce, to taste

Instructions:

Preheat oven to 400°. In a large skillet over medium-high heat, brown ground beef. Drain fat. Stir in chili seasoning mix, diced tomatoes, and kidney beans. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Place pizza crust on a baking sheet. Spoon chili evenly onto crust. Layer with sliced red onions. Cover all with shredded mozzarella cheese. Bake 15-20 minutes or until cheese is melted and crust is crispy. Top with hot pepper rings and green olives. Drizzle with sriracha sauce. Serve immediately.

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