Chili D' Italia

One of 3 chili samples at recipe class. Also, to be used for Racial Equality Forum by Northside Planning Council in Madison, Wisconsin. Held at the WARNER Park Community a Recreation Center, JANUARY 9, 2015.

• Ready In: 3 hrs 45 mins
• Yields: 2 Gallons

Ingredients

• 1 1⁄2  . lbs meat italian  meatballs
• 1  lb Italian sausage
• 3  tablespoons olive oil
• 2 1⁄2 cups  roasted red peppers
• 2  cups  chopped onions
• 1 (16 ounce) can tomatoes, diced
• 3  cups  rossario's  spaghetti sauce
• 2  cups water
• 1⁄4 cup sugar
• 2  teaspoons dried sweet basil leaves
• 1  teaspoon dried oregano
• 2  teaspoons  cajun spices, # 452804
• 1  teaspoon garlic powder (Or the real stuff)
• 1  dash ground cloves
• 2 (16 ounce) cans garbanzo beans, drained
• 1  lb spaghetti

Directions

1. Brown meatballs and sausage in a dutch oven.
2. Drain and return to pan.
3. Add onion and saute until onion is clear, approximately 5 minutes.
4. Add remaining ingredients, except beans, and simmer 1-1/2 to 2 hours.
5. Cook spaghetti according to package instructions.
6. Serving: Place a small serving of spaghetti in bottom of large chili bowl, add heaping serving of chili on top. This then can be called Cinncinati chili or 2 way chile. Add a heaping spoonfull beans on top of chili and spaghetti. This then can be called 3 way chili. Cover with garnishes below and is called 4 way chili or "3 ways dressed". And of course chili bowl only is a good bowl of chili.
7. all gone!
8. Garnishes: parsley, peppercinis, capers, diced pepperoni, proscuitto, fresh garlic, fresh herbs, dice white onions, sour cream and mild cheddar cheese.