Italian Style Chili

Prepare Your Ingredients
Wash and dry your produce.
Preheat oven or toaster to 400 F.
Small dice ½ the green pepper (all if small).
Thinly slice the green onions, separating the white parts form the green.
Thinly slice the mushrooms.
Mince 4 garlic cloves.
Roughly chop the fresh herbs.

Cook the Meat
Heat 1 tsp olive oil in a medium pot over medium-high heat.
Cook the ground beef and pepperoni until beef crumbles and is no longer pink; 2-3 minutes.
Remove the beef and pepperoni from the pot, and place on a paper towel covered plate to drain the grease.
Leave remaining grease in the pot.

Make the Chili
In the same pot you cooked the meat, sauté the mushrooms, green pepper, and white parts of the green onions over medium-high heat for 2 minutes.
Add a little olive oil if the pan gets too dry.
Add ½ the garlic and saute 1 minute.
Stir in beef and pepperoni, tomato paste, diced tomatoes, chicken broth, fresh herbs, beans, and ¼ cup water.
Add in crushed red pepper to taste, and the pecorino romano cheese, mixing to combine.
Season with salt and pepper to taste, and bring to a boil.
Reduce heat, and simmer for 15 minutes, stirring occasionally.

Make the Garlic Bread
While the sauce simmers, cut the baguette in half.
Mix remaining garlic with some olive oil in a small bowl.
Brush each side of the bread with olive oil mixture, and a little salt and pepper.
Place the baguette halves cut side up in the oven and bake until golden brown; 5 - 7 minutes.

Plating
Serve the chili in your bowls, and top with the parmesan and remaining green onions. Enjoy!