Occasionally, a restaurant owner needs only to look to family for great dishes their customers are sure to enjoy.

At least it happened that way for Mindy Muller of Fairfield, when she decided to add soup to the menu of Papa Luigi’s in Hamilton.

“Our family had a chili cook off about the time I was looking for an Italian style soup for the restaurant, and (my sister) Shelley (Hoover) won that contest hands down,” Muller said.

Hoover said she created the Italian-style chili because she wanted something spicy that was a bit different from the chili she had eaten in other restaurants. Though she came up with the basic recipe several years ago, she continued to tweak it to suit the tastes of her friends and family.

“I created it because I like Italian-style chili and my friends liked it and always asked me to make it because it had heat,” she said.

Hoover, who manages Papa Luigi’s for her sister said customers often call ahead to see if she has made the chili, often citing that as the main reason for their visit. She said the chili is only on the Papa Luigi’s menu through March, and while she would not share her list of secret spices, she did offer the basic recipe for those who want to make an Italian-style chili at home.

Shelley Hoover’s Italian-Style Chili

1 lb. ground beef

1 -12 oz. can kidney beans

1 - 12 oz. can pinto beans

1 - 12 oz. can of black beans

1 - 8 oz. can of Shoe peg corn

1 - 12 oz. can of stewed tomatoes

1 - 8 oz. can of Rotell tomatoes

Spices to taste

Place all ingredients in a stockpot over low heat. Do not drain any of the ingredients before using. Cook through, and let simmer until time to serve. Hoover suggests eating the chili with a bread stick or baguette. Serves 6-8.