While chili snobs will argue over what true chili really is, you'll be enjoying this amazing recipe that brings together many well-loved (if hotly debated) chili ingredients. The Johnsonville Italian Sausage gives the dish an extra boost of flavor and heat that will make all chili fans want more.
- Level: Easy
- Total: 30 min
- Cook: 30 min
- Yield: 12 cups, 6-8 servings
Ingredients
2 packages (19 ounces, each) Johnsonville Hot or Mild Italian Sausage Links, casings removed
1 large onion, diced
3 garlic cloves, minced
1 to 2 tablespoons chili powder
1/4 teaspoon cumin
1 can (12 ounces) beer or 1-½ cups beef stock
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 can (16 ounces) red kidney beans, drained and rinsed
1 can (15.25 ounces) black beans, drained and rinsed
1 1/2 cups fresh or frozen whole kernel corn
Salt and pepper to taste
Accompaniments: chopped onion, grated cheese, sour cream, tortilla chips.
Directions
- 1. In a soup kettle or Dutch oven, cook sausage over medium heat until no longer pink and lightly browned.
- 2. Add onions and garlic; continue to cook and stir until tender.
- 3. Stir in beer and allow to simmer for 5 minutes.
- 4. Add tomatoes and tomato paste, cook uncovered for 8-10 minutes.
- 5. Stir in remaining ingredients and heat through.
- 6. Salt and pepper to taste.
- 7. Serve.
