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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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. Ingredients:
2 (19 ounce) packages johnsonville® hot or mild italian sausage links, casings removed |
1 large onion, diced |
3 garlic cloves, minced |
1 tablespoon chili powder, or more to taste |
1/4 teaspoon cumin |
12 ounces beer or beef stock |
1 (28 ounce) can crushed tomatoes |
2 tablespoons tomato paste |
1 (16 ounce) can red kidney beans, drained and rinsed |
1 (15.25 ounce) can black beans, drained and rinsed |
1 1/2 cups fresh or frozen whole kernel corn |
salt and pepper to taste |
Directions:
1. In a soup kettle or Dutch oven, cook sausage over medium heat until no longer pink and lightly browned. Add onions and garlic; continue to cook and stir until tender.
2. Stir in beer and allow to simmer for 5 minutes. Add tomatoes and tomato paste, cook uncovered for 8 to 10 minutes. Stir in remaining ingredients and heat through. Salt and pepper to taste. Serve.
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