Tuesday, December 2, 2014

{soups-salads-and-salad-dressings} MVP Chili

 

It's been so cold here the last two days, I'm thinking Chili, Chili, Chili!  This recipe was on a little tear off sheet at the grocery store.
MVP Chili
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.]
Total Time: 35 minutes
Prep: 20 minutes
Cook: 15 minutes
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 1-1/2 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
 
Directions
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.
Stir in beer and allow to simmer for 5 minutes.
Add tomatoes and tomato paste, cook uncovered for 8-10 minutes.
Stir in remaining ingredients and heat through.
Salt and pepper to taste.
Serve.
Sponsor recipe courtesy of Johnsonville®
 
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