Chiliville Chili
Chiliville Chili
Steaming, succulent and savory. A robust and hearty classic that never goes out of style!
Ingredients
-
1
package
(16 ounces) JOHNSONVILLE® All Natural Fresh Italian Mild, Sweet or Hot Ground Sausage or 1 package (16 ounces) JOHNSONVILLE® Chorizo Ground Sausage
-
1
pound
ground beef
-
1
medium
onion, chopped
-
3
celery ribs, chopped
-
3
cloves garlic, minced
-
3
cans
(14.5 ounces each) diced tomatoes with green peppers and onions
-
2
cans
(16 ounces each) kidney beans, rinsed and drained
-
1
can
(14.5 ounces) beef broth
-
1
can
(6 ounces) tomato paste
-
2
tablespoons
brown sugar
-
2
tablespoons
chili powder
-
1
tablespoon
Worcestershire sauce
-
2
teaspoons
ground cumin
-
1/2
teaspoon
crushed red pepper flakes
-
Optional toppings: shredded Cheddar cheese and chopped green onions
REVIEWS
Directions
In a large saucepan, cook and crumble sausage and beef over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired.
Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender.
Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Sprinkle with cheese.
Multi-Cooker Preparation: In the Multi-Cooker, cook and crumble the sausage in oil on sauté setting, add onions and peppers, cooking until sausage is browned and vegetables are tender; about 10 minutes. Add the broth, tomatoes, salt, chilies and lime juice. Secure lid on pot and close pressure-release valve. Select manual high pressure setting for 2 minutes; use quick pressure release to depressurize.
Multi-Cooker Directions
In the Multi-Cooker, cook and crumble the sausage in oil on sauté setting, add onions and peppers, cooking until sausage is browned and vegetables are tender; about 10 minutes.
Add the broth, tomatoes, salt, chilies and lime juice.
Secure lid on pot and close pressure-release valve.
Select manual high pressure setting for 2 minutes; use quick pressure release to depressurize.
Add beans, cover and let stand 3-4 minutes.
Serve with cheese and chopped green onions, if desired.
