MVP Chili
MVP Chili
While chili snobs will argue over what true chili really is, enjoy this amazing recipe that brings together many well-loved (if hotly debated) chili ingredients. The Johnsonville® Ground Sausage gives the dish an extra boost of flavors and heat that will make all chili fans want more.
Ingredients
-
2
packages
(19 ounces) JOHNSONVILLE® Original Taco Seasoned Ground Sausage or JOHNSONVILLE® Chorizo Ground Sausage
-
1
large
onion, diced
-
3
cloves garlic, minced
-
2
tablespoons
chili powder
-
1/4
teaspoon
cumin
-
1
can
(15.5 ounces) black beans
-
1
can
(15.5 ounces) red kidney beans
-
1
cups
bag (10 ounces) frozen corn
-
1
can
(28 ounces) crushed tomatoes
-
2
tablespoons
tomato paste
-
1
bottle
(12 ounces) dark beer, light beer or beef stock
-
Salt and pepper, to taste
REVIEWS
Directions
In a large pot, cook and crumble sausage over medium heat until sausage is browned at the internal temperature is 160°F; about 10 minutes. Drain if desired.
Add the onions, garlic, chili powder and cumin; cook and stir until onions are tender; about 5 minutes.
Add beer and allow it to simmer for an additional 5 minutes, scraping up any brown bits from the bottom of the pan.
Stir in tomatoes and tomato paste and simmer, uncovered for an additional 10-15 minutes on medium-low heat, stirring occasionally.
Taste; adjust seasonings with salt and pepper.
Add beans and corn; stir to combine.
Simmer the chili until heated through; 7-10 minutes.
Multi-Cooker Preparation: In the Multi-Cooker, cook and crumble sausage on sauté setting, add onion and garlic, cooking until sausage is browned and internal temperature is 160°; about 10 minutes. Stir in the chili powder, cumin, corn, tomatoes, tomato paste and beer. Secure lid on pot and close pressure-release valve. Select manual high pressure setting for 2 minutes, use quick release to depressurize. Add beans; let stand 2 minutes.
Multi-Cooker Directions
In the Multi-Cooker, cook and crumble sausage on sauté setting, add onion and garlic, cooking until sausage is browned and internal temperature is 160°; about 10 minutes.
Stir in the chili powder, cumin, corn, tomatoes, tomato paste and beer.
Secure lid on pot and close pressure-release valve.
Select manual high pressure setting for 2 minutes, use quick release to depressurize.
Add beans; let stand 2 minutes.
