MVP Chili

12 cups, serves 6-8

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 flavors and heat that will make all chili fans want more.

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Lunch, Dinner, Snacks & Apps, Soups & Stews, Mardi Gras, Thanksgiving, Christmas, Italian Sausage

Ingredients Directions Reviews Print Recipe

2 packages
(19 ounces) JOHNSONVILLE® Hot Italian Sausage Links, removed from casing* (use mild links for a less spicy chili)
*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.
1 large
onion, diced
3 cloves
garlic, minced
2 tablespoons
chili powder (use mild chili powder for less spicy chili)
1/4 teaspoon
cumin
1 can
(15.5 ounce) black beans
1 can
(15.5 ounce) red kidney beans
1-1/2 cups
corn (frozen or fresh off the cob)
1 can
(28 ounce) crushed tomatoes
2 tablespoons
tomato paste
1 bottle
(12 ounce) dark beer (OK to substitute w/light beer or 1 cup beef stock)
salt and pepper

Decase the sausage and sauté in a large pot; use a wooden spoon to crumble the sausage as it cooks.
Once the sausage is nicely browned, stir in the onion, garlic, chili powder and cumin and continue cooking until the onion softens about 5 minutes.
Add the beer and allow it to simmer for an additional 5 minutes scraping up any brown bits from the bottom of the pan.
Stir in the tomatoes, tomato paste and allow it to simmer, uncovered for an additional 10 to 15 minutes on med-low, stirring occasionally.
Taste and adjust seasonings with salt and pepper.
Finally stir in the beans and the corn.
Let this come to a simmer and it’s ready to serve!
(Can be prepared a day ahead.)