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Prep time 20 mins
Cook time 15 mins
Yield

6 to 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 flavor and heat that will make all chili fans want more.

Ingredients

  • 2 packages (19 ounces, each) Johnsonville® Hot or Mild Italian Sausage Links, casings removed
  • 1 large onion, diced
  • 3 cloves garlic, 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

How to Make It

  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. 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.