Recipe by The Kitchen at Johnsonville Sausage
"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."
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2 (19 ounce) packages
Johnsonville® Hot or Mild Italian Sausage Links, casings removed
garlic cloves, minced
chili powder, or more to taste
beer or beef stock
1 (28 ounce) can
1 (16 ounce) can
red kidney beans, drained and rinsed
1 (15.25 ounce) can
black beans, drained and rinsed
1 1/2 cups
fresh or frozen whole kernel corn
Salt and pepper to taste
Great Recipe !!!
Made some modifications to "kick it up a notch". I added 6 oz. of tomato paste instead of 2 tablespoons, Added 3/4 cup of Worcestershire Sauce. In addition to the 2 tablespoons of chili power I added 1 envelop of Chili Seasoning. "Man -O - Man Was It Good". My family and Iloved it. I will be making MVP Chili from now on throughoutthe winter and as we watch our favorite sports teams !!!!!!!
Darrell A. Coleman
Chili Snob here > fail
Made a tomato based pasta sauce with italian sausage and only half of the family cared for it, so I decided to use the leftover sauce to make chili. I'm happy to have found this recipe, I just added the missing ingredients. I also used fresh tomatoes instead of canned and since I used mild johnsonville sausage I adjusted the seasonings so added a bit more chili and cumin as well.
It was great but i added Minced Meat
Had to change a little bit- added the packet of chili seasoning, went ahead and threw the whole can of tomato paste in, and other than that, added cayenne pepper to spruce it up a bit more. It's a decent quick chili!
What a great recipe-I used light beer since it's all I had on hand, and it was really good. No black beans for us, so omitted them, but the sausage really added a new and different taste to the usual chili we have. I also loved the addition of the corn.
I cooked this Chili tonight with a few changes. I added sugar, cinnamon, yellow curry, and ginger. Omitted black pepper and used sea salt. It was very delish. I also used turkey ground meat and one link of beef sausage.
I can only give this a 4 because while this is my basic go to chili recipe I do thinks a tiny bit different. I use 1 pkg hot and one pkg mild sausage, I saute 1 finely chopped carrot and 1 finely chopped stalk celery (figure I have to sneak in all the veggies I can), I used diced tomatoes, 1 can plain and 1 can with chilies, and always add a lot of fresh ground pepper. I bring to a boil and then reduce to a simmer and let it go for up to 2 hours. If i have time, make a day ahead, because always better the second day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 369
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