Recipe by The Kitchen at Johnsonville Sausage
"Warm, hearty and full of great Johnsonville Italian Sausage, this is one chili that scores big points with the crowd. Make it the day before for easy serving and even more flavor!"
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1 (19.76 ounce) package
Johnsonville® Italian Sausage Links, any flavor
celery ribs, cut into 1/2-inch pieces
sweet red pepper, cut into 1-inch pieces
sweet yellow pepper, cut into 1-inch pieces
sweet green pepper, cut into 1-inch pieces
3 (14.5 ounce) cans
Italian recipe stewed tomatoes
1 (16 ounce) can
dark red kidney beans, rinsed and drained
1 (15 ounce) can
butter beans, rinsed and drained
1 (6 ounce) can
sliced black olives
chopped fresh basil
1 1/2 teaspoons
pepper, or to taste
Didn't have sherry so used Worcestershire sauce instead. Delicious!
I used Johnsonville's Italian Style Chicken Sausage with Cheese to help make this chili a bit healthier. The chili was a bit too tomato-y for our tastes and quite thick prepared as written. I ended up adding some broth to loosen it up. I did add the cream sherry as directed, but still found it needed a pinch of sugar to offset the acidity of the canned tomatoes. I kicked it up a notch with some chipotle chili powder which went very well with the cocoa. If I made this again, I most likely would cut back on the amount of tomato paste and definitely add the chili powder for flavor.
Like everyone else I used a little bit of Worcestershire sauce instead of sherry. My roomates love when I make this. the Itailian stewed tomatoes make this good. If my pot was big enought I would put 4 cans of them in this.
We liked this but I did make changes to it by adding chili and cumin powder. I also used the Jalapeno Cheese Sausage Links by Johnsonville (which are fabulous by the way!). I also reduced the amount of tomatoes by 1 can and it still seemed like a lot of diced tomatoes. Iused kidney beans instead of the white bean but only because I didn't have any. I think the Sherry is what made this stand out flavor wise and will make sure to try this again with more modifications - only still will use the Sherry! Grumpy said it was better the second day as he had the leftovers for lunch.
I have made this exactly as written at least 10 times, all I can do is rave about this, excellent
My family loved this recipe - I did change up this recipe just a bit. I used some italian sausage from the Italian store in Dallas, Texas Jimmy,s (amazing sausage - reminds me of my childhood), removed the sausage from the casings and made them into balls, baked them in the oven before adding them to the chili. I only used 2 cans of tomatoes, 1 can of red kidney beans, 1 can of white kidney beans, I used moscato wine in place of Sherry, added Worcestershire sauce and sugar. At the end of simmering I did add tri-color cheese tortellinis, made some garlic, herbed, cheese bread and this dish was a big hit.
Loved this. Used hot Italian sausage since that is all I had and subbed carrots for the celery since I was out, as well as some Worcestershire sauce instead of the sherry! YUM! Will make again. I did enjoy it with the hot sausage but if I did it again would use half hot and half regular so that the kiddos would like it more!
Oh, and I don't have a grill so I just chopped up the semi frozen links, cooked them a bit in a skillet while the veggies were sauteing, chopped them up a little more on my cutting board and then threw them in on top of the veggies.
This was really tasty, but I added dried, reconstituted ancho chiles. Their smoky kick complimented the cocoa nicely. Also, my tomatoes didn't have much liquid, so I added some beef broth and bourbon (hey! after all, this is football chili, right?!) Really gave the sauce an extra rich flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Touchdown Italian Sausage Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 166
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