This is a fantastic chili recipe!! We really, really enjoyed this one. It comes together in one large pot and smells fantastic while it's simmering. I used a package of Johnsonville sweet Italian sausage, decased, for this recipe and it works very nicely - lending lots of delicious flavor to the chili. The flavors all blend together very nicely, and there is just the right amount of meat, tomatoes, and beans in this hearty dish. It is spiced just right for my taste as well - I didn't have to tweak anything. (I am a bit of a spice wimp, and it has just the right amount of heat for me!)
Kenneth likes his served over cooked brown rice, and topped with cheddar cheese. I like mine sprinkled with cheddar cheese and served with crackers on the side. However you choose to enjoy your chili, you will definitely enjoy this terrific recipe from Johnsonville!
Chiliville Chili by Johnsonville on AllRecipes
1 pound Johnsonville® Italian Ground Mild, Sweet or Hot Italian Sausage
1 pound ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, minced
3 (14.5 ounce) cans diced tomatoes with green peppers and onions (such as Rotel)
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can beef broth
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
Shredded Cheddar cheese (optional)
- In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain excess grease. Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until ready to serve.
- Sprinkle with cheese if you like and serve immediately.
** Serving suggestion: Top with sour cream in addition to cheddar cheese, serve with saltine crackers, or over rice.
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