Chiliville Chili Recipe
Chiliville Chili Recipe photo by Johnsonville®
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 10-12 servings

Ingredients

  • 1 package (16 ounces) Johnsonville® Ground Mild, Sweet or Hot Italian Sausage
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14.5 ounces) beef broth
  • 1 can (6 ounces) 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, sour cream, chopped onion

Directions

  1. In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain.
  2. Stir in onion, celery and garlic. Cook and stir until tender.
  3. Add tomatoes, beans, broth, tomato paste, sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes.
  4. Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally. Serve with cheese, sour cream and onion. Yield: 10-12 servings.
Originally published as Chiliville Chili in Johnsonville® Sausage 2014

Reviews for Chiliville Chili

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 20, 2014

"Super good."

MY REVIEW
Reviewed Oct. 20, 2014

"This recipe was a bit sweet for me. Not one of my favorites."

MY REVIEW
Reviewed Oct. 12, 2014

"Delicious and easy! Used hot sausage, and omitted the celery. I like that it doesn't take that long to make. Will definitely make this one again!"

MY REVIEW
Reviewed Oct. 6, 2014

"I have been making since fall 2013 cooking school came to our town. It is a hearty dish that I freeze in individual containers for lunches at work. I have made at least 3 batches . My family loves it too."

MY REVIEW
Reviewed Oct. 6, 2014

"I made this using hot turkey sausage. It had just enough heat, and definitely tastes better the next day."

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