If I stumble across a great recipe, I’ll test and share it with my fellow bloggers. Here’s one for you chiliheads – it’s a great seasonal recipe that my wife found in Taste of Home Magazine. It was on a full page ad featuring Johnsonville Italian sausage — a legendary product made right here in Eastern Wisconsin.
My family loved the recipe. My wife and I both agreed that in the future we would reduce the brown sugar* by half. The exact published measurement is shown here. Other than that, it was excellent. You’ll note that the preparation is simple and doesn’t take a lot of time to set up; this is a plus for busy families, as my made-from-scratch chili recipes are quite time consuming.
1 16 oz. package Johnsonville ground mild sweet or hot Italian sausage
3 cans (14.5 oz. each) diced tomatoes with green peppers and onions
2 cans (16 oz. each) kidney beans, rinsed and drained
1 lb. lean ground beef
1 medium onion, chopped
3 celery stalks, diced
3 garlic cloves, peeled and minced
1 can (14.5 oz.) beef broth
1 can (6 oz.) tomato paste
2 tbs. brown sugar*
2 tbs. chili powder
1 tbs. worchestershire sauce
2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes, to taste
shredded Sargento® cheddar cheese
In a 5-quart Dutch oven, cook the sausage and ground beef over medium heat until meat is browned. Drain off fat. Stir in onion, celery and garlic. Cook and stir until tender.
Add the tomatoes, kidney beans, broth, tomato paste, sugar, chili powder, worchestershire sauce, cumin and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Serve with shredded cheese.