Firehouse Sausage Chili

Firehouse Sausage Chili
Firehouse Sausage Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    yellow onions, chopped

  • 3

    tablespoons butter

  • 3

    tablespoons wet mined garlic

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon red pepper flakes

  • 3

    pounds Mild Italian Johnsonville Sausage

  • 3

    cans diced tomatoes with green chilies

  • 2

    packages McCormick Chili Seasoning Mix (any flavor, I used Mild)

  • 3

    - 15 ounce cans Bush’s dark red kidney beans

  • 2

    - 15 ounce cans Bush’s light red kidney beans

  • 2

    cans yellow corn

  • Water, as desired

Directions

Sauté onions in large skillet (or in base of large enameled cast iron Dutch oven), in butter and garlic until translucent. Remove all but about 1/2 cup from the sauté pan and reserve for later use. In same sauté pan or Dutch oven, brown the sausage with the 1/2 cup of onions, salt, and pepper flakes. Once browned, add in reserved sautéed onions, canned tomatoes, and chili seasoning. Bring to a simmer for 40 minutes. After 40 minutes, drain beans and add to sausage. If a thinner chili is desired, add water as needed. Return to a simmer for 20 minutes. Drain corn; add to chili after 20 minutes. Cook an additional 5-10 minutes. Serve and enjoy!

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