Touchdown Italian Chili
Posted by: KC10 - Posted on: 1/22/2008
This is, again, not a tried and true recipe. I found it in the Sunday paper a couple weeks ago and I just had to clip it out and bring it here. The last time I clipped a Johnsonville® recipe from the paper, it was a HUGE hit!!! So I'm betting this one is, too. I hope to try it very soon. If you beat me to it, please let me know if it's as good as I imagine it to be!!! :o)
Touchdown Italian Chili
from the Kitchen @ Johnsonville® Sausage
Prep time: 35 min. Cook: 20 min.
1 (19.76 oz.) pkg. Johnsonville® Italian Sausage Links
1 c. chopped onion
3 ribs celery, cut into ½" pieces
1 ea. large sweet red, yellow and green pepper, cut into 1" pieces
1 Tb. minced garlic
3 Tb. olive oil
3 (14 ½ oz. ea.) Italian recipe stewed tomatoes
1 (16 oz.) can dark red kidney beans, rinsed & drained
1 (15 oz.) can butter beans, rinsed a& drained
1 (6 oz.) can tomato paste
¾ c. sliced black olives
¼ c. cream sherry, optional
1 Tb. chopped fresh basil
1½ tsp. baking cocoa
½ - 1 tsp. pepper
Grill Italian sausage according to pkg. directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet peppers and garlic in oil 'til tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 min. or 'til flavors are blended.
Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
12 servings