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–+ cups

MVP Chili

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 12 cups

Ingredients
  

  • 1125 grams Italian sausage, bulk or links with casings removed, (2 ¼ lbs)
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons chili powder
  • ¼ teaspoon ground cumin
  • 1 bottle beer
  • 1 can diced tomatoes, (28 oz / 794 g)
  • 2 tablespoons tomato paste
  • 1 can kidney beans, rinsed, drained, (15 oz / 425 g)
  • 1 can black beans, rinsed, drained, (15 oz / 425 g)
  • 1 ½ cups corn kernels, fresh or frozen

Instructions
 

  • Heat a large saucepan on medium heat, then add the sausage, cook while turning and breaking up the sausage. Cook until no longer pink, about 8-10 minutes.
  • Add the onion, garlic, chili powder, and cumin, Stir together and cook about 5 minutes or until the onion is soft and translucent.
  • Add the beer and simmer for 5 minutes, stir a few times to loosen any bits on the bottom of the pot.
  • Stir in the tomatoes and tomato paste, simmer uncovered, 10-15 minutes on low heat, stir occasionally.
  • Stir in the beans, simmer for another 10-15 minutes until the chili is heated through.
  • Serve and enjoy.

Notes

Low cost.