When I started making this chili, I had a very different idea about the direction I was going with this recipe. I knew I didn’t want to use cumin in the spice mixture or make it taste like plain-ole’ traditional chili. However, it was my plan to include beans as an enhancer and a filler. But in the end I didn’t.
I do subscribe to the idea that “real chili” is beanless, just meat and gravy, but I really wanted to use them in this particular recipe…three different kinds. However, after adding all my ingredients, the chili was so delicious as is, I left them out.
The final product was thick, satisfying, spicy and mouthwatering. I loved it and even added more fennel seed to bring out the sausage flavors. Of course this is totally different from traditional chili, but it’s a nice change. You will love the big and bold flavor.
I used Johnsonville’s Mild Italian Ground Sausage to get the desired Italian flavors in this chili.
Italian Sausage Chili
- 2 Tablespoons chili powder (I prefer Gebhardt's)
- 1 Tablespoon chicken bouillon
- 2 teaspoons paprika
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon fennel seed
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1 pound Johnsonville Ground Italian Sausage
- 1 pound ground chuck
- 1/3 cup all-purpose flour
- 3 cups water
- 1 can (15 oz) tomato sauce
- shredded Parmigiano-Regiano cheese
- In a small bowl, combine the first 12 ingredients and set aside.
- In a large skillet over medium high heat, brown the sausage and ground chuck until no longer pink. Remove the meat from the pan with a slotted spoon leaving behind the juices and any accumulated fat. Turn down heat to medium and whisk in the flour with the juices until fully incorporated and without any lumps. Add water, spice mixture and tomato sauce; bring to a boil. Return meat to the pan and simmer for 30 minutes.
- Garnish with Parmigiano-Regiano cheese.
A fun way to change up your chili and give it an Italian flare.
Disclosure: As a Johnsonville Ambassador, I was asked to create a recipe using their Italian Sausage that was provided to me. However, all opinions are 100% my own.