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Y’all know how I love to enter recipe contests. So when I heard Johnsonville was holding a chili contest using their Italian Sausage, I had to enter. I think there were somewhere in the neighborhood of 500 entries! The first round of judging was based on the photo and description only.
Well I didn’t make it past the first round, but this chili was too good not to share. Maybe not award winning, but a definite winner at our house. The guys thought it was the best chili they had tried in a while. I wouldn’t normally use Italian Sausage in chili but the flavor was amazing.
I don’t expect to win every contest but it is fun to try and I wound up with a great chili that I will definitely make again and Johnsonville sent me a great apron for participating.
Don’t forget about those tasty little Bacon & Cheese Corn Bread Bites, they would be super good with this chili!
We had quite a snowstorm this week and did a little sledding with the kids. The snow does make it difficult with the new baby calves but we still found time for a little fun.
Johnsonville Cowboy Chili
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 teaspoon garlic, minced or grated
- 2 teaspoons diced jalapeno
- 2 pounds Johnsonville Italian Sausage
- 8 cups vegetable juice, like V8
- 1 15 oz can Navy beans, rinsed
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- 1 cup shredded cheese
- 2 avocados, diced
In a dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onions, garlic and jalapeno. Stir occasionally cooking until onions are softened.
Add Italian Sausage and cook, stirring often until browned. Drain extra oil if needed.
Add vegetable juice, beans, chili powder and cumin. Stirring until well combined. Lower heat to simmer and cook for 30 minutes to 1 hour.
Ladle into bowls and top with cheese and avocados.