Mvp Chili

• 19 ounces Johnsonville(R) Hot Italian Sausage Links removed from casing*, use mild links for a less spicy chili *Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.
• 1 onion large, diced
• 3 cloves garlic minced
• 2 tablespoons chili powder use mild chili powder for less spicy chili
• 1/4 teaspoon cumin
• 15 1/2 ounces black beans
• 15 1/2 ounces red kidney beans
• 1 1/2 cups corn frozen or fresh off the cob
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 12 ounces dark beer OK to substitute w/light beer or 1 cup beef stock
• salt

1. Decase the sausage and saute in a large pot; use a wooden spoon to crumble the sausage as it cooks.
2. Once the sausage is nicely browned, stir in the onion, garlic, chili powder and cumin and continue cooking until the onion softens about 5 minutes.
3. Add the beer and allow it to simmer for an additional 5 minutes scraping up any brown bits from the bottom of the pan.
4. Stir in the tomatoes, tomato paste and allow it to simmer, uncovered for an additional 10 to 15 minutes on med-low, stirring occasionally.
5. Taste and adjust seasonings with salt and pepper.
6. Finally stir in the beans and the corn.
7. Let this come to a simmer and it's ready to serve!
8. (Can be prepared a day ahead.)

italian sausage, onion, garlic, chili powder, cumin, black beans, red kidney, corn frozen, tomatoes, tomato paste, light beer, salt

Taken from www.yummly.com/recipe/MVP-Chili-971192 (may not work)