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If you are looking for a hearty and rich chili that is easy to make, full of yummy flavor, and versatile, then this Chili with Kielbasa recipe is all you need! The great thing about this chili is that it takes a basic chili recipe and takes it to a whole new level.
Now that Winter is here, it's time to embrace the chilly weather with a hot and comforting bowl of chili. One of the fun facts about chili is that there are so many different types of recipes and endless combination possibilities that you'll never get bored experimenting and trying new recipes.
If you are looking for other unique chili ideas, bookmark our recipes for Authentic Cincinnati Chili and our Old-Fashioned Chili recipe that uses BBQ sauce.
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🥘Ingredients
- Tomato paste - any brand will work
- Onion - I used yellow but you can use red or white.
- Kielbasa - I removed the skin but you can leave on if you prefer.
- Garlic - it really helps round out the flavor.
- Tomatoes - I used canned but you can use fresh.
- Coffee - freshly brewed
- Kidney beans - a combination of dark and light
- Pinto beans - you can omit these if you prefer
- Chili powder - a must in chili.
- Cumin
- Cayenne
- Kosher salt
🔪Instructions
At the bottom of this post, you will find complete directions.
🧾Substitutions
- Kielbasa - feel free to sub out ground beef or regular pork sausage.
- Beans - you can definitely use chili beans in lieu of kidney beans.
📖Variations
With the leftovers, you can make:
- Nachos
- Baked potatoes topped with chili
- Chili mac
You can also top with:
- Cheese
- Tortilla chips
- Sour cream
- Jalapenos
- Saltines
- Green onions
🍽Equipment
- cutting board
- knife
- Dutch oven
- vegetable peeler
🍶Storage
Refrigerator: As long as you put the leftovers in an airtight container, they will last in the fridge for up to four days.
Freezer: This chili does freeze well. Just place it in a freezer-safe container and store for up to three months.
Reheat: To reheat the chili, remove it from the freezer and allow it to thaw overnight in the fridge. Then put it on a saucepan or microwave-safe bowl and reheat it accordingly.
🔎Top tip
Even though this chili will be ready to eat at the 2 hour mark, the longer it sits, the better it gets.
❔FAQ
That is a personal preference. I think it works better peeled as you don't have to bite into the casing when you are enjoying the chili. It's totally up to you.
Chili with Kielbasa
Equipment
- cutting board
- knife
- Dutch oven
- wooden spoon
- vegetable peeler
Ingredients
- 1 large onion
- 2 pieces Kielbasa peel the casing if you want. This is optional
- 2 tablespoons tomato paste
- 2 tablespoons garlic minced
- 12 ounces coffee freshly brewed and strong
- 2 14 ounces dark kidney beans undrained
- 2 14 ounces light kidney beans undrained
- 14 ounces pinto beans
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon kosher salt
- 2 tablespoons cumin
- 1 tablespoon cayenne pepper
Instructions
- Place the Dutch oven on the stove, heat to medium, and add in the onions and the kielbasa and sauté them until they are translucent.
- Next add in the tomato paste and garlic.
- Deglaze the bottom of the Dutch oven with the coffee and with the wooden spoon, scrap the bottom of the pan so that you remove any of the drippings that are stuck to the bottom.
- Add in all of the remaining ingredients.
- Stir everything together and let simmer for at least 2 hours.
- Occasionally stir the chili. Your goal is to make sure nothing sticks to the bottom of the pan.
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