Kielbasa Chili Recipe
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If you are looking for a hearty and rich Kielbasa Chili that is easy to make, full of yummy flavor, and versatile, then this is the only recipe you need!
How to Make Rich and Hearty Kielbasa Chili
Now that chili weather is here, it’s time to start checking out all of the varieties of chili recipes that are out there!
Besides the traditional homemade chili, you can find recipes like our White Chili made with chicken, our Firehouse inspired Chili, or if you are looking for a totally different take on chili that covers the four “B”s; beans, beer, beef, and bacon, then this hearty chili recipe is a must!
The great thing about making chili is that there is no right or wrong way to do it. If your family doesn’t like spicy food, then omit the spices, if you want to keep the alcohol out of your chili, you can use a non-alcoholic beer or not use it at all.
I think my favorite thing about making this soup is the secret ingredient! To find out the secret ingredient, you have to go down to the recipe card that is at the bottom of the post!
Expert Tips, Ingredient List and Suggestions for Recipe Success
- 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.
- Tomatoes – I used canned but you can use fresh.
- The chili should be quite thick and ready to eat anytime after the 2 hour mark, the longer it sits, even overnight, the thicker and tastier it will be.
What Do You Serve With This?
Definitely some sort of bread! Whether it be cornbread muffins or simple cornbread or a nice crusty French loaf, bread is really the main staple to serve with your favorite chili recipe!
What Dessert Goes Well?
There are several that work well, however, I don’t think there is anything any better to finish off a chili dinner than Apple Crisp! A homemade dessert that is full of cinnamon and apples seems to just be what works!
What Toppings Do You Put On Top?
- Cheese
- Jalapenos
- Diced onion
- Sour cream
- Saltine crackers
- Green onion
- Tortilla chips
What Do You Do With Leftovers?
You can make chili cheese dogs, 3 or 4 way spaghetti, loaded baked potatoes, and last but not least nachos!
Step by Step Directions
Below are the directions for this delicious chili. You will find the printable recipe card below.
Step 1: Using a large pot, heat to medium and sauté the onions and chopped, peeled, kielbasa until completely golden brown-not over done, just perfectly even, there’s a ton of flavor in this step!
Step 2: Then add the minced garlic and tomato paste.
Step 3: The pot should be rather hot now, deglaze the bottom of the pan to collect all that flavor by pouring in the hot coffee and scraping the bottom of the pan to release anything stuck and browned.
Step 4: Add in all of the rest of the ingredients, adding spices slowly and to taste at the end.
Step 5: Mix and bring to a simmer. Half cover the pot and let it simmer on low for at least an hour, check and stir occasionally to ensure there isn’t anything sticking to the bottom.
*Most burners cook differently so keep an eye on the chili and adjust the temperature and or liquid level if needed.
Related Recipes
Ultimate Crack White Chicken Chili
The Ohio Famous Shredded Chicken Sandwich
How to Make Rich and Hearty Kielbasa Chili
Ingredients
- 1 large onion about 1.5 cups diced
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 2 pieces of pork kielbasa *Remove the casing/skin with a vegetable peeler for a better final texture in the chili this step only takes a few minutes and is completely worth it in the end.
- 12 oz of hot strong coffee
- 28 oz can of diced tomatoes
- 2 cans of dark kidney beans
- 2 cans of light kidney beans
- 1 can of pinto beans
- 1-3 tablespoons of chili powder
- 2 tablespoons cumin
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
Instructions
- Using a large pot, heat to medium and sauté the onions and chopped, peeled, kielbasa until completely golden brown-not over done, just perfectly even, there’s a ton of flavor in this step!
- Then add the minced garlic and tomato paste.
- The pot should be rather hot now, deglaze the bottom of the pan to collect all that flavor by pouring in the hot coffee and scraping the bottom of the pan to release anything stuck and browned.
- Add in all of the rest of the ingredients, adding spices slowly and to taste at the end.
- Mix and bring to a simmer. Half cover the pot and let it simmer on low for at least an hour, check and stir occasionally to ensure there isn’t anything sticking to the bottom.
- *Most burners cook differently so keep an eye on the chili and adjust the temperature and or liquid level if
needed. - The chili should be quite thick and ready to eat anytime after the 2 hour mark, the longer it sits, even
overnight, the thicker and tastier it will be.
Notes
- Sour cream
- Green onions or chives
- Cheese