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Artichoke Dip in Bread Bowl with Roasted Garlic Sauerkraut

Chili con Carne with Roasted Garlic Sauerkraut

5 min
Prep Time

25 min
Cooking Time

30 min
Total Time

6
Servings

Ingredients

  • 1 tbsp Olive oil

  • 1 Medium yellow onion diced

  • 2 cups Roasted Garlic Kraut

  • 1 pound 90% lean ground beef

  • 3 tablespoons Chili powder

  • 2 tbsp Tomato paste

  • 1 1/2 tsp Salt

  • 1/2 tsp Ground black pepper

  • 1/4 tsp Ground cayenne pepper

  • 1 1/2 cup Beef broth

  • 1 15 oz. can petite diced tomatoes

  • 1 16 oz. can red kidney beans, drained and rinsed

  • 1 8 oz. can tomato sauce

Optional Toppings

  • Diced parsley or cilantro

  • Sour cream

  • Shredded cheddar cheese‍

Instructions

  • Add the olive oil into a large pot and place it over medium-high heat for 2 minutes.

  • Add the onion and the Roasted Garlic Kraut. Cook for 5 minutes, stirring occasionally.

  • Add the ground beef to the pot. Cook for another 6-7 minutes, stirring occasionally.

  • Add the chili powder, tomato paste, salt, pepper, and cayenne. Stir until well mixed.

  • Add the broth, diced tomatoes, drained kidney beans, and tomato sauce. Stir well.

  • Bring the mixture to boil. Then, reduce the heat to low / medium-low and gently simmer the chili uncovered for 20-25 minutes stirring occasionally.

  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

  • Serve warm and garnish with desired toppings. Enjoy!

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