Old Polish Mans Kiszka and Kielbasa Chili
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Time
prep 1:30
total 5:00
Ingredients
| 2 tbsp. | vegetable oil | | 1 lb. | lean ground beef | | 1 | ring Polish Kiszka1,skin removed | | 1/2 | ring Polish Kielbasa,finely chopped | | 2 | md. onions,finely chopped | | 1 can | red kidney beans,rinsed and drained | | 1 can | pinto beans or | | black beans,rinsed and drained | | 1 | green bell pepper cut into 1/4 inch cubes | | 1 can | chopped green chilies,(with juice for a hotter chili) | | 1/4 cup | chopped green onions | | 2 | garlic cloves,minced | | 1 tbsp. | cumin | | 1 tbsp. | black pepper | | 2 tbsp. | chili power,(add more if you like a stronger chili) | | 2 tsp. | dry mustard | | 1 tsp. | dried oregano | | 1 tsp. | thyme | | 1 tsp. | sage | | 1/2 tsp. | cayenne pepper | | 1 tsp. | salt,(add more if needed,taste first) | | 1/2 tsp. | ground allspice | | 2 tsp. | brown sugar | | 2 cans | 6 oz. tomato paste | | 1 can | 15 oz. tommato sauce | | 1 can | 49 0z beef broth | | Hot pepper or | | Tabasco sauce,(taste for hotness for your self) | | 1 cup | of water(add more if you like) |
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Instructions
In a skillet,heat 1 tbsp oil over medium high heat. Add beef and cook, breaking meat up and stirring with a wood spoon,until beef is nolonger pink.
Drain off liquid and transfer meat to a large pot or large slow cooker. I like to use a large pot if I need to add more water.
In the same skillet,with 1 tbsp oil,add onions stir until softened. Add garlic,cumin peppers,chilipower,salt,allspice,and cayenne pepper. Cook and stirring for 1-2 minutes.
Transfer these items to the large pot and add the sauces,tomato paste,beef broth,water and all other items and stir to combine.
Cover and cook on medium hi-heat for 4-5 hours,don't over boil,just to where it starts to boil.
After 4 hrs,You can add Cheddar cheese and green onions if you want, I do it sometimes and its still a great chili.
TIP:
Stir well ever 10-15 minutes to keep the meat/beens etc. from sticking to the bottom of your pot. This can happen if your heat is very hi and you don't stir often. Simmer on low heat later that day and/or the next day.
Author's Comments
I found this recipe in my Grand old Dad cook book some 20 years back. Special meat included was polish Kiszka and Kielbasa.
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