Chili Con Kielbasa
- 1 ½ lb. Sliced Kielbasa
- 6 tbsp. Special Mix
- 1 cup Water
- 2 cups Beef Broth
- 1 tsp. Corn Starch
- 8 oz. Tomato Sauce
- ½ tsp. Smooth Peanut Butter
- Pinto Beans
- Kidney Beans
- Red & Green Peppers
- 4 part Cumin
- 3 part Granulated Garlic
- 1 ½ part Salt
- 1 part Coarse Pepper
- 10 part Dark Chili Powder
- Mix well and store cool
Cut half the kielbasa into bite size pieces and the other half into chopped pieces. (the chopped pieces will give it body)
Cook all the kielbasa in a heavy skillet until the fat is rendered, add ¾ cup of water and let it cool down again, then place meat in a colander and shake out as much fat as possible.
Return meat to skillet to skillet and add the special mix.
Cook for several minutes, stirring to blend with meat (some of the mix will stick to pan bottom).
Add the broth, bring to boil, then lower the heat and simmer uncovered for about an hour.
For body in the chili, with about 15 minutes of cooking left, mix the cornstarch with remaining ¼ cup of water and add at the same time, add the tomato sauce and the peanut butter.
Mix to spread through chili.
With the remaining time left to cooking, you may wish to add some optional items.
For your taste, add sliced peppers and beans. No amounts have been included. Check as you add so you do not over do it.
Special mix can be used for additional spice in many dishes, including pizza, spaghetti, and blackened chicken, to name a few.