Get ready for chili season! Our Roasted Garlic Sauerkraut adds a burst of flavor and crunch that will get people excited to watch football on the couch.


Chili con Carne with Roasted Garlic Sauerkraut

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Cleveland Kraut
Servings: 6


  • 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


  • 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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