Soups & Stews
This Amish chili soup recipe brings hearty comfort to your table with its slow-simmered blend of beans, sausage, and rich spices—just like the old-fashioned versions that warmed Amish kitchens for generations.
The secret lies in the balance of tangy vinegar and earthy mustard, which cut through the richness of the ground beef and pork sausage while letting the beans develop deep, savory flavor over time.
Unlike quick chili recipes, this one rewards patience with layers of texture and depth that store-bought versions simply can't match.
The beauty of traditional Amish chili is its simplicity—just a handful of ingredients that work together to create something extraordinary. You'll start with a good brown in the pot, where the meat releases its natural juices and builds a flavorful foundation.
Then comes the slow simmer, where the beans soften just enough to soak up all that rich broth while maintaining their structure.
The vinegar and mustard add that signature tang that makes this chili uniquely comforting, not to mention the tomatoes that bring a touch of brightness to balance the meal.
What you'll end up with is a steaming bowl of chili that's thick enough to stay hearty but still spoonable, with tender chunks of sausage and beans swimming in a broth that's packed with flavor.
The aroma alone—warm spices, smoky sausage, and the faint tang of vinegar—will have everyone gathering around the table. This isn't just soup; it's a meal that feels like a hug in a bowl, perfect for cold evenings or family gatherings when you want something substantial and satisfying.
Serve it with a slice of warm cornbread to soak up every last bit of that flavorful broth, or pair it with crusty bread for dipping. The leftovers taste even better the next day, making this an ideal recipe for meal prep or feeding a crowd.
Here's how to make it—just as the Amish have been doing for decades.
Ingredients for amish chili soup
Just 15 ingredients for a bowl of chili that tastes like home cooking.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Lean-to-fat ratio for flavor |
| Pork Sausage (Sweet or Smoked) 🌭 | 1 lb | Kielbasa or fresh sausage |
| Kidney Beans (Dried) 🌱 | 1 ½ cups | Soaked overnight or canned |
| Onions (Yellow) 🧅 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Canned Tomatoes (Crushed) 🍅 | 2 cups | San Marzano preferred |
| White Vinegar 💧 | 2 tbsp | For tangy brightness |
| Dijon Mustard 🌶️ | 1 tbsp | For depth and tang |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Bay Leaves 🌿 | 2 whole | Fresh if possible |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Chili Powder 🌶️ | 1 tbsp | Mild or medium heat |
| Cumin 🌿 | 1 tsp | Ground, toasted |
The meat is where this chili gets its soul. Ground beef needs that 80/20 ratio for real flavor—don't skimp on the fat. For the sausage, Kielbasa or fresh smoked sausage from the butcher counter adds that smoky depth. I grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine. The beans? Dried kidney beans soak up all that rich broth better than canned, but if you're short on time, canned works in a pinch. Just drain and rinse them well to cut down on sodium.
No white vinegar? Apple cider vinegar works just as well. Fresh garlic is ideal, but jarred minced garlic in a pinch (just use half the amount). The tomato paste can be the squeeze-tube kind from Trader Joe's—it's perfect for this. No chicken broth? Vegetable broth plus a splash of water gets you close. The spices? Penzeys or the bulk section at Whole Foods for the best quality. If you're making this ahead, the flavors get even better after a day or two—just like Grandma used to say.
This chili tastes better the next day, so make extra. Keeps for 5-6 days in the fridge, or freeze portions for up to 3 months. I always portion it into containers with a little cornbread on the side—perfect for lunches all week. The broth thickens as it sits, so add a splash of water if it gets too stiff. Serve with crusty bread or cornbread, and you've got a meal that feels like a hug in a bowl.
Why You'll Love This Recipe
- No-Fuss Simmer: I swear by this recipe because it’s the kind of meal that forgives you for multitasking. Brown the beef and sausage together—no fancy searing, just let them render their fat and flavor—while you chop the onions and garlic. Then dump everything in one pot, add water, and walk away. By the time the beans are tender, the house smells like a Sunday supper.
- Rich, Deep Layers: That 80/20 beef and smoky pork sausage? They’re the backbone, but here’s the secret: the dried kidney beans soak up all the rendered juices and caramelize into something almost meaty. Add a splash of vinegar or a sprinkle of cocoa powder at the end, and suddenly it’s not just chili—it’s soul food in a bowl.
- Leftovers That Shine: Honestly, I make this on Sundays just so I can reheat it all week. The flavors actually improve the next day—more melded, more robust. Pack it in jars for work lunches, or freeze half for when you’re too tired to cook. (Yes, even on a Tuesday night.) It’s the kind of dish that tastes like you put in effort, even when you didn’t.
- Budget-Friendly Crowd-Pleaser: Between us, this recipe costs me about $1.50 per serving—and it feeds six. The dried beans stretch the meat, the sausage adds depth without breaking the bank, and the onions/garlic bulk it up for next to nothing. Bring it to a potluck, and no one will guess it’s not homemade from scratch. (They’ll just assume you’re a chili genius.)
Step-by-step instructions for Amish chili soup
Here's how to make this hearty, old-fashioned chili that simmers deep and rich for hours.
Brown the Meats and Sauté the Aromatics
In a large Dutch oven, heat over medium-high heat. Add the 1.5 lb ground beef (80/20) and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown—about 5-6 minutes. This step develops deep flavor through the Maillard reaction.
Push the beef to one side of the pot and add the 1 lb pork sausage, slicing it into coins as it browns. Once the sausage is golden, remove both meats with a slotted spoon and set aside. In the same pot, add 2 whole yellow onions that you've diced into ½-inch pieces and cook for 5 minutes until softened.
Add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Here's the thing—don't let the garlic burn. It should smell sweet and inviting, not bitter. If it starts to darken too quickly, lower the heat slightly and stir constantly.
Build the Flavor Base
Stir in the ½ cup tomato paste and cook for 1 minute to toast slightly—this deepens the tomato flavor. Pour in the 2 cups crushed canned tomatoes and scrape up any browned bits from the bottom of the pot. These bits are packed with flavor that will infuse into your soup.
Add the 2 tbsp white vinegar and 1 tbsp Dijon mustard, stirring well to combine. Here's where the tang and depth come from—don't skip this. The vinegar brightens the flavors while the mustard adds complexity. Let the mixture simmer for 2 minutes to meld these ingredients together.
Combine All Ingredients and Simmer
Return the browned meats to the pot. Add the 1.5 cups dried kidney beans (if using dried, they should be soaked overnight), 4 cups chicken broth, 2 whole bay leaves, 1 tbsp chili powder, 1 tsp cumin, 1.5 tsp salt, and 1 tsp ground black pepper. Stir everything together until the beans are well-coated with the flavorful mixture.
Bring the soup to a gentle boil, then reduce the heat to low and cover partially. Let it simmer for 2-2.5 hours—this is where the magic happens. The beans will soften, the flavors will meld, and the soup will develop that rich, comforting character that makes this dish so special. Stir occasionally to prevent sticking, but don't over-stir as this can break up the beans.
Finish and Adjust
After simmering, taste the soup and adjust the seasoning as needed. You might need a bit more salt or a pinch of sugar to balance the acidity from the vinegar. Remove the 2 bay leaves as they can become bitter if left in too long.
Let the soup sit off the heat for 5-10 minutes before serving. This resting time allows the flavors to settle and the soup to thicken slightly. Serve it hot, with crusty bread on the side to soak up every last drop of that rich, hearty broth.
Pro Tips For Making Amish Chili Soup
- Brown the Meat Slowly: Start with a cold pan—no, really. Add the ground beef and pork sausage to the raw, unheated skillet and let them sizzle for 2-3 minutes before cranking the heat. This keeps the fat from splattering everywhere (yes, even if you're impatient like me) and ensures the meat renders evenly instead of turning into a greasy mess.
- Soak Beans Overnight: I used to toss dried kidney beans into the pot and hope for the best. Now I soak them overnight in cold water with a splash of vinegar—this cuts cooking time by nearly half and prevents that annoying gummy texture. Drain and rinse before adding, or the soup will taste like a science experiment.
- Sauté Onions Until Caramelized: Don’t just chop the onions and toss them in. Cook them over medium-low heat until they’re deep golden, almost jammy, before adding garlic. This adds a rich, sweet depth that makes the whole soup taste like it simmered for hours instead of 45 minutes. (Your future self will thank you.)
- Simmer Low and Long: After everything’s in the pot, resist the urge to blast it on high. A gentle simmer (small bubbles, occasional skimming of foam) for at least 45 minutes lets the flavors meld without the meat turning rubbery. Cover it partway if your pot’s too shallow—this traps steam and keeps the beans tender.
Wine and beer pairings for these flavors
Red Wine Pairings
This hearty chili pairs beautifully with a medium-bodied red wine that can stand up to its rich, smoky flavors while complementing the tangy vinegar and mustard notes. I always reach for a Zinfandel from California—its bold berry flavors and subtle spice mirror the chili's depth.
A Chianti Classico from Tuscany also works wonderfully, with its bright acidity cutting through the richness. 🍷
Light Beer Options
For beer lovers, a crisp amber ale like Leinenkugel's Summer Shandy balances the chili's heartiness without overpowering it. The slight sweetness and effervescence refresh your palate between spoonfuls.
If you prefer something stronger, a wheat beer with citrus notes—like Blue Moon—adds a bright contrast to the smoky sausage and beans.
Cider Pairing
Don’t overlook dry hard cider as a fantastic match. A strong, tannic cider like Angry Orchard Crisp Apple enhances the chili’s rustic charm while its slight bitterness complements the vinegar’s tang. Serve it chilled to highlight its crispness against the warm, hearty soup. 🍎
Non-Alcoholic Choices
For a refreshing non-alcoholic option, try sparkling apple cider—its effervescence and sweet-tart flavor cleanse your palate between bites. Alternatively, a ginger beer with a squeeze of lime adds a zesty kick that pairs surprisingly well with the chili’s smoky, savory notes.
Both are great for family gatherings where not everyone drinks alcohol.
Nutrition facts
Frequently asked questions
Can I make this Amish chili soup with canned beans instead of dried?
Yes, you can absolutely use canned beans! Just drain and rinse them thoroughly to remove excess sodium. For best results, use 1 (15 oz) can of kidney beans per 1.5 cups dried called for in the recipe. The texture will be slightly softer, but the flavor will still be rich and satisfying.
What makes this chili different from regular chili?
The key difference is the tangy vinegar and Dijon mustard, which give this chili its signature brightness and depth. Traditional Amish chili also relies on a longer simmer time (2-2.5 hours) to let the flavors meld, plus the combination of ground beef and pork sausage creates a richer, more complex taste than many modern chili recipes.
Can I prepare this chili in a slow cooker?
Brown the meats and sauté the onions/garlic first, then transfer everything to a 6-quart slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. The slow cooker method actually enhances the flavors even more, making it perfect for busy days. Just add ½ cup water if the chili gets too thick.
How can I make this chili less spicy for kids?
Reduce the chili powder to ½ tablespoon and omit the cumin if needed. For extra mildness, set aside a portion before adding spices, or serve with a side of sour cream or shredded cheese to balance any heat. The vinegar and mustard provide tanginess without spice, so the flavor will still be rich and satisfying.
What's the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat with a splash of water or broth to prevent drying out. Stir occasionally and keep the temperature below 165°F. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. The chili actually tastes better the next day as flavors deepen!