30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Beer Brat Chili
Beer Brat Chili
Beer Brat Chili
⏱2h
👥6
🔥600 cal
Hard
🍽️Mexican
A complex and deeply flavorful chili featuring smoked bratwurst, Spanish chorizo, a rich sofrito, and a blend of premium spices, finished with a touch of dark chocolate.
1 lbSmoked Bratwurst-sliced
8 ozSpanish Chorizo-removed from casing and crumbled
A complex and deeply flavorful chili featuring smoked bratwurst, Spanish chorizo, a rich sofrito, and a blend of premium spices, finished with a touch of dark chocolate.
In a large Dutch oven, brown Chorizo over medium-high heat. Remove Chorizo and set aside.
Add Olive Oil to the pot. Add Onion, Red Bell Pepper, Orange Bell Pepper, Garlic, Jalapeno, and Serrano Pepper (Sofrito) and cook until softened and slightly caramelized, about 10-12 minutes.
Add Smoked Bratwurst to the pot and brown on all sides.
Stir in Tomato Paste and cook for 2 minutes.
Pour in San Marzano Crushed Tomatoes and Imperial Stout. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add Chili Powder, Ancho Chili Powder, Guajillo Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Salt, and Black Pepper. Stir well.
Return Chorizo to the pot. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally.
Stir in Heirloom Kidney Beans and Cranberry Beans during the last 30 minutes of cooking.
During the last 10 minutes, stir in Dark Chocolate until melted and fully incorporated.
Serve hot, garnished with Queso Fresco, Mexican Crema, and Cilantro.
Ingredients
6
1 lb454 gSmoked Bratwurst-sliced
8 oz227 gSpanish Chorizo-removed from casing and crumbled
3 tbsp45 mLOlive Oil
11 mediumYellow Onion-finely diced
11 mediumRed Bell Pepper-finely diced
11 mediumOrange Bell Pepper-finely diced
4 cloves12 mLGarlic-minced
11 mediumJalapeno-seeded and minced
11 mediumSerrano Pepper-seeded and minced
1 (15 oz) can425 gHeirloom Kidney Beans-drained and rinsed
1 (15 oz) can425 gCranberry Beans-drained and rinsed
1 (28 oz) can794 gSan Marzano Crushed Tomatoes
6 oz170 gTomato Paste
12 oz355 mLImperial Stout
3 tbsp45 mLChili Powder
2 tbsp30 mLAncho Chili Powder
1 tbsp15 mLGuajillo Chili Powder
1.5 tsp7.5 mLCumin
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1 oz28 gDark Chocolate-70% cacao, finely chopped
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper-freshly ground
To tasteTo tasteQueso Fresco-crumbled
To tasteTo tasteMexican Crema
To tasteTo tasteCilantro-chopped
Equipment
Large Dutch oven
Cutting board
Knife
Measuring spoons
Measuring cups
Instructions
In a large Dutch oven, brown Chorizo over medium-high heat. Remove Chorizo and set aside.
Add Olive Oil to the pot. Add Onion, Red Bell Pepper, Orange Bell Pepper, Garlic, Jalapeno, and Serrano Pepper (Sofrito) and cook until softened and slightly caramelized, about 10-12 minutes.
Add Smoked Bratwurst to the pot and brown on all sides.
Stir in Tomato Paste and cook for 2 minutes.
Pour in San Marzano Crushed Tomatoes and Imperial Stout. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add Chili Powder, Ancho Chili Powder, Guajillo Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Salt, and Black Pepper. Stir well.
Return Chorizo to the pot. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally.
Stir in Heirloom Kidney Beans and Cranberry Beans during the last 30 minutes of cooking.
During the last 10 minutes, stir in Dark Chocolate until melted and fully incorporated.
Serve hot, garnished with Queso Fresco, Mexican Crema, and Cilantro.
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