Beer Brat Chili

Name: Beer Brat Chili (Upgraded)
Total time: 1 h 30 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Bratwurst-fully cooked, high quality; 2 tbsp Olive Oil; 1 Onion-diced; 1 Red Bell Pepper-diced; 1 Yellow Bell Pepper-diced; 3 cloves Garlic-minced; 1 Jalapeno-seeded and minced; 1 (15 oz) can Kidney Beans-drained and rinsed; 1 (15 oz) can Pinto Beans-drained and rinsed; 1 (28 oz) can Fire Roasted Crushed Tomatoes; 1 (8 oz) can Tomato Sauce; 12 oz Dark Beer-stout or porter; 2.5 tbsp Chili Powder; 1.5 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Ancho Chili Powder; 1/4 tsp Cayenne Pepper; 1 tsp Cocoa Powder; 1 tsp Salt; 1/2 tsp Black Pepper; To taste Shredded Cheddar Cheese; To taste Sour Cream; To taste Chopped Cilantro

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Tex-Mex

A more complex chili with a deeper flavor profile, featuring browned bratwurst, a sofrito base, and a blend of premium spices.

1.5 lbs Bratwurst-fully cooked, high quality

2 tbsp Olive Oil

1 Onion-diced

1 Red Bell Pepper-diced

1 Yellow Bell Pepper-diced

See all 23 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Tex-Mex

A more complex chili with a deeper flavor profile, featuring browned bratwurst, a sofrito base, and a blend of premium spices.

#chili #bratwurst #beer #comfort food #spicy

Instructions

Slice Bratwurst into 1/2 inch pieces.
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Red Bell Pepper, Yellow Bell Pepper, Garlic, and Jalapeno (Sofrito) and cook until softened, about 8-10 minutes.
Add Bratwurst to the pot and brown on all sides.
Pour in Fire Roasted Crushed Tomatoes, Tomato Sauce, and Dark Beer. Stir to combine.
Add Chili Powder, Cumin, Smoked Paprika, Ancho Chili Powder, Cayenne Pepper, Cocoa Powder, Salt, and Black Pepper. Stir well.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1.5 hours, stirring occasionally.
Stir in Kidney Beans and Pinto Beans during the last 15 minutes of cooking.
Serve hot, garnished with Shredded Cheddar Cheese, Sour Cream, and Chopped Cilantro.

Ingredients

1.5 lbs 680 g Bratwurst-fully cooked, high quality
2 tbsp 30 mL Olive Oil
1 1 medium Onion-diced
1 1 medium Red Bell Pepper-diced
1 1 medium Yellow Bell Pepper-diced
3 cloves 9 mL Garlic-minced
1 1 medium Jalapeno-seeded and minced
1 (15 oz) can 425 g Kidney Beans-drained and rinsed
1 (15 oz) can 425 g Pinto Beans-drained and rinsed
1 (28 oz) can 794 g Fire Roasted Crushed Tomatoes
1 (8 oz) can 227 g Tomato Sauce
12 oz 355 mL Dark Beer-stout or porter
2.5 tbsp 37.5 mL Chili Powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Ancho Chili Powder
1/4 tsp 1.25 mL Cayenne Pepper
1 tsp 5 mL Cocoa Powder
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
To taste To taste Shredded Cheddar Cheese
To taste To taste Sour Cream
To taste To taste Chopped Cilantro

Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring spoons
Measuring cups

Instructions

Slice Bratwurst into 1/2 inch pieces.
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Red Bell Pepper, Yellow Bell Pepper, Garlic, and Jalapeno (Sofrito) and cook until softened, about 8-10 minutes.
Add Bratwurst to the pot and brown on all sides.
Pour in Fire Roasted Crushed Tomatoes, Tomato Sauce, and Dark Beer. Stir to combine.
Add Chili Powder, Cumin, Smoked Paprika, Ancho Chili Powder, Cayenne Pepper, Cocoa Powder, Salt, and Black Pepper. Stir well.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1.5 hours, stirring occasionally.
Stir in Kidney Beans and Pinto Beans during the last 15 minutes of cooking.
Serve hot, garnished with Shredded Cheddar Cheese, Sour Cream, and Chopped Cilantro.

Nutrition per serving

Calories 500

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Beer Brat Chili

Beer Brat Chili

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