Beer Brat and Kraut Chili
Servings
Prep Time
Cook Time
Beer Brat and Kraut Chili
John from Texas submitted this Tailgate Throwdown recipe, which was voted as the "Ultimate Fan Favorite" by voters in November 2019. John adds a variety of spicy peppers to give this beer brat and sauerkraut chili a unique heat level perfect for those fall game days.
Ingredients
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1
package (19 ounces) JOHNSONVILLE® Beer Brats, decased
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1/2
medium onion, diced
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2
cloves garlic, minced
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1/2
cup Anaheim pepper, minced
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1
small serrano pepper, minced
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1/2
teaspoon cumin
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1
teaspoon chili powder
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1/2
teaspoon dried oregano
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3
tablespoons tomato paste
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1
can (16 ounces) pinto beans in chili sauce
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1
can (14.5 ounces) diced chili-ready tomatoes
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3/4
cup drained, packed sauerkraut
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3/4
cup beer
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1/2
cup water
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1/2
teaspoon salt
Directions
In a large cast iron skillet or Dutch oven, cook and crumble meat over medium heat until partially browned.
As meat continues to brown, add the onion, garlic, cumin, chili powder, oregano, Anaheim and serrano peppers and tomato paste; cook and stir until cooked through.
Add the pinto beans, diced tomatoes, sauerkraut, beer, water and salt.
Bring to boil; reduce heat and simmer uncovered for 5-10 minutes or until thickened.
