Beer and Brats Chili
This chilli is perfect for tailgates. Make it ahead of time, then pack it in a slow cooker on game day.
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Ingredients
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- 2 tablespoons olive oil
- 1 lb Mountain View Meat Co Polish Sausage, sliced into rounds
- 1 Triple S Farms Sweet Potato, cut into cubes
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic
- 12 ounce Coop Elevator Wheat Beer
- 1 cup beef broth
- 1 pkg Ben Jack Laredo Chili Seasoning
- 1(10 oz) can diced tomatoes and green chiles, undrained
- 1 (15 oz) can pinto beans, rinsed and drained
- Scissortail Farms chopped cilantro
- Hiland Sour Cream
- La Baguette Bistro Garlic Toast
- In a Dutch oven or heavy pot, heat olive oil over medium heat. When hot, add the brats or Polish sausage and brown on both sides. When brats are well-browned, remove and set aside.
- Add potatoes, sauteeing until browned, about 5 minutes.
- Add bell pepper, onion and garlic, cooking until tender.
- Add beer, beef broth, chili seasoning, diced tomatoes and beans. Bring to a boil, then turn down to a simmer. Cook, stirring occasionally, until potatoes are tender. For a less thick stew, add more beer, beef broth or water.
- Garnish with cilantro and sour cream, Served with La Baguette, Bistro Garlic Toast.