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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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  1. 2 tablespoons olive oil
  2. 1 lb Mountain View Meat Co Polish Sausage, sliced into rounds
  3. 1 Triple S Farms Sweet Potato, cut into cubes
  4. 1 yellow onion, chopped
  5. 1 red bell pepper, chopped
  6. 2 cloves garlic
  7. 12 ounce Coop Elevator Wheat Beer
  8. 1 cup beef broth
  9. 1 pkg Ben Jack Laredo Chili Seasoning
  10. 1(10 oz) can diced tomatoes and green chiles, undrained
  11. 1 (15 oz) can pinto beans, rinsed and drained
  12. Scissortail Farms chopped cilantro
  13. Hiland Sour Cream
  14. La Baguette Bistro Garlic Toast
  1. 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.
  2. Add potatoes, sauteeing until browned, about 5 minutes.
  3. Add bell pepper, onion and garlic, cooking until tender.
  4. 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.
  5. Garnish with cilantro and sour cream, Served with La Baguette, Bistro Garlic Toast.

Find it online: https://www.miocoalition.com/recipes/beer-and-brats-chili/