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Steak & Beer Chili Recipe

A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream.—Betsy King, Duluth, Minnesota

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Steak & Beer Chili Recipe

Prep: 20 min. Cook: 40 min.

Yield: 10 Servings

20 40 60

Ingredients

1 boneless chuck steak (1 pound), cubed
2 tablespoons canola oil, divided
1 pound uncooked bratwurst links, sliced
1 medium onion, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (16 ounces each) hot chili beans, undrained
1 can (14-3/4 ounces) cream-style corn
1 bottle (12 ounces) beer or 1-1/2 cups beef broth
1 can (8 ounces) pizza sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
Sour cream, optional

Directions

In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer.
Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until heated through. Serve with sour cream if desired. Yield: 10 servings (about 3-1/2 quarts).

Nutritional Facts 1-1/3 cups (calculated without sour cream) equals 431 calories, 21 g fat (7 g saturated fat), 63 mg cholesterol, 1,317 mg sodium, 39 g carbohydrate, 8 g fiber, 23 g protein.

Originally published as Steak & Beer Chili in The Taste of Home Cookbook , p55