Beer Brat Chili Recipe
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) Southwestern black beans, undrained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 package (14 ounces) fully cooked beer bratwurst links, sliced
- 1-1/2 cups frozen corn
- 1 medium sweet red pepper, chopped
- 1 medium onion, finely chopped
- 1/4 cup chili seasoning mix
- 1 garlic clove, minced
- In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 8 servings (2 1/2 quarts).
Reviews for Beer Brat Chili(6)
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This was quite different than "regular" chili. My wife and I loved it! It is very dry when assembled but all the veggies give up their juice as it cooks. We cooked it a little longer (7 hours) as it didn't really look ready at 5 or 6 hours. One of the rare recipies of the many we have tried that was wonderful exactly as listed: we didn't "tweak" anything! Well, ok, we added a bit more garlic! Will definitely make this again (and again, and....)
This was a good soup. I little bit of a twist on chili...was good for something different. I will make this one again.
This was a good standard chili, not too hot or too mild. I liked the sausages in it (I substituted a Lithuanian sausage), and the older (elementary school) eaters in the house ate it well.
Can't stop eating it!!!!!!!!!!!
Husband had 3 bowls in one sitting...yep, a great recipe! This will be a terrific addition to my fall and winter recipe collection. I enjoyed the different textures and flavors of the beans, and the tomato base was flavorful and zesty. Next time, I may add a bit of ground beef alongside the brats, but it certainly stands well on its own, just as written. :)
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