Beer Brat Chili Recipe
Beer Brat Chili Recipe photo by Taste of Home
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Beer Brat Chili Recipe

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4.5 15 15
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My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them! — Katrina Krumm, Apple Valley, Minnesota
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/4 cups: 383 calories, 16g fat (5g saturated fat), 34mg cholesterol, 1256mg sodium, 42g carbohydrate (7g sugars, 10g fiber), 17g protein .


  1. In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 8 servings (2 1/2 quarts).
Originally published as Beer Brat Chili in Taste of Home September/October 2013, pjls

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sigtautiny 244675
Reviewed Feb. 29, 2016

"Very tasty. I doubled the recipe to feed everyone. For the doubled recipe I used one less can of diced tomatoes and added one extra can of diced tomato and chillies, and because no one in the family really likes bell peppers, I omitted them. I used one package beer brats and one package sweet italian sausages. The sweet italian sausage gave it a much better flavor I thought. When serving we also tried some with a dab of sour cream and a handful of cheddar cheese...excellent both ways. Definitely a keeper of a recipe."

moxiewoman 235733
Reviewed Oct. 27, 2015

"Really, really good! I didn't have any frozen corn on hand, so I substituted a can of rinsed, drained kidney beans. Easy to fix; the hardest part was opening the cans."

pamTrem 123933
Reviewed Oct. 20, 2014

"Very, very good! Not to hot not to mild! Very easy to make! Next time I am going to try kielbasa instead of brats.."

KarenKeefe 153039
Reviewed Oct. 13, 2014

"Wow! My husband loved this chili! I, too, added some ground beef. Will definitely make again!"

klandrews84 190183
Reviewed Oct. 4, 2014

"Absolutely a keeper"

kfrank92 200499
Reviewed Sep. 6, 2014

"Great and easy"

wagondorfer 184438
Reviewed Apr. 8, 2014

"Very good and easy to fix."

spoiledbasher 119930
Reviewed Mar. 17, 2014

"Flavors just weren't for me. My hubby gave it a "B" he said."

jash 184437
Reviewed Mar. 7, 2014

"So good and SIMPLE!! Have made this THREE times now!!"

Wee Willy 200497
Reviewed Nov. 9, 2013

"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....)"

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