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
- 1. In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 8 servings (2 1/2 quarts).
1-1/4 cups: 383 calories, 16g fat (5g saturated fat), 34mg cholesterol, 1256mg sodium, 42g carbohydrate (7g sugars, 10g fiber), 17g protein.
Reviews for Beer Brat Chili
"This is a great slow cooker recipe. I used regular smoked sausage, because it's what we prefer and it was delicious!"
"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."
"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."
"Very, very good! Not to hot not to mild! Very easy to make! Next time I am going to try kielbasa instead of brats.."
"Wow! My husband loved this chili! I, too, added some ground beef. Will definitely make again!"
"Absolutely a keeper"
"Great and easy"
"Very good and easy to fix."
"Flavors just weren't for me. My hubby gave it a "B" he said."
"So good and SIMPLE!! Have made this THREE times now!!"
"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 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. :)"
"Made this yesterday and it is awesome. My wife is from Texas and is usually in charge of making chili, but even she loved it. The best thing is it was so easy to make."