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Beer Brat Chili Recipe

Beer Brat Chili Recipe

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 YIELD: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


  • 1. In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 8 servings (2 1/2 quarts).

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

Reviews for Beer Brat Chili

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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."

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."

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.."

Reviewed Oct. 13, 2014

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

Reviewed Oct. 4, 2014

"Absolutely a keeper"

Reviewed Sep. 6, 2014

"Great and easy"

Reviewed Apr. 8, 2014

"Very good and easy to fix."

Reviewed Mar. 17, 2014

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

Reviewed Mar. 7, 2014

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

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....)"

Reviewed Sep. 15, 2013

"This was a good soup. I little bit of a twist on chili...was good for something different. I will make this one again."

Reviewed Sep. 5, 2013

"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."

Reviewed Sep. 5, 2013

"Can't stop eating it!!!!!!!!!!!"

Reviewed Aug. 20, 2013

"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. :)"

Reviewed Aug. 16, 2013

"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."

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