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Steak & Beer Chili Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 10 servings

Ingredients

  • 1 boneless chuck steak (1 pound), cubed
  • 2 tablespoons canola oil, divided
  • 1 pound uncooked Johnsonville® Original Bratwurst, 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

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.

Directions

  1. In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
  2. 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.
  3. Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
  4. 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).
Originally published as Steak & Beer Chili in The Taste of Home Cookbook 2011, p55

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.

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