Steak & Beer Chili
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 TimePrep: 20 min. Cook: 40 min.
Makes10 servings (about 3-1/2 quarts)
- 1 boneless beef chuck steak (1 pound), cubed
- 2 tablespoons canola oil, divided
- 1 pound Johnsonville® Original Brats, 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
- In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
- 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.
- Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
- Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until heated through. Serve with sour cream if desired.
Nutrition Facts1-1/3 cups (calculated without sour cream): 431 calories, 21g fat (7g saturated fat), 63mg cholesterol, 1317mg sodium, 39g carbohydrate (12g sugars, 8g fiber), 23g protein.
Originally published as Skillet Steak and Beer Chili in Taste of Home Cookbook Contest 2010/2011
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