Steak & Beer Chili

Total Time

Prep: 20 min. Cook: 40 min.


10 servings (about 3-1/2 quarts)

Updated: Nov. 23, 2022
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
Steak & Beer Chili Recipe photo by Taste of Home


  • 1 boneless beef chuck steak (1 pound), cubed
  • 2 tablespoons canola oil, divided
  • 1 pound uncooked bratwurst links, sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 1 bottle (12 ounces) beer or 1-1/2 cups beef broth
  • 1 can (14-3/4 ounces) cream-style corn
  • 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


  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, until heated through, 25-30 minutes. Serve with sour cream if desired.

Nutrition Facts

1-1/3 cups (calculated without sour cream): 431 calories, 21g fat (7g saturated fat), 63mg cholesterol, 1317mg sodium, 39g carbohydrate (12g sugars, 8g fiber), 23g protein.