Taste of Home
Steak & Beer Chili
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 10 servings (about 3-1/2 quarts).
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
Ingredients
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1 boneless beef chuck steak (1 pound), cubed
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2 tablespoons canola oil, divided
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1 pound uncooked bratwurst links, sliced
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1 medium onion, chopped
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4 garlic cloves, minced
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3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
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2 cans (16 ounces each) hot chili beans, undrained
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1 bottle (12 ounces) beer or 1-1/2 cups beef broth
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1 can (14-3/4 ounces) cream-style corn
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1 can (8 ounces) pizza sauce
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1/2 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon crushed red pepper flakes
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Sour cream, optional
Directions
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1.
In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
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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.
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3.
Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
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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.
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