Smoky Slow-Cooked Beer Brat Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This smoky slow cooked beer brat chili recipe is a hearty and flavorful twist on the classic chili dish. Made with tender beer-infused bratwurst, smoky spices, and slow-cooked to perfection, this chili is sure to be a crowd-pleaser. The combination of the rich flavors from the bratwurst and the smoky undertones create a delicious and comforting dish that is perfect for chilly evenings or game day gatherings. Serve it with some crusty bread or over rice for a satisfying meal.

Keywords: smoky, slow-cooked, beer brat, chili, flavorful.

smoky slow cooked beer brat chili recipe details

Smoky slow cooked beer brat chili recipe, recipe Rating: 4.7
Number of votes:119

This chunky chili uses beer brats for a meaty texture and has a slightly sweet taste backed by a good slow spicy kick.
Ready in: 9 hours

Ingredients

Serves: 12

• 2 dried chipotle peppers
• 1 pound lean ground beef
• 1 pound beer brats
• 1/2 cup brewed coffee
• 6 cloves garlic, chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 poblano pepper, seeded and chopped
• 2 serrano peppers, seeded and chopped
• 1 anaheim pepper, seeded and chopped
• 1/4 jar sliced jalapenos
• 1 (15 ounce) can black beans
• 1 (15 ounce) can red kidney beans
• 1 (15 ounce) can black-eyed peas (suggested: Glory slightly seasoned)
• 1 (14.5 ounce) can tomatoes and okra
• 1 (14 ounce) can tomato sauce
• 9 ounces tomato paste
• 1 cup beef broth
• 3 tablespoons chili powder
• 2 tablespoons chipotle chili powder
• 1 1/2 tablespoons onion powder
• 1 tablespoon sage
• 1 tablespoon basil
• 1 tablespoon ground cumin
• 1 tsp cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon cilantro
• 1 teaspoon tarragon
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cinnamon

Preparation method

Prep: 1 hour | Cook: 8 hours

1. Reconstitute dried chipotle chilis by lightly roasting, about 1 minute on each side, in small skillet over medium-high heat, then placing in a bowl of very hot water for 20 to 30 minutes.
2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the cooked beef in a large slow cooker/crockpot.
3. Cut brats into half-inch slices, then cut slices in half. Heat on medium high until lightly browned. Drain and place in slow cooker.
4. Remove ribs, stems, and seeds from reconstituted chipotles and cut into thin strips. Place in blender with 1/2 cup coffee and blend until finely chopped. Strain coffee-chipotle liquid through a fine mesh sieve into the slow cooker.
5. Add the peppers, beans, okra, tomato sauce, tomato paste, beef broth, chipotle chili powder, onion powder, sage, basil, ground cumin, cayenne pepper, black pepper, cilantro, and tarragon to slow cooker. Stir well and cook on low for 8 hours.
6. Before serving stir in brown sugar, cinnamon, and Worcestershire sauce.