Go Back
Print

Chili with Brats

Author abountifulkitchen

Ingredients

  • 3-4 *Bratwurst
  • 1 lb ground beef extra lean
  • 1-2 onions chopped
  • 1 green pepper chopped (optional)
  • 1-2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1-2 cloves chopped garlic
  • 3 15 oz. cans small red beans drained
  • 2 14.5 oz. cans chopped tomatoes with juices
  • 1/2 jar 16 oz medium green chili sauce if it's mild, I throw the whole jar in
  • 1 tablespoon sugar
  • Salt ground pepper

Instructions

  1. Cook the Bratwurst in a pan on medium high heat, turning once. After brown on both sides, add a little water to the pan - about 1/4 cup, and cover. Let steam for 8 minutes. Remove to cutting board. Let sit.
  2. Cook ground meat in large heavy pan. Drain any grease, add chopped onions, pepper and cook until onion is softened, about 5 minutes. Add chili powder, cumin and chopped garlic. Season generously with salt and pepper.
  3. Add the drained cans of beans, chopped tomatoes, green chili sauce and sugar. If you like a thicker chili, add a can of tomato sauce or some tomato paste. Slice the Bratwurst, add to the pot. Cook for several hours, covered on stove top- low heat.

Recipe Notes

- I usually double this amount.-*You can substitute any type of sausage - ground or Polish, Italian...it's all good. If you live in or around Utah, I recommend Colosimo's Sausage. They make great Bratwurst, and other flavors of sausage. They have been making sausage since the early 1920's, and they produce a great product free of unmentionable fillers usually found in sausage. -Slow cooking a roast- pork or beef, then shredding or dicing it into the chili is great too. Or cut the roast into small pieces, brown and season and throw all of the ingredients into a dutch oven or crock pot and cook for 10 hours on low heat.- Beans - you may use canned, or soak and cook some of the 10, 000 pounds of beans you have in your food storage. Any combo - I have tried black, red, chili (which I think are pintos), butter beans (icky), or white.-This is best when cooked for at least 6-8 hours on low heat or dumped into slow cooker after the meats are cooked.