| Beer and Brats Chili |
Serious tailgating food in a bowl. If there’s two things the Badger State is known for, besides cheese, it’s
beer and brats. No tailgate would be complete without brats on the grill. Lots of folks marinate them in
beer first and then serve them up on buns with grilled onions and yellow mustard – seriously good stuff.
We’ve used some grill seasoning here and a little smoky black pepper to get that grilled flavor and of
course lots of beer. Those Lambeau leapers need something to propel them through the winter.
Level of Difficulty: Easy
Serves 4-6.
Lineup:
2.5 lbs. fresh bratwurst, removed from casings
1 tablespoon grill seasoning ( no salt added – if possible)
1 ½ teaspoons hot chili powder
1/2 teaspoon Smokehouse black pepper
1/4 cup Dijon mustard
2 tablespoons prepared yellow mustard
2 onions, diced
2 (12 oz.) bottles beer (some cheesehead brand will work)
3 cups water or low-sodium chicken broth
1 (6 oz.) can tomato paste (no salt added)
2 large Yukon Gold potatoes, diced small
Playbook:
Heat a large stockpot over medium-high heat. Add the bratwurst and cook, breaking up the brats, until
well browned about 6-8 minutes. Drain off any fat. Add the grill seasoning, chili powder and pepper and
cook an additional 2 minutes. Add the Dijon mustard and yellow mustard, stir well. Add the onions, beer
and water and bring to a boil. Stir in tomato paste and potatoes. Reduce heat to low and simmer for 30
minutes or until potatoes are tender.
Special Teams:
Grated cheese
Rolls
Beer
Special Note: Depending on the bratwurst, this chili will tend to be on the salty side. To combat that we
have added low-sodium products and some potatoes.
beer and brats. No tailgate would be complete without brats on the grill. Lots of folks marinate them in
beer first and then serve them up on buns with grilled onions and yellow mustard – seriously good stuff.
We’ve used some grill seasoning here and a little smoky black pepper to get that grilled flavor and of
course lots of beer. Those Lambeau leapers need something to propel them through the winter.
Level of Difficulty: Easy
Serves 4-6.
Lineup:
2.5 lbs. fresh bratwurst, removed from casings
1 tablespoon grill seasoning ( no salt added – if possible)
1 ½ teaspoons hot chili powder
1/2 teaspoon Smokehouse black pepper
1/4 cup Dijon mustard
2 tablespoons prepared yellow mustard
2 onions, diced
2 (12 oz.) bottles beer (some cheesehead brand will work)
3 cups water or low-sodium chicken broth
1 (6 oz.) can tomato paste (no salt added)
2 large Yukon Gold potatoes, diced small
Playbook:
Heat a large stockpot over medium-high heat. Add the bratwurst and cook, breaking up the brats, until
well browned about 6-8 minutes. Drain off any fat. Add the grill seasoning, chili powder and pepper and
cook an additional 2 minutes. Add the Dijon mustard and yellow mustard, stir well. Add the onions, beer
and water and bring to a boil. Stir in tomato paste and potatoes. Reduce heat to low and simmer for 30
minutes or until potatoes are tender.
Special Teams:
Grated cheese
Rolls
Beer
Special Note: Depending on the bratwurst, this chili will tend to be on the salty side. To combat that we
have added low-sodium products and some potatoes.
