You guys, it’s finally cooling off here in San Diego, and I’m so excited to start transitioning to those cozy fall meals.
Hearty and satisfying, this Beer Brat Chili recipe is so simple to prepare and packed with rich, chile flavor. Imagine a brat sitting in a bun, topped with chili, cheese and sauerkraut. This soup is a similar experience (just without the bun!). Start by cooking onion, garlic and bell pepper in olive oil until tender, then stir in ground pork. The pork adds some good flavor and texture to the soup as it simmers. Next, chile powder and cumin sizzle with the pork and aromatics before chopped tomatoes, tomato paste, beer, oregano and white beans are added to the mix. Finally, beer-infused brats are grilled until golden, sliced and added to the chili during the last 30 minutes of cooking. The soup is finished with grated cheddar, chopped red onion and a bit of tangy sauerkraut. The kraut helps to balance the richness of the soup, so don’t skip it! I could seriously eat bowl after bowl of this chili. It’s so darn good. Continue reading for the recipe.