Oktoberfest Chili
An Oktoberfest twist on a classic chili - spicy, hearty and flavorful, made with bratwurst and sauerkraut.
Servings: 10 -12
Calories: 562kcal
Ingredients
- 2 pounds fresh bratwurst links cut into 1-inch slices
- 3 Tablespoons bacon drippings
- 1 large onion diced
- 1 green bell pepper diced
- 1 jalapeno peppers diced
- 5 cloves garlic minced
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoon oregano
- 1 Tablespoon black pepper
- 1 Tablespoon cumin
- 3 Tablespoons chili powder
- 1 Tablespoon salt
- 1 14 ounce can Frank's sauerkraut
- 2 14.5 ounce cans Chili Ready diced tomatoes
- 1 15.5 ounce can Chili Beans
- 1 15 ounce can Pinto Beans
- 1 15 ounce can Dark Red Kidney Beans
- 2 8 ounce cans Tomato sauce
- 2 cups tomato juice
- 1 12 ounce German Oktoberfest beer
- 1/4 cup Semi-Sweet chocolate chips
Instructions
- Place the bratwurst into a large dutch oven with about 1 Tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, (takes about 15 minutes). Remove from pot, set aside. Drain excess grease.
- Place remaining bacon drippings into the dutch oven, along with the bell pepper, jalapeno pepper, and garlic and saute until the onion is translucent.Add the bratwurst back into the pot, stir in the sauerkraut, beans, diced tomatoes, tomato sauce, tomato juice, beer and spices.
- Bring the chili to a boil, reduce the temperature to low, and stir in the chocolate until melted.
- Simmer on low, stirring occasionally for a few hours. OR Place in your crock pot on low and let it take it's time without any work from you.
Notes
Loosely adapted from AllRecipes.com
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 36g | Protein: 25g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Cholesterol: 84mg | Sodium: 2607mg | Fiber: 8g | Sugar: 11g