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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream.Betsy King, Duluth, Minnesota Ingredients:
1 boneless chuck steak (1 pound), cubed |
2 tablespoons canola oil, divided |
1 pound uncooked johnsonville® original bratwurst, sliced |
1 medium onion, chopped |
4 garlic cloves, minced |
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained |
2 cans (16 ounces each) hot chili beans, undrained |
1 can (14-3/4 ounces) cream-style corn |
1 bottle (12 ounces) beer or 1-1/2 cups beef broth |
1 can (8 ounces) pizza sauce |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
sour cream, optional |
Directions:
1. In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
2. Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer.
3. Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
4. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until heated through. Serve with sour cream if desired. Yield: 10 servings (about 3-1/2 quarts).
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