Beer Brat Chili
Serves:
8
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My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them!
Dovetailing Tip: Use the 4 brats that you grilled on Meal 3. Slice them up and add to this recipe.
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Ingredients:
| 1 (15-ounce) can | white kidney or cannellini beans, rinsed and drained |
| 1 (15-ounce) can | pinto bean, rinsed and drained |
| 1 (15-ounce) can | southwestern black beans, undrained |
| 1 (14 1/2-ounce) can | italian diced tomato, undrained |
| 1 (10-ounce) can | diced tomatoes with chilies, undrained |
| 4 (14-ounce) packages | fully cooked beer bratwurst links, sliced |
| 1 1/2 cups | frozen corn |
| 1 | medium sweet red pepper, chopped |
| 1 | medium onion, finely chopped |
| 1/4 cup | chili seasoning mix |
| 1 | garlic clove, minced |
Directions:
In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 8 servings (2 1/2 quarts).
Source: tasteofhome.com
