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. 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.