- 1 2 1/2 Pounds Fresh Bratwurst Links, Cut Into 1-inch Slices
- 2 1 Large Onion, Diced
- 3 1 Green Bell Pepper, Diced
- 4 3 Jalapeno Peppers, Diced
- 5 4 Cloves of Garlic, Minced
- 6 2 Cups Sauerkraut, Drained
- 7 2 (15 oz) Cans of Red Beans, Drained and Rinsed
- 8 2 (15 oz) Cans Petite Diced Tomatoes
- 9 1 (28 oz) Can Crushed Tomatoes
- 10 2 (15 oz) Cans Tomato Sauce
- 11 2 (12 oz) Cans Tomato Juice
- 12 1 (12 oz) Bottle of German Beer
- 13 1 Tbsp of Salt and Pepper
- 14 1 Tbsp Cumin
- 15 1/4 Cup Chili Powder
- 16 3 Tbsp White Sugar
- 17 2 tsp Garlic Powder
- 18 2 tsp Paprika
- 19 1 tsp Allspice
- 20 1 tsp Oregano
A twist on a classic fall dish, this Oktoberfest Chili has brats, sauerkraut and an Oktoberfest beer mixed right in with the beans and tomatoes. A hearty and warming recipe, it's perfect for the changing seasons.
1. Place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease.
2. Place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes.
3. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.
4. Bring the chili to a boil by getting your grill up to 275 degrees.
5. Place the pot on the grill and let it simmer for 5 hours, stirring occasionally.
6. Use a mixture of cherry and hickory chunks to get a good smoke profile for your chili.