Sweet and Spicy Bratwurst Chili Recipe
This 5-can “dump and go” sweet and spicy bratwurst chili recipe is made with Wisconsin bratwurst and it comes together so easily and quickly, you’ll want to make it tonight! Slow cooker adaptable and freezer friendly, too!
I can’t believe my big 5-0 is TOMORROW! Brian’s planning to take the rest of the week off of work to help me celebrate, because he’s leaving on a week long business trip on Monday. He’s my rock, and I love that he understands how much I’ll miss him. OKAY, maybe he just needs a break from work, but hey, I can pretend anything I want to about his reasoning 😉
TODAY’S recipes: My SWEET AND SPICY BRATWURST CHILI RECIPE (get the recipe below) , SARA made BROWN BUTTER HAZELNUT BIRTHDAY BROWNIES MONICA made BLUEBERRY CROSTADA These recipes are so good that your eyes may roll back into your head a little. No worries, though, because it’s not permanent… the easiest cure is to make and eat them!
Now let’s move on to my delicious bratwurst chili recipe.
I should probably have titled this recipe “5-can dump it stew” or “lazy chef’s chili” because although it’s packed with flavor, making it taste like it stewed for hours, it literally takes 15 minutes to make.
Oh, and if you’re more of a traditionalist when it comes to chili, I’ve got a couple of other recipes that you’ll definitely want to check out.
Chili Cheese Corn Dog Casserole
Sweet and Spicy Bratwurst Chili
Ingredients
- 1 medium onion diced
- 1 medium green bell pepper diced
- 1 garlic clove minced
- 1 Tablespoon salted butter
- 1 lb uncooked ground bratwurst (or pre-cooked brats diced)
- 16 oz (2 cups) fruit salsa (I use Renfro’s Pineapple Habenero)
- 16 oz (2 cups) black bean & corn salsa (I use Newman’s Own®)
- 12 oz can cooked black beans well rinsed and drained
- 2 chipotle peppers in adobe sauce finely chopped
- 1 cup frozen corn niblets
- 14 oz (roughly 2 cups) diced Mexican style w/green pepper and onion or fire roasted tomatoes
- 8 oz cranberry-apple preserves
Instructions
- Melt butter in a large soup or stock pot. Add onions, peppers, and garlic and sauté until onions are translucent, about 3 minutes.
- Add bratwurst and cook until it’s browned, about 8 minutes.
- Add remaining ingredients and bring to a boil, then reduce heat and simmer for 5 minutes.
- Garnish with blue corn chips, green onions, shredded cheese and/or sour cream.
Notes
Nutrition
Bratwurst in chili? Never thought of it but boy does it sounds delicious! Lots of wonderful posts here and I can’t wait to go through all of them!
Living in Wisconsin makes it possible for me to live and breathe bratwurst, Kelli. I sub it for Italian sausage all the time, so if you’re not into the taste of them, this recipe would be just as tasty with ground Italian sausage 🙂
Thanks SO much for coming by!
Bratwurst Chili using fruit salsa? You never cease to amaze me. Putting it all on my shopping list.
Ha! Thank you, Karen. I’m not sure if I’m anything special…just a good old Wisconsin girl
Yumm I may need to use this for our chili cook off next month 😉
Give it a shot! Throw some beer in one hand and this chili in the other! 🙂
It brings out the best of Wisconsin in everyone, Chris! 😉
I am making this for Super Bowl Sunday!!
well, forget it, if I wait til then, the guys’ll all eat it — I’m making it tomorrow!
Ha! Having grown up with a couple of big guys in the house, I can relate, Kari!
Thankfully, this chili is so easy to make, you can have more than enough for everyone!
Made this today. I didn’t see a pineapple salsa, so I went with the peach mango salsa. It was super yummy.
Where do you find the cranberry apple preserves? Can I omit or is there a substitute I could use?