Beer Brat Chili
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.
|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|
In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Yield: 8 servings (2 1/2 quarts).