Brats, Beer, Bacon & Beans Chili

January 11, 2016

Chipotle Peppers, Adobe Sauce, Smoked Paprika, BUSH'S® Chili Pinto Beans, and IPA beer, quickly add depth of flavor to a 20-minute Brats, Beer, Bacon & Beans Chili! For variation of color and taste, bacon, pinto, kidney, cannellini, and chili beans, along with a squeeze of lime, and a sprinkling of queso fresco make this a true chili experience! #BushsChiliCookOff 

 

 

I love making chili. When I read about #BushsChiliCookOff  I knew it was time to get my creative chili head on! Off to the store I went AGAIN for more BUSH'S® Best Beans! Remember my last blog where I showed off my stack of assorted beans? Well, I had used almost all of them within the week and needed more. Or maybe I just love to cruise the canned bean aisle while brainstorming my next chili recipe.

 

It was on the way home a question popped in my mind. What would happen if you blended chipotle adobe sauce and chipotle peppers with some IPA. Once home, I gave the conjured concoction a whirl in the blender, added and spices and BAM a chili sauce that had depth and flavor ~ QUICK! I am delighted! I hope you will be too!

 

Here is my best tip for making scrumptious chili! 

Flavor & Quick Tip: Start with BUSH'S® BEANS! 

 

Brats, Beer, Bacon & Beans Chili

Ingredients:

16 oz sliced bacon

16-19 oz bratwurst, without casing

1 large green bell pepper, chopped (1-cup)

2 tablespoon toasted dried onions

1 cup IPA beer or favorite beer

1/4 cup chipotle adobe sauce with 2-4 chipotle peppers

1/2 tablespoon roasted ground cumin

1/2 tablespoon chili powder blend

1 teaspoon smoked paprika

1 teaspoon granulated garlic

1 (14.5 oz) can diced tomatoes, with liquid

1 can (16 oz) BUSH'S® Chili Pinto Beans, with liquid

1 can (16 oz) BUSH'S® Pinto Beans, drained

1 can (16 oz) BUSH'S® Dark Red Kidney Beans, drained

2 cans (15.5 oz) BUSH'S® Cannellini Beans, drained

fresh lime juice to taste

1 cup crumbled queso fresco cheese

1/2 cup green onion

salt to taste

1/2 cup cilantro leaves (optional)

 

Directions:

Cover two rimmed cookie sheets with foil. Arrange bacon strips in a single layer.  Bake bacon at 400 degrees for 18-22 minutes, or until crispy. Oven does not have to be preheated. Drain on paper towels. Break into ½-inch pieces when cool enough to handle. Reserve 1/2 cup bacon for topping. Set aside.

 

Heat a large skillet over medium-high heat. Break off pieces of bratwurst into skillet; cook 5 minutes. With end of spatula, break bratwurst into ½-inch pieces.  Add green bell pepper and dried onions; cook 3 minutes.

 

Meanwhile, in blender puree beer, adobe sauce with chipotle peppers, cumin, chili powder, smoked paprika and granulated garlic, into a blender. Add puree mixture to bratwurst after green bell peppers have cooked. Bring mixture to a boil, stirring occasionally.

 

Add tomatoes and all of the beans. Simmer for 5-10 minutes on low. Remove from heat, add all of the bacon except the reserved bacon. Add lime juice and salt to taste. Ladle into bowls, top with Queso Fresco, green onions, cilantro, and reserved bacon.

Servings: 6-8

 

Chili Time! 

 

Photo Gallery Chili Tips

 

Flavor Tip: Bake bacon in oven to achieve extra cripsy bacon without the fat! 

 

Flavor Tip: Bratwurst is a flavorfully fun way to change up your chii!

Quick Tip: Dry Toasted Onions add instant onion flavor without

the chopping nor the crying! 

 

Flavor Tip: Use 4 types of BUSH'S® BEST BEANS for variation in texture and flavor! 

Quick Tip: You can make chii in 25 minutes by using canned beans! 

 

Quick Tip: BUSH'S® PINTO CHILI BEANS instantly deepens chili flavor!

 

 Until next time, keep warm,

eat chili, and MERRY COOKING!

 

Special thanks to The Daily Meal for getting the word out and for judging #BUSHSCHILICOOKOFF!

 

Thank you BUSH'S® BEST BEANS for sponsoring BUSH'S® Chili CookOff! I've had so much flavorful fun! 

 

 

 

 

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