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Beer 'n' Brat Cocoa Chili




Source of Recipe


Suzanne Martinson


List of Ingredients




First step:
10 links (two 19.76-ounce packages) bratwurst links
1 tablespoon olive oil
1 tablespoon dark chili powder (we used chipotle chile pepper)
1 tablespoon fresh garlic, crushed
2 tablespoons cocoa powder


Second step:
28-ounce can whole stewed tomatoes
29-ounce can diced tomatoes
2 cups beer
30-ounce can black beans, drained and rinsed
15.5-ounce can hot chili beans
16-ounce bag frozen whole kernel corn
16-ounce bag frozen whole small (pearled) onions (we left this out)
3 cups celery, cut in large chunks
2 cups onion, cut in large chunks
1 green bell pepper, roasted and cut in chunks (we substituted 1/2 cup fresh green pepper)
1 red bell pepper, roasted and cut in chunks (we used jarred roasted red pepper)
4 cups water
1 bunch green onions, sliced in 1/2-inch lengths (we used these)
2 teaspoons cumin
3 tablespoons fresh cilantro, chopped
1 tablespoon onion powder
2 tablespoons fresh garlic, crushed
1/2 teaspoon red pepper flakes
1 teaspoon white pepper
1 teaspoon cayenne pepper


Final step:
6 tablespoons dark chili powder (add only for additional heat)
1 fresh lime, juiced with pulp
1 tablespoon sugar
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste

Optional toppings: sour cream, shredded pepperjack, sharp cheddar or fontina


Recipe



In a large stock pot, heat oil over medium. Add bratwurst (cut in 1-inch chunks) and remaining ingredients in first step as noted. Sauté while stirring until sausage is fully cooked, about 6 to 8 minutes.

Stir in all ingredients in second step. Simmer on low for about 45 minutes, stirring occasionally to prevent burning.

Blend ingredients noted in final step, and simmer an extra 15 minutes.

Serve topped with sour cream or your favorite cheese and a crusty French, Italian or sourdough bread.