Farmer Boy Recipe - Fresh Bratwurst Chili

Here's a great meal you can make with some of that homemade bratwurst from the recipe I posted in 2011.  If you are about to make some of that fresh bratwurst, you could leave some of the mix aside, instead of stuffing it - otherwise, you'll have to take the meat back out of the casings.  Either way, you'll be treating the meat as if it were merely pre-seasoned ground beef.  So if you haven't made fresh bratwurst from my recipe, you can go back now and see how to season the ground beef and use that instead.  (or, you could even use "store bought" brats - not my first choice!)  Either way, I think you'll really enjoy this chili recipe!

Farmer Boy Bratwurst Chili

Ingredients: (makes about 4 quarts, 14 - 16 servings)

• 1 lb. Fresh Bratwurst meat (without the casings)
• 1 lb. ground beef
• 2 Cups onion, chopped
• 1 large Green Pepper, chopped
• 2 cloves of garlic, minced
• 1 can (6 oz.) Tomato paste
• 1 can (28 oz.) Diced Tomatoes (not drained)
• 1 can (16 oz.) Tomato sauce
• 2 cans (16 oz.) Kindney Beans (rinse & drain) or use dried, soaked & cooked
• 1 can (16 oz.) whole kernel Corn (drain) or Fresh corn off the cob
• 1 can (16 oz.) pinto beans (or dried, soaked & cooked)
• 2 Tablespoons - chili powder (or more, if you like it hot!)
• 1 small can (4 oz.) Green Chilies, chopped
• 1/2 teaspoon - ground cinnamon
• 1 teaspoon - ground cumin
• 1/2 teaspoon - ground oregano
• 1/2 teaspoon - salt & pepper
• 2 Bay leaves

Directions: In a skillet, stirring over medium heat: brown the meats, onions and green peppers. Drain off the fat and place into a large pot.  Add all the remaining ingredients, cover and bring to a boil.  Lower the heat and simmer for 1 1/2 to 2 hours.  Remove the bay leaves before serving.

You may wish to top it with grated sharp cheddar cheese or a dollop of sour cream. You could also add crackers or tortilla chips, or serve it over cornbread - just do what pleases you - you could dip a banana in it, if that's what you like!

When I make this during the gardening season, I use chilies from the garden that I've dried.  I always remove the seeds and the membrane walls, which is where all that heat comes from - but if you like heat, leave them intact.  The closer you can come to "Fresh-from-the garden", the more flavor you'll have in your dish. (Remember this recipe for a Cinco de Mayo celebration!)

If you make this, please let us all know, by leaving a comment here.  Thanks.

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The Old Man in the Bib Overalls