Wisconsin-Proud Beer & Brat Chili 🍺

If there’s one thing Wisconsin knows how to do, it’s beer, brats, and comfort food. This hearty Beer & Brat Chili brings all three together in one deeply flavorful pot. Smoky spices, rich tomatoes, and locally inspired ingredients make this chili perfect for game day, chili competitions, or a cozy night in when you want something bold and satisfying.

Made with bratwurst from a local meat market and beer from Stevens Point Brewery, this chili is unapologetically Wisconsin through and through.

Estimated Yield:

• 10–12 hearty bowl servings (about 1½–2 cups each)

• 15–18 moderate servings

• 25–30 small tasting cups (perfect for competitions or parties)

Because it’s packed with 4 pounds of meat plus beans and tomatoes, it’s definitely a crowd-feeder. And honestly? It tastes even better the next day, so leftovers are a win.

Ingredients

Spice Mix

• 2 tablespoons kosher salt

• 5 tablespoons chili powder

• 2 teaspoons chipotle chili powder (or paprika)

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon cayenne pepper (more to taste)

• 1½ teaspoons black pepper

• 2 teaspoons sugar

• 2 teaspoons cocoa powder

Chili

• 2 pounds bratwurst, casings removed (I used double beer brats from Ski's meat market)

• 2 pounds ground beef (chuck)

• 2 onions, chopped (about 1½–2 cups)

• 2 bell peppers, chopped

• 6 cloves garlic, minced

• 3 tablespoons tomato paste

• 2 tablespoons Worcestershire sauce

• 2 bottles beer (I used Point Amber Lager)

• 3 (15-ounce) cans crushed tomatoes

• 1 (15-ounce) can diced tomatoes

• 3 (15-ounce) cans beans, drained (kidney, black, and pinto)

• 1 cup beef broth

• 2 tablespoons apple cider vinegar

Instructions

1. Make the spice mix In a small bowl, combine all ingredients from kosher salt through cocoa powder. Set aside.

2. Brown the meats Heat a large Dutch oven over medium heat. Add the brat meat and cook until nicely browned. Remove and set aside. Add the ground beef and cook until well browned. Drain off all but about 2 tablespoons of fat.

Sizzling beef and brat getting cozy in cast iron — crispy edges, juicy bites, and a smoky, savory aroma that promises bold flavor in every spoonful.

3. Build the flavor Return the brat meat to the pot. Add the onions and bell peppers along with half of the spice mix. Cook until the vegetables are tender and the onions are translucent.

4. Add aromatics Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste and Worcestershire sauce and cook for 2 minutes to deepen the flavor.

Now the real magic begins — onions, peppers, and garlic hit the pot, releasing that irresistible aroma that says, “Something incredible is happening in here.”

5. Deglaze Pour in the beer, scraping up all the flavorful browned bits from the bottom and sides of the pot.

6. Simmer Add the crushed tomatoes, diced tomatoes, beans, beef broth, and remaining spice mix. Reduce heat to medium-low and simmer uncovered for 2 hours, stirring occasionally.

7. Finish Turn off the heat and stir in the apple cider vinegar to brighten everything up.

To Serve

Serve hot with your favorite toppings. I loved this chili over cooked elbow noodles, finished with crumbled cheese curds—because Wisconsin. 🧀

Put it inside of you and enjoy!