Beer Brat Crockpot Chili

Prep Time
Cook Time
6h 20m
Ready In

"I had a really good freezer stash of Beer Brats and didn't want to just pan fry them. So decided to see if I could make a chili with them. And By George,the recipe turned out much better than I expected. :) Now as with most of my recipes, you can put your own spin on them. Now with the beans,I used a combination Chili seasoned pintos and Chili seasoned Great Northern,as long as you use Chili ready beans it doesn't matter.Serve with cornbread or your favorite crusty bread. Posted on 12/9/15. " Keep Smiling :)"

Original recipe yields 4 servings


  • Serving Size: 1 (370.9 g)
  • Calories 460.6
  • Total Fat - 34.1 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 65.8 mg
  • Sodium - 1117.7 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 6.4 g
  • Sugars - 8.5 g
  • Protein - 18.1 g
  • Calcium - 107.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.4 mg

Step 1

Combine all spice blend ingredients and set aside.

Step 2

In a medium size skillet over medium heat and cook meat and onion until meat is browned and onion is tender(do not drain meat).

Step 3

Pour meat/onion into 3 quart crockpot and add rest of ingredients and stir well.

Step 4

Cover and cook on low for 6 hours.

Tips & Variations

  • 3 quart Crockpot/ Slow Cooker


This was one great bowl of chili! I doubled the recipe since my crock pot is larger than 3 quarts and I didnt want the chili to burn. Didnt have any coriander on hand so I added a little more cumin and oregano. Also use Bush's chili beans and a red onion instead of sweet. We enjoyed the brats in the chili instead of ground beef a very nice change of pace. So happy I made a double batch so we had enough for a few days. Thank you Chef shapeweaver for creating this recipe it is going in my favorites! Made and reviewed for the Alphabet tag game.

review by:
(30 Sep 2019)


Delicious. I made a couple of changes. I used canned kidney beans because we don't care for the beans called "chili beans". (pintos, I think) and I added about 1 cup of beef broth, because we prefer a thinner chili. But otherwise made as directed. The spices were perfect!

review by:
(23 Jan 2016)