Oktoberfest Chili
Ingreadient
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2 ½ pounds fresh bratwurst links, cut into 1-inch slices
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2 tablespoons bacon drippings, divided
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1 large onion, diced
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1 green bell pepper, diced
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2 jalapeño chile peppers, diced
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4 cloves garlic, minced
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2 (15 ounce) cans red beans, drained and rinsed
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2 (15 ounce) cans petite diced tomatoes
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2 (15 ounce) cans tomato sauce
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1 (28 ounce) can crushed tomatoes
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2 (12 fluid ounce) cans tomato juice
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2 cups sauerkraut, drained
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1 (12 fluid ounce) can or bottle German-style beer
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¼ cup chili powder
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3 tablespoons white sugar
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1 tablespoon salt
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1 tablespoon ground black pepper
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1 tablespoon cumin
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2 teaspoons garlic powder
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2 teaspoons paprika
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1 teaspoon allspice
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1 teaspoon oregano
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2 ½ ounces milk chocolate candy
Direction
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Cook and stir bratwurst in 1 tablespoon bacon drippings in a large skillet over medium heat until browned and no longer pink inside, about 15 minutes. Drain excess grease.
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Heat remaining 1 tablespoon bacon drippings in a large, deep pot over medium heat. Add onion, bell pepper, jalapeños, and garlic; cook and stir until onion is translucent, about 8 minutes. Add bratwurst to the pot; stir in red beans, petite diced tomatoes, tomato sauce, crushed tomatoes, tomato juice, sauerkraut, beer, chili powder, sugar, salt, black pepper, cumin, garlic powder, paprika, allspice, and oregano.
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Bring chili mixture to a boil, then reduce heat to a simmer; stir in milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.
