Smoked Beer Brat Chili Cheese Hot Dog
I belong to the International Chili Society (ICS) and have been competing since 2018. My dad got me into cooking chili because he won local chili competitions, so I wanted to get more serious and compete at the professional level with the ICS. The recipe is a labor of love, but it’s well worth the effort!
INGREDIENTS
- 10 smoked bratwursts
- ½ cup (1 stick) butter
- 3 onions, sliced
- 3 red bell peppers, sliced
- 2 cans beer
- 16 ounces of chicken stock
- 32 ounces of beef broth with 50% less sodium
- Two 7.75-ounce cans of hot tomato sauce (I use El Pato®)
- 1 can light beer
- ½ cup black coffee
- 1 tablespoon chili paste (I use Santa Cruz®)
- 3 ounces ground cumin
- 1-ounce granulated garlic
- 2 packets of Sazón Goya® or similar seasoning
- 1 ½ ounce Hatch red chile powder (I use Santa Cruz®)
- ½ ounce onion powder
- 1 teaspoon brown sugar
- Package of hot dogs (I use Nathan’s Famous®)
- Large hot dog buns, toasted
- Garnishes: queso cheese, jalapeños, pickled red onions
Directions
If you can’t purchase smoked bratwurst, smoke them yourself with charcoal/hickory wood. They should be done in 15 minutes.
After smoking, put the brats in an aluminum pan with butter, onions, red bell peppers, 2 cans of beer, and chicken stock. Keep the aluminum pan on the grill for 45 minutes until the red bell peppers are tender.
While the vegetables and brats are cooking, add the beef broth, tomato sauce, light beer, black coffee, and chili paste to a large pot. Mix up a batch of homemade chili powder using the cumin, granulated garlic, seasoning, chile powder, onion powder, and brown sugar. Add 1 cup of this mixture to the liquids and bring to a simmer.
Take the aluminum pan off of the heat. Cut the brats into cubes. Add the brats and vegetables to the chili liquid. Cook until the chili is very thick.
Top hot dogs with chili. Garnish as desired.
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