Oktoberfest Chili Recipes

OKTOBERFEST CHILI

Oktoberfest Chili image

A hearty chili with a little kick and a German twist.

Provided by bbuedel

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 5h45m

Yield 14

Number Of Ingredients 23

Ingredients

2 ½ pounds fresh bratwurst links, cut into 1-inch slices
2 tablespoons bacon drippings, divided
1 large onion, diced
1 green bell pepper, diced
2 jalapeno peppers, diced
4 cloves garlic, minced
2 cups sauerkraut, drained
2 (15 ounce) cans red beans, drained and rinsed
2 (15 ounce) cans petite diced tomatoes
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans tomato sauce
2 (12 fluid ounce) cans tomato juice
1 (12 fluid ounce) can or bottle German-style beer
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cumin
¼ cup chili powder
3 tablespoons white sugar
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
2 ½ ounces milk chocolate candy

Steps:

Place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease.
Place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.
Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 36.2 g, Cholesterol 50.4 mg, Fat 24.9 g, Fiber 7.9 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 2222.7 mg, Sugar 13.6 g

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

Steps:

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

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