Steak & Beer Chili

A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. If you ask me, this is guy food at its very best.

—Elizabeth King, Duluth, MN

Prep: 20 min. • Cook: 40 min. • Makes: 10 servings

• 1 boneless beef chuck steak (1 lb.), cubed
• 2 Tbsp. canola oil, divided
• 1 lb. uncooked bratwurst links, sliced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 cans (14 ½ oz. each) diced tomatoes with mild green chiles, undrained
• 2 cans (16 oz. each) hot chili beans, undrained
• 1 bottle (12 oz.) beer or 1 ½ cups beef broth
• 1 can (14 ¾ oz.) cream-style corn
• 1 can (8 oz.) pizza sauce
• ½ tsp. chili powder
• ½ tsp. ground cumin
• ¼ tsp. crushed red pepper flakes
• Sour cream, optional

1. 1. In a Dutch oven, brown steak in 1 Tbsp. oil. Remove and keep warm.
2. 2. Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add the garlic; cook 1 minute longer.
3. 3. Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
4. 4. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.

1 ⅓ cups: 431 cal., 21g fat (7g sat. fat), 63mg chol., 1317mg sod., 39g carb. (12g sugars, 8g fiber), 23g pro.