Beer Chili Cheese Brats

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If you are looking for the perfect Brewhouse Pub food made at home – you came to the right place! This delectable combination of beer cheese, a quick chili and bratwurst come together as the perfect grown-up version of a chili cheese dog. Beer Chili Cheese Brats are going to make the whole family happy and probably need a fork and knife to eat it all up!

Beer Chili Cheese Brats
Beer Chili Cheese Brats

The quick chili is amazing and can be used in so many ways. You get some much flavor in a short time – it’s incredible. The beef broth lends a lot of the flavor – don’t use water! Always use broth whenever you can. If you really want to develop flavor – you could use dried kidney beans, and soak them in beef broth the night before instead of using canned beans.

Beer Chili Cheese Brats

I didn’t serve a side dish with this recipe – because Holy Moly is it filling. The hubs and older boys had two each but the rest of us barely polished off one! If you wanted to make only one per person you could serve with some fries or tots. Or you could add a side salad to cut back on the considerable caloric intake.

Beer Chili Cheese Brats

Now Let’s Get Cookin’!


Beer Chili Cheese Brats

A grown-up chili cheese dogs with beer cheese, quick chili and grilled bratwurst.
Course Main Course
Cuisine American
Keyword beer cheese sauce, brats, bratwurst, cheese, cheese sauce, chili, onions, quick chili
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6


  • 8 Hoagie Rolls
  • 8 Bratwurst
  • ½ White Onion diced, divided
  • 1 tsp Parsley for garnish

For the Chili

  • 2 15oz can Kidney Beans drained
  • 1 15oz can Crushed Tomatoes
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Parsley
  • 1 tsp Salt
  • 1 cup Beef Broth

For the Beer Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 12 oz Lager
  • 1 cup Heavy Cream
  • 2 cup Sharp Cheddar Cheese


  • Prepare all of the ingredients. Preheat grill or grill pan to medium-high.
  • In a sauce pan over medium heat, add oil, garlic and half of diced onion. Cook for 3 minutes. Add remaining chili ingredients and stir to combine. Reduce heat to medium-low and cover to simmer.
  • In another sauce pan over medium heat, add butter. Once melted, whisk in flour and cook for 2 minutes. Whisk in lager and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Add in cheese and fully incorporated.
  • Add brats to grill and cook for 9 minutes on each side.
  • Split rolls and place on grill for 2-3 minutes.
  • Place bratwurts on grilled bun and top with chili, then beer cheese. Sprinkle with remaining onion and parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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5 thoughts on “Beer Chili Cheese Brats

  1. Michele Morin – Warren, Maine – Michele Morin is a Bible teacher, writer, reader, and gardener committed to the truth that women can become confident Christ-followers and students of God's Word. She has been married to an unreasonably patient husband for thirty-plus years, and together they have four sons, four daughters-in-love, and five adorable grandchildren. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks, and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook, Instagram, Twitter.
    Michele Morin says:

    Oh… summer food!

  2. We will really enjoy your Beer Chili Cheese Brats, they look delicious. Your awesome post is featured on Full Plate Thursday, 542 this week. Thanks so much for sharing with us and come back to see us real soon!
    Miz Helen

  3. shelbeeontheedge1 – Watertown, NY – Over 40 Blogger living on the edge of sanity, midlife, and fashion. Army wife, boymom, and serious coffee drinker.
    shelbeeontheedge1 says:

    You had at me at beer and chili! Although I am not a huge fan of brats, but I might enjoy them this way! Thanks for sharing and linking, Estelle!


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