Chili Stuffed Brats

Chili Stuffed Brats

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We wanted to try something a little different with brats tonight. So we came up with the thought of stuffing them with chili and cheese and then putting them on the smoker. We had three different kinds of brats and they were all great. This would be a great tailgater, too. Just serve it on a bun. Wonderfully fun and messy. And great for cold days when you want something easy, hot and filling.

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Hemet, Ca.

Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4 servings

Ingredients

  • Brats (we did 3 different kinds)
  • Chili (we used a can of good chili)
  • Cheddar cheese, sliced
  • Sweet onion, fine chop (optional)
  • Buns

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Directions

Slice the middle open and form it into a trough. After forming the brats to where it will hold the most chili go ahead and fill it. Now you are ready for the grill. Set your wood pellet grill to “Smoke” and turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Place everything directly onto the grill and let it sit for 30 minutes. This is referred to as “smoking”; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke. After 30 minutes, turn the control up to high/400 degrees for 15 minutes. Add cheese and go another 5 minutes or until the cheese is melted.

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