Chili Smothered Bratwurst with Radish Relish and Parmesan and Mint Sweet Potato Fries!

Hey, hey it’s time for the recipe of the week! Every week until eternity (because that’s how much we love food) we will be bringing you a fantastic little recipe using local ingredients and a little dash of crazy from our food obsessed minds! We’ve been in a slight hibernation the past month mostly because we despise the cold (it seizes up the joints and causes the inability to type and be creative), but also because we were in the process of hoarding a bunch of tasty ideas to share. What better way to ring in the New Year than with a nice, juicy bratwurst smothered in vegetarian chili and topped with bright Russian radish relish?


Chili Smothered Bratwurst with Russian Radish Relish and Parmesan and Mint Sweet Potato Fries!

Buy It!

Russian Radish Relish

See our link HERE on how to make this absolutely amazing condiment (MAKE IT. It seriously goes with everything.)

Best Ever Vegetarian Chili (Note: I made the chili a few days in advance and froze it until it was time to smother the brat!)

1 tablespoon olive oil
1 green bell pepper, chopped
1 small red onion, chopped
5 cloves of garlic, chopped
2 stalks of celery, diced
2 jalapenos, seeded and diced
5 tomatoes, diced
2 ears of corn, roasted and kernels removed
1 can organic red kidney beans
1 can organic Cannellini beans
1 can organic black beans
1/2 tube of organic tomato paste
1/2 cup vegetable broth

(Before I begin with listing spices, I will note that I add each throughout the cooking process according to taste-which may vary, but I will give the initial amount that is added)
1 tablespoon cumin
1 teaspoon coriander
1 tablespoon sweet Hungarian paprika
1 teaspoon chili garlic seasoning
1 tablespoon Chili Con Carne Seasoning
1/2 tablespoon fajita seasoning
1 teaspoon ground mustard seed
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 tabelspoon Frank’s red hot sauce
1 teaspoon Louisiana hot sauce
1 bottle dark brown ale
1/4 cup red wine
1/4 cup brown sugar
Dash of balsamic vinegar

Sweet Potato Fries

2 large sweet potatoes
1/2 cup freshly grated Parmesan Romano cheese
1/4 cup chopped mint
Dash of salt

Local bratwurst (flavor of your choice)
1 tablespoon olive oil
2 cloves garlic, diced
Salt and pepper to taste
Freshly baked rolls


Make It!

First things first, if you have frozen the chili, begin the thaw! If not, begin the labor and love filled process of stewing it!

Vegetarian Chili

In a large pot, heat the olive oil and simmer the green bell pepper, red onion, garlic, celery, and jalapenos until fragrant and tender. Meanwhile, boil the corn for 10 minutes and then wrap both cobs in foil and bake for 10 minutes, open the foil and broil for an additional 5 minutes. Add the vegetable stock to the simmered veggies and simmer for 3 minutes. Throw in the tomatoes and stew for 15 minutes, pressing on the tomatoes and mashing them a bit during this time. Add the tomato paste and stir in the spices! Cook over medium heat for 15 minutes and then add the beer, wine, hot sauces and brown sugar. Let simmer for an additional 25 minutes. Next, mix in the corn and beans and let simmer for another 10 minutes ( as you are cooking you can add additional spices to taste!). Let cool and freeze or use fresh for this recipe.

Russian Radish Relish

See recipe

Sweet Potato Fries

Pre-heat oven to 375 degrees. Wash the sweet potatoes, poke a generous amount of holes in them with a fork and place on a microwave safe plate. Cook them in the microwave for 15-20 minutes or until you hear em’ squeal! Remove them from the microwave and let cool for 5 minutes. Cut them in half, remove the tender meat, leaving about 1/2 inch along the skin. Cut the skins into strips and lay onto baking pan. Cover with the Parmesan-Romano cheese and mint. Place in oven for 20-25 minutes or until crisp. Remove from oven and sprinkle with sea salt.


Using a cast iron pan, heat 1 tablespoon olive oil, add garlic and simmer for 2 minutes. Add bratwurst, sprinkle with salt and pepper and cook over medium-hi heat for 5-7 minutes, turning often.  Reduce heat to medium, cover and simmer for 10 minutes until cooked through.


Place brat in freshly baked roll, add the chili, and top with Russian Radish Relish. Scrape the crispy sweet potato fries from the pan and throw them onto your plate. Grab some napkins and pat yourself on the back because you’re awesome.





Leave a Reply

Your email address will not be published. Required fields are marked *