Ingredients
1 boneless beef chuck steak (1 pound), cubed2 tablespoons canola oil, divided1 pound uncooked bratwurst links, sliced1 medium onion, chopped4 garlic cloves, minced3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained2 cans (16 ounces each) hot chili beans, undrained1 bottle (12 ounces) beer or 1-1/2 cups beef broth1 can (14-3/4 ounces) cream-style corn1 can (8 ounces) pizza sauce1/2 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon crushed red pepper flakesSour cream, optional
Preparation
In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer.
Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.
