Chili Cheese Brats are the answer to the question “what if a chili cheese dog and a brat had a child that was somehow better than both?” Real chili spices, a little heat, and cheese mixed into the pork. These are the brats we make when we know the Vikings are playing and people are going to want something that feels like cheating on their diet.
How To Cook It
Grill or smoke to 160°F internal. The chili spices bloom better with a little char.
Typical timing: 12–18 minutes grilled, 50–70 minutes smoked
- 01Medium-high grill heat works well here. The chili components benefit from some browning.
- 02Turn every 3–4 minutes. These can go from perfect to overcooked fast because of the fat content.
- 03Pull right at 160°F — the cheese inside will be fully liquid.
- 04Rest 3–4 minutes. These are especially good with a cold beer and a paper towel.
- 05Optional but recommended: serve with a little extra shredded cheese and a spoon of actual chili on the side.
Best for: Football season, tailgating, anyone who thinks regular cheddar brats are too polite, cold nights when you want something that fights back a little.
What’s In It
Short list. Real ingredients.
Ingredients
- · Whole-muscle pork
- · Chili seasoning blend (cumin, chili powder, garlic, etc.)
- · Shredded cheddar
- · A touch of heat
- · Natural hog casings
Sourcing: Same pork as all our brats. The cheese and spices are real pantry ingredients we measure in small batches — not a pre-made “chili cheese” emulsion from a plant.
Still starts with whole-muscle pork. The chili and cheese are additions, not a replacement for actual meat.
Why Butcher Shop Matters
The grocery versions of chili cheese brats usually taste like someone sprinkled taco seasoning on a plain brat and called it a day. Ours are built from the grind up. The chili flavor is throughout the meat, not just on the outside. When you bite through the casing you get the full experience immediately.
FAQ
Quick answers.
How spicy are these?
Noticeable heat, but not “regret tomorrow” spicy. Most people describe them as “warm” rather than painful. The chili flavor is bigger than the burn.
Do they have beans in them like real chili?
No. Beans in a brat casing is a crime. This is chili *flavor* and spices, not a bowl of chili stuffed into intestine.
Can I use these for chili cheese dogs?
You absolutely can and should. Grill them, split them lengthwise, put them in a bun with extra chili and cheese on top. It’s almost too much and completely correct.