Bacony Chili Cheese Brats
Bacony Chili Cheese Brats began as a test recipe for an upcoming camping trip and quickly became a favorite. We start by using a compact Green Mountain Davy Crockett pellet grill that’s ideal for tailgating and camping. Ken cured and cooked bacon from scratch for this dish and combined it with Raider Red bratwurst for a wonderful flavor combination.
Patti and I set aside one night a week for date night. Often we cook on our Green Mountain wood pellet grill and eat on the patio, which we’ve furnished with ambient lights, a patio heater, candles and music. We like to enjoy good food and a drink, sometimes a dance, and the relaxed atmosphere makes a simple meal feel special.
Bacony Chili Cheese Brats — A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes at 350°F (176°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Rancher’s Mesquite
Ingredients: Bacony Chili Cheese Brats
- 4 Raider Red bratwurst, halved
- 1 box loaded potato bites or your favorite potato nuggets
- 3 (14 oz) cans of your favorite chili
- 8 thick slices peppered bacon, cooked and chopped
- 1 tablespoon chili seasoning
- 4 cups shredded Colby Jack cheese (smoked cheese works well)
Cooking Directions: Bacony Chili Cheese Brats
Preheat your pellet grill to 350°F (176°C). Grease a medium Dutch oven or a cast-iron pan. Pour the cooked potato nuggets into the prepared pan and spread them into an even layer. Arrange the halved bratwurst over the potatoes. Spoon the chili evenly over the brats and potatoes.
In a medium bowl, mix the chopped cooked bacon, chili seasoning and shredded Colby Jack cheese. Sprinkle the cheese and bacon mixture over the top of the chili. Place the Dutch oven on the grill and cook for about 40 minutes, until the cheese is melted and bubbly and the brats are heated through.
For accurate results, use an instant-read thermometer to check the bratwurst internal temperature. Brats should reach a safe, hot temperature and be steaming through. If you prefer a little extra char, finish the top briefly under higher heat or a broiler for a minute or two.
Oven Conversion
If you don’t have a pellet grill handy, this recipe converts easily to a conventional oven. Assemble the dish in an oven-safe Dutch oven or casserole dish and bake at 350°F (176°C) for approximately 40 minutes, or until the cheese is melted and everything is heated through. The main difference is the flavor from wood smoke that a pellet grill adds; otherwise, time and temperature remain the keys to success.
Pellet and Flavor Notes
A recipe is an outline and can be adapted to suit your tastes. Pellet type will influence the smoke profile most noticeably at temperatures below 250°F (122°C). At higher cooking temperatures the smoke contribution is lighter, so feel free to experiment with different pellets until you find a combination you enjoy.
Photo Highlights
About Our Recipes
We test recipes on our patio where we keep a variety of grills. Our goal is to create approachable, low-fat grilling that works on pellet grills, gas, wood, or charcoal. Many recipes transfer easily between grill types and the oven; remember, time and temperature guide the outcome more than the specific appliance.
A recipe is a starting point—adjust seasonings, toppings and cook times to suit your taste. Enjoy the process, experiment with flavors, and make each meal your own.
Live your passion and do what you love. — Ken & Patti
