Pairing of the Week: Spicy Sapporo Chili and a refreshing Summer Shandy
It’s been a long, hot summer already this year and one pot meals are the way to go to keep the kitchen cool. Drop it in the crock pot and leave it. This dish can be made as mild or spicy as you like, twist, tweak it and make it your own.
- Olive Oil (enough to coat the bottom of a large sauté pan)
- ¼ cup of Minced Garlic
- 1lb of ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like pulled chicken, ground beef, ground pork, etc.)
- 1/8 cup of granulated garlic
- 1/8 cup of granulated onion
- 1/8 cup of paprika
- 1/8 cup of ground cumin
- A pinch of Italian seasoning
- A pinch of ground coriander
- A pinch of smoked sea salt
- A pinch of ground pepper
- 2 16 oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is fine also. *Note: if you prefer and have time, you can use dried beans
- 1 16 oz can of cannellini beans (rinse and drain)
- ½ of a 28oz. can of crushed tomatoes
- 1 6oz can of tomato paste
- ½ cup of homemade or jarred tomato sauce of your choosing
- ¼ cup of BBQ sauce (homemade or brand of your choosing)
- ¼ cup of Heinz ketchup
- ½ of a 12 oz bottle/ or ½ of a 16 oz can of Sapporo Premium
- Cover bottom of large sauté pan with olive oil and add minced garlic
- Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper
- Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture
- Once meat is browned, transfer to slow cooker
- Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together
- Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away
- Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn
- Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like
- Serve with tortilla chips and an ice cold Sapporo!
**Note: We tweaked the recipe just a bit, adding one medium bell pepper, and added one small roasted chili pepper for garnish on top of each bowl filled with chili.
Morphing Sapporo Summer Shandy
- 4 oz. fresh squeezed lemon juice
- 2 oz. simple syrup (3 for a sweeter cocktail)
- Sapporo Premium Beer
- Raspberry ice cubes*
Add raspberry ice cubes, lemon juice and simple syrup to pint glass or beer mug, top with Sapporo and gently stir with a bar spoon.
*Add 1 cup of water and 1 cup of fresh raspberries to a pot of water and bring to a boil. Once water begins to boil, turn heat to a simmer and let steep 15-20 minutes or until raspberries begin to lose their color. Strain the raspberries and fill ice cub tray with flavored water and freeze until solid.