Tag Archives: cookout recipes

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.

Sapporo Chili

Sapporo Chili / Sapporo

Sapporo Chili / Sapporo

Ingredients

  • 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
  • kitchen-cutting-board-cooking-bell-pepper-large (2)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

Instructions

  1. Cover bottom of large sauté pan with olive oil and add minced garlic
  2. Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper
  3. Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture
  4. Once meat is browned, transfer to slow cooker
  5. Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together
  6. Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away
  7. Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn
  8. Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like
  9. 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

Sapporo Morphing ShandyRaspberry ice cubes keep this shandy cool and never diluted for a 2-for-1 cocktail experience, as the ice melts so does the raspberry flavor adding a new layer to your cocktail’s flavor profile.

  • 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.

baked tomato provençal minis

A friend and I have been hard at work prepping basil & salt’s gourmet garden and I am now making my plan and creating recipes for the coming bounty of summer.

I’ve gone back into the archives of our printed late summer | early fall edition of Basil & Salt Magazine for inspiration and thought I would share this simple, delicious recipe, as it is one of my favorites.

baked tomato provençal minis

  • Difficulty: simple and delicious
  • Print

tomatoes provencalIngredients

  • 18 cherry tomatoes
  • 1 cup breadcrumbs
  • 6 basil leaves, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • ground black pepper, to taste
  • 1/4 parmesan cheese
  • extra virgin olive oil, for drizzling

Directions

  1. Set oven to 400 degrees.
  2. Over a bowl, slice tomato in half and gently clean out the inside. Place tomatoes, cut side up in a shallow baking pan or rimmed baking sheet. Lightly sprinkle with pepper
  3. In a bowl, combine breadcrumbs, basil, parsley, garlic, thyme and salt.
  4. Spoon filling into tomato, gently pushing into cavity and slightly mound the top.
  5. Lightly drizzle with olive oil.
  6. Bake 10 to 15 minutes, remove from oven and top with grated cheese.



Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie



You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com



profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.