Weekend Libations - Chili and Beer

This cold weather, calls for a little something to warm the soul. Crockpot dishes are such an easy weekend meal and they can be hearty, filling and so satisfying. The Chicago sub-zero weather that we have been experiencing calls for something warm and hearty like a bowl of chili. So, this edition of Weekend Libations, we are changing it up a bit and are combining drinks and eats. Crockpot Beer Chili made with Sapporo is a must try for a simple meal that is delicious. 

Sapporo has been around since the 60s and the die-hard beer lovers have always known about it. It has become increasingly popular over the years as beer connoisseurs continue to bring attention it.  Sapporo, the oldest beer brand in Japan, was first brewed in Sapporo, Japan in 1876 by the German-trained lager brewer Seibei Nakagawa. From the beginning, Sapporo was a favorite among beer lovers – a crisp, clean taste they appreciated and an advanced brewing process they respected. Sapporo Premium beer was brought to the US in the 60s. In the 80s, SAPPORO U.S.A., INC. was founded to maintain the high quality and distribution of the brand throughout the country. All US based products are brewed right here in the states.

Sapporo offers 3 varieties: Sapporo Premium, Sapporo Reserve, and Sapporo Premium Light. Premium is made with an abundance of hops which offers up a crisp taste, refreshing flavor, and a touch of bitterness to leave a clean finish.  The reserve is a lager served in the Sapporo iconic can and has a full bodied taste and a more complex flavor undertone. The Premium light is not your typical light beer. Although lower in calories, it still offers a pristine smooth and elegant flavor. It's definitely taking light beers to the next level.

Not only is the Sapporo brand the perfect pairing for a bowl of chili, it is also the perfect starting point for a beer chili recipe. The crisp refreshing taste paired against the hearty and slightly spicy chili is an explosion of flavor. Read on for the recipe.

INGREDIENTS

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
2 pounds ground chuck
2 tablespoons canola oil
1 1/2 large onions, coarsely chopped
1 large red bell peppers, seeded, cut into 1/2-inch pieces
1 large green bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
3 tablespoons chili powder
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, 1 with water and 1 drained
1 12-ounce bottle dark beer (we used the Sapporo Premium)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese

PREPARATION

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Let Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Season with salt and pepper to taste and drain meat of excess oil and set to the side. 

Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to slightly soften, about 5 minutes. 

Add mixture to crock pot with meat. Mix in toasted spices and chili powder, salt and pepper to taste. Add crushed tomatoes, beans, and beer. 

Set the crock pot to low and cook for 2-4 hours. The longer you let the mixture cook, the more the flavors begin to combine. Check chili and stir occasionally. 

Ladle chili into bowls. Serve with sour cream, green onions, and cheese to garnish! 

The spiciness of this chili pairs well with Sapporo's Light and Reserve beers. The crisp taste is refreshing and cooling. You can store any left overs in the fridge or freeze for a longer shelf time. Enjoy and drink responsibly!

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Jen Lezan

Halfstack Editor in Chief