What we love about this recipe is that you take a couple regular ol' cans of vegetarian chili, then jack up the flavor by adding more beans, a bevy of herbs and spices, ground turkey, bacon, BBQ sauce, beer and more. The ingredient list may be long (most of it's probably already in your pantry), but this chili recipe is so unique and good it will knock your socks off! Make it with your favorite meat: ground turkey, a blend of ground meats like beef and pork, sausage, you name it! Serve up this chili with some ice-cold beer this Super Bowl Sunday and your guests will cheer you on!
Slow Cooker Sapporo Beer Chili
Courtesy of Sapporo
Olive Oil (enough to coat the bottom of a large sauté pan)
¼ cup of minced garlic
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
1 pound ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like shredded chicken, ground chicken, ground beef, ground pork, ground sausage, etc.)
For the chili:
2 16-ounce cans of vegetarian chili, preferably organic
1 16-ounce can of cannellini beans (white kidney beans), rinsed and drained
½ of a 28-ounce can of crushed tomatoes
1 6-ounce can of tomato paste
½ cup homemade or jarred tomato sauce
¼ cup BBQ sauce
¼ cup ketchup
½ of a 12-ounce bottle/ or ½ of a 16-ounce can of Sapporo Premium beer
5 strips of bacon, cooked until crisp and broken into bits, divided
Reserved bacon pieces from above
Step 1. Cover the bottom of a large sauté pan with olive oil and add minced garlic. Cook over medium until the garlic is softened but not browned (it will turn bitter if burned).
Step 2. Season ground meat with seasonings, then add to pan. Turn heat to medium-high and sauté until browned.
Step 3. Once the meat is browned, transfer to a slow cooker and add the canned chili, the beans, tomatoes, BBQ sauce, ketchup, beer and stir to blend ingredients together.
Step 4. Set cooker to low and timer to 8 hours.
Step 5. Fry bacon until crunchy, then break up into pieces. Sprinkle into chili while cooking but reserve some for garnish. Add bacon drippings into chili.
Step 6. Make sure to stir every hour or so, so the chili doesn’t stick and burn.
Step 7. After 8 hours, cooker will switch to warm if you are not serving right away.
Step 8. Garnish with bacon, shredded cheese, sour cream, scallions or anything you like!
Step 9. Serve with tortilla chips and an ice-cold Sapporo.
Editorial disclosure: no payment or product was received for this post.
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