Super Bowl Snacks. With Beer!

01/26/2015

Super Bowl Snacks. With Beer! So, our boys won’t be playing in the big game this weekend, but that won’t stop us from having some of our favorite game day snacks. We’ve got a few recipes to impress your friends on Superbowl Sunday. Adding a little beer to your favorite foods is a great way to enhance the flavors of both the beer and your food. Natalie has a great Sasquatch Chili recipe that she has made a few times for the Saturday Brewery Tours. Everyone always loves it and she is happy to give out the recipe. We are also sharing our Pecan Porter Black Bean Dip recipe that is great with chips or veggies. A lighter (LOL) and sweet touch to your Sunday can be a Milk and Honey Fruit Dip. It is a classic recipe with a few special touches added. The dip is very tasty with fresh fruit and even better if you put the fruit on skewers. Just don’t get too angry with the game and hurt a friend.

Sasquatch Chili
2 pounds ground beef
2 pounds bulk Italian sausage
2 can chili beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
2 green bell peppers, seeded and chopped
2 small cans chopped green chilies
1 cup Sasquatch Stout
¼ cup chili powder
1 Tablespoon Worcestershire sauce
3 cloves minced garlic
1 Tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 dash cayenne pepper
1 teaspoon paprika
1 teaspoon sugar

Directions: Heat a large stock pot over medium high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease and set aside. Add onions, celery, and bell pepper to pot and cook until tender.  Pour in the chili beans, diced tomatoes, and tomato paste. Pour in Sasquatch Stout. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

Pecan Porter Black Bean Dip
2 (15 ounce) cans black beans, rinsed and drained
½ cup (4 ounce) cream cheese, room temperature
2/3 cup Pecan Porter Beer
½ cup cilantro and a little for garnish
1 jalapeno, seeded
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon paprika
2 teaspoons fresh lemon juice
salt and pepper to taste

Directions: In a food processor add the beans, cream cheese, Pecan Porter, cilantro, jalapenos, onion powder, garlic powder, cumin, paprika, and lemon juice. Process until smooth. Salt and pepper to taste. Pour into a serving bowl, top with cilantro. Can be served warm or at room temperature.

Milk and Honey Fruit Dip
8 ounce cream cheese, room temperature
1 jar (7 ounce) Marshmallow Cream
½ cup Milk and Honey Stout
squeeze of fresh lemon

Directions: Put Marshmallow Cream into bowl and microwave for 20 seconds. Add room temperature cream cheese and Milk and Honey Stout. Mix well. Serve with fresh fruit.

We also recommend adding our Chosen One Coconut Ale to your Queso. We hope you have a great time watching the game and are able to make a couple of these recipes. Next year, there will be new beers to cook with. We also hope there will be Cowboys making some touchdowns!

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