By: Harpoon Digital Marketing Team Published:
With just a week left to enter #TheLongThaw sweepstakes, our team looked back at all of the places you and your friends have taken The Long Thaw White IPA. You’ve proved that no matter how fickle “spring” in New England can be, we can all enjoy #TheLongThaw together!
The sweepstakes ends March 6th so enter today for your chance to win The Best Weekend Ever with Harpoon and other cool prizes!
By: Jordan McMillan, Digital Marketing Published:
With the Polar Vortex still in full swing here in New England, chili is my go to meal. Beer is also my go to beverage (I work at Harpoon after all). So why not combine the two? It would just be plain selfish not to share this delicious Harpoon IPA Chili recipe with you. Plus, the timing couldn’t be better; it’s National Chili Day tomorrow! Bring it on Polar Vortex…
Harpoon IPA Turkey Chili
- 2lb. Ground dark turkey meat (or ground beef)
- 1 large yellow onion diced
- 1 Jalapeño
- 1 Red Pepper
- 1 Green Pepper
- 3 Cloves of Garlic
- 1 28oz can San Marzano tomatoes crushed
- 1 28oz can fire roasted tomatoes whole or crushed is fine just break up in pot
- 1 packet of chili mix (I used a spicy chili mix)
- 1 14oz can kidney beans
- 1 14.oz can pinto beans
- 1 14.oz can black beans
- 2 12oz Harpoon IPAs
- Crack open 1 Harpoon IPA to enjoy while you’re cooking!
- Chop the onion and garlic and sauté in half of a Harpoon IPA (can/bottle) over medium heat in a large stock pot until it is soft
- Add the ground meat to the stock pot in 2 batches until it is browned
- Add the tomatoes, peppers, jalapeño and the rest of the Harpoon IPA and cook over med heat until heated through.
- Drain the beans and add to the stock pot.
- Then add the seasoning packet.
- Stir in and simmer over low heat for at least an hour.
- Check it occasionally to make sure it isn't sticking or burning.
- Enjoy with avocado, sour cream, shredded cheese, cilantro or tortilla chips. And another Harpoon IPA of course!