Nah, I’m not talking about the crazy lady that hoards cats. I’m talking about Narragansett, the type of neighbor you’ll never need to report to the authorities. ‘Gansett as they like to be referred, is the big beer (16 oz) that hails from the smallest state, with the longest name (The State of Rhode Island and Providence Plantations.) And on March 3rd, your neighbors will be providing the suds for BigBite’s 3rd Annual Philly Chili Bowl!
‘Gansett may be new to some of you, but they’ve been imbibing New Englanders since the late 1800’s. Founded during the prohibition days, the brewery used to produce ginger ale, but discovered selling beer for medicinal purposes pulls in more bread than soda pop. It didn’t take long for ‘Gansett’s refreshing taste to become the region’s number one beer, and they even enjoyed a 32 year long relationship as Boston Red Sox’s TV and radio sponsor. Besides being a favorite among drinkers, the brewery also seemed like the ideal workplace, as employees were encouraged to drink while on the clock! Talk about a dream job!!
‘Gansett has three main brews, Lager, Light, and Cream as well as seasonal ones like the Porter which is sure to provide a little heat this winter with its 7% alcohol content. If you haven’t had the opportunity to drink America’s highest rated classic regional lager, feel free to say, “Hi neighbor!” And have a ‘Gansett March 3rd at Philly Chili Bowl.
Wanna enter Chili Bowl but don’t have a recipe? Your new neighbors were kind enough to lend you one.
Beer, chili, football …these are a few of our favorite things. Not all chili needs meat. Sweet potatoes are deliciously in season right now and with the holidays and football Sundays upon us we thought we’d share an excellent recipe from the archives. This one calls for Gansett porter in it as well. Just in time to warm you up. Enjoy this one tonight. It only takes about an hour with prep and you’ll need just one pot.
2 tablespoons olive oil
1 large yellow onion, chopped
2 poblano peppers, cored and chopped
2 jalapeño peppers, diced
2 medium sweet potatoes, diced
3 large garlic cloves, minced (about 2 tablespoons)
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
1 to 2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 to 2 teaspoons dried cilantro
1/4 to 1/2 teaspoon dried parsley
1/4 to 1/2 teaspoon ground coriander
1 bay leaf
2 (14.5-ounce) cans diced tomatoes
1 (16-ounce) cans Gansett porter
1 (8-ounce) cup of fresh or frozen corn off the cob
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
Garnishes: chopped fresh cilantro, green onion slices
Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 9 ingredients; stir and cook 1 minute. Add tomatoes, beer and corn. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired. Serves abouy 6 people and feel free to include your favorite sourdough bread or corn chips for dipping.