Fall Recipes: Bison Beer Chili w/ Salty Crew Blonde Ale

It’s starting to get a bit… chilly down in San Diego, which means it’s time to break out the crockpot and try some new fall recipes. Coronado Brewing’s Bison Beer Chili is the perfect recipe to make at home, especially on those days when you don’t want to spend all afternoon in the kitchen. Bursting with the delicious flavors of Bison meat and a slight hint of Salty Crew Blonde Ale, Coronado’s Bison Beer Chili will certainly become a family favorite. 


  • Olive oil
  • One pound Ground Bison or preferred meat *
  • Minced Garlic 
  • One packet Chili Powder
  • Yellow Onions*
  • One 6oz can Tomato Paste
  • Two 16 oz cans Diced Tomatoes
  • Three 16oz cans Red Kidney Beans/Desired beans* 
  • One 16oz can Refried Beans
  • Cholula Hot Sauce* or prefferred sauce
  • One can of Salty Crew Blonde Ale

Topping Ingredients (optional)

  • Green Onions
  • Shredded Cheese
  • Bacon Crumbles 
  • Sour Cream
  • Crackers/Corn Bread

Side Note: Any of the ingredients with a * symbol may be substituted

  1. Drizzle a desired amount of olive oil on a pan with low heat. Add the ground bison, or preferred meat. Turn up heat slightly, and stir consistently. Cook until brown, then add a full packet of chili powder. Stir on low heat until fully mixed. Set to the side.
  2. Chop up an entire onion into desired size.
  3. In another pan, add a drizzle of olive oil on low heat. Add the chopped onions and stir.
  4. Next, take one 6oz can of tomato paste and add on top of onions. Stir until mixed.
  5. Take the heat up slightly, and add preferred amount of minced garlic. Mix all three ingredients together until fully mixed. Watch the temperature so it doesn’t burn.
  6. Add one can of diced tomatoes and a desired amount of hot sauce. Stir until mixed in with other ingredients. Let the mixture cook for a few minutes on low heat.
  7. Set Bison meat on low heat. Using the tomato mixture, slowly add it into the bison pan. Once added, stir until fully mixed.
  8. Rinse three cans of preferred beans and add them to the crockpot.
  9. Open the can of refried beans and mix them into the crockpot. Refried beans will need a good mix.
  10. Take your pan and pour the bison/tomato mixture into the crockpot. Stir until combined with the beans.
  11. Pour one full can of Salty Crew Blonde Ale into the crockpot and stir. Add more if desired.
  12. Put crockpot on slow cook setting, or chili setting depending on time. Slow cook usually produces more flavorful results.
  13. Sit back, relax and wait for the timer to go off. Once done, be sure to add toppings like green onions and cheese.

Stay tuned for an instructional video to go along with Coronado Brewing’s Bison Beer Chili recipe! #staycoastal

To find Salty Crew Blonde in a store near you Check out our Beer Finder Below!

Coronado Brewing Company Partners with SDSU’s Global Campus for the Professional Certificate in the Business of Craft Beer Diversity Award

In the fall of 2013, San Diego State University kick-started their Professional Certificate in the Business of Craft Beer program where students could have the opportunity to explore professions in the craft beer industry. The program provides hands-on training for those who are interested in the business side of the brewing industry. The goal of the program is to create passionate and knowledgeable management and staff in the hospitality industry to give customers a first-class experience.

This year, Coronado Brewing has decided to join SDSU in its hopes to promote diversity and inclusion in the brewing community. A few core values at Coronado Brewing stem from professional growth, diversity, equity, and inclusion. In order to carry out these values, CBC has partnered with SDSU’s Global Campus to create an award for the Professional Certificate in the Business of Craft Beer program. The award not only includes full tuition towards certificate completion but a paid internship position at Coronado Brewing as well. The brewing company is hopeful that the scholarship and internship opportunity will help foster a skilled and diverse generation of brewing professionals.

Application Information

SDSU’s Global Campus is now accepting applications for the Professional Certificate in the Business of Craft Beer program award. While sending in your application, you’ll be asked to answer the following questions in 500-1000 words.

  1. Please share how you have demonstrated leadership in your community, industry, and/or school and strive to promote a diverse, inclusive, and equitable society.
  2. If you receive this award, how will your participation in the Professional Certificate in the Business of Craft Beer program provide you the opportunity to impact the brewing industry and be a champion for a more diverse and inclusive workforce?

Applications should be completed and submitted no later than November 30th. Applicants must be at least 21 years old. SDSU Global Campus will be interviewing the top three finalists at a later date. The award recipient will be selected and notified by December of this year. Once selected, the applicant can start the program in January of 2022.

Behind the Scenes @ CBC (part 1)

Welcome to Behind the Scenes @ CBC! This is the first of many blog posts providing our fans a sneak peek at what’s brewing at the pub, the tasting room, the brewhouse and more.

Don’t come here expecting corporate jargon, mission statements and marketing-geared prose—I’m a terrible writer with no grammar skills to speak of (I even misspelled grammar before this got edited). These will be brief, raw, up-to-the-minute posts that, starting next time, will be heavier on images than words. A picture says a thousand words, so this approach should save me tons of work!

Here goes nothing…

We recently brewed a new beer called Thai-One-On Pale Ale. Motivated by his time on our rooftop garden, CBC chef Kasey Chapman asked our pub brewers, Pete Falletta (Playboy Pete) and Dan Drayne (Boardshorts Dan), if they’d like to brew a specialty beer using fresh basil from the garden.

Kasey Chapman trimming basil on CBC’s roof top garden.

Continue reading “Behind the Scenes @ CBC (part 1)”