Sunday, October 27, 2013

More Tailgating

One of our favorite tailgating meals is when we have our annual chili cook off. My husband Ron makes the hot chili con carne and I decided to share it with you. We make it hot, but you can tone it down by using **mild or medium where I have 'HOT'.

Ron's Halftime Chili (5 quart Crockpot)
2 lbs Meat (1 lb hot ground sausage, 1lb ground beef) Browned.
4 Lg. Cans (26 oz) Kidney Beans (Drain 2 cans)
4 small cans Diced green chili
4 cans Rotel Hot** Diced Tomatoes
1 Lg can (12 oz) Tomato Paste
1 Lg. Yellow onion

Add all ingredients to the Crockpot. Season with black pepper and Add either Cayenne or Hot chili power --to your taste.

Cook on low for about 10 hours or high for about 5 to 6 hours. Serve in bread bowls.

Great with fresh chopped onion and grated cheddar cheese sprinkled over the top. We had this last Saturday at our Anniversary tailgating and I believe it turned out the best ever!

When it's snowing outside, this is great to have!
Re-posted from a Mary's Garden Post 10/25/10

Monday, October 14, 2013

It's tailgating time.

It's that time of year for tailgating. Cool weather, fall colors, and football! GO UTES! Anyway we're always trying to come up with something different each year. This year we had a tailgating party at work. I took some slider sandwiches, mostly because they were easy to put in an aluminum pan and carry on the train. Anyway, I thought I'd share this with you today.

Chicken Salad Sandwiches – Serves 24

24                  Buns/rolls
9 (3 oz) cans  Chicken drained
1 ½                Tomatoes seeded and then finely chopped
1 stalk            Celery finally chopped
1 whole          Shallot finally chopped
Equal Parts: Miracle whip and mayonnaise – approximately ½ cup each
2 Tsp              Limejuice
Salt and pepper to taste

In a bowl, add chicken, use fork to break apart. Make sure all vegetables are finely chopped add to chicken. Stir in miracle whip and mayonnaise, depending on how moist you want it you can add more of each if necessary. Add limejuice, salt, and pepper and stir until thoroughly mixed. Add about two tablespoons to each small bun/roll and serve.