I just play it by ear, no real recipe… 3-6 cans of beans, some ground beef, diced up beef (I like the texture of chunks of steak), some onion, green pepper, a chili packet or 2, a can of diced tomatoes and jalapenos (skip if you don’t like it spicy), tomato paste, a few cans of tomato puree, and my secret ingredient is a few cans of beer.

Serve with tortilla chips, topped with cheese and diced raw onion.

I’m hungry, now I’m making it this weekend!

Ask my wife she’d be the one in the kitchen.

but don’t know if I have a traditional game day snack. You’ll have to ask GG – he’s always there with me. Haha. We like to order pizza sometimes, and I make a Super Bowl cake for every Super Bowl, and have fun decorating it, but hmm… I’ll have to think about that one some more…

Not my recipe, but my wife and I made it for a 4th of July party. It’s the bomb! This is my new gameday snack. But I’m also with Lester…love me some chili.

Buffalo Chicken Dip

1 lb skinless/boneless chicken
frank’s hot sauce (you can use other hot sauce, but frank’s is more about flavor, vs. heat)
1 block philadephia cream cheese
2 c mozzarella cheese
1 JAR of bleu cheese dressing (bottles tend to make the dip runnier)
 tostitos

cook chicken and after it has cooled, shred into fairly small pieces. douse with frank’s hot sauce to taste. pre-heat oven to 400. spread cream cheese in bottom of 13×9 glass pan. i normally spray with pam, and i also place cream cheese/pan in oven while it’s pre-heating so the cheese will melt slightly and be easier to spread. top with chicken, bleu cheese, then mozzarella cheese. cook 20 minutes. i usually stir mine after it’s finished. it looks like crap, but i promise, it tastes good!!

Salsa recipe adapted from Rick Bayless…it’s hot just an FYI

10 to 12 tomatillos
6 garlic cloves unpeeled
16 dried arbol chiles
Juice of 1 lime
About a teaspoon sugar
Salt to taste
Pepper to taste

Grill tomatillos until blackened an soft, about 15 minutes turning regularly. Can do it under a hot broiler, just turn after 5 minutes. 10 mins total under broiler. Set aside, don’t disgard juices.

Heat non-stick pan over medium heat. Toast chiles turning often for about 45 secs. Put in bowl and cover with hot water. Let sit for about 30 minutes.

Put garlic in pan and toast until soft. About 10 minutes. Will have black splotches.

Put tomatillos, peeled garlic, chiles, lime juice, salt, pepper, and sugar into food processor or blender. Blend thouroughly. Can thin with a bit of water. Salsa will keep in fridge for several days. Sooooo good and the longer it sits the hotter it gets. Enjoy with chips or on tacos, etc.

Hmmm…. usually not a whole lot. Gotta save room for the booze.

consists of ordering some onion rings, a grilled cheese sandwich, some crinkle fries, and about 4 gallons of Diet RC at Elroy’s in Bloomington.

Italian sausage, peppers and onions, mozzarella cheese calzones and marinara on the side. Cotton mouth cure.

Two parts Canadian whiskey, one part sweet vermouth, dash of bitters and a drop of maple syrup. I find 3 or 4 make one hell of a meal.

So, this is definitely one of those make your own type recipes where it’s literally designed for you to do it your way. However I’ll give you the way I do it first. Very very simple, very delicious. Even better if you have a good “red sauce” recipe.

5-10lbs of hamburger meat depending on the number of servings desired.

Italian spices/flavorings(IE: Sweet Basil, Oregeno, Garlic, Onion, etc)

1-2 jars of Ragu(You can make your own sauce from scratch, but I like Ragu for time saving as it’s about the most generic sauce you can get, and then can flavor as desired)

1/2lb to 1lb sliced Mozzerella cheese(fresh if you can get it, Sargentos if not)

A container or two of parmesean cheese.

Your favorite food to mouth conveyence(hard roll, sub roll, or even tortilla chips)
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This is really simple. Throw your meat into a large pot, seperating and browning it. The toughest part of preparing the hamburger meat is to brown it evenly, and to drain the excess fat off. Not too difficult. If you’ve made hamburger helper before, just times that by about 8.

Throw your sauce into another pot, heat it up, add your spices and flavorings to the sauce, bringing it just to a light boil. I like to add a bit of the cheese to the sauce at this point, both because it’s delicious and because it thickens the sauce up a bit. Again, basically just make your favorite red sauce.

Add red sauce to browned meat, stir together until you end up with something resembling a thicker redder more meaty version of a sloppy joe.

Take a large serving spoon, and lay out a portion on large hard roll, top with a couple of slices of mozzerela cheese, sprinkled with a bit of parmesean. You basically end up with something resembling a meatball sub, except there are no bites that are all bread, and no meatballs rolling out the side of the roll.

Another favorite thing to do with it, is to take a bit of melted velvetta or white queso dip and mixing it with some of the mixture for a fantastic filling chip dip.

I always called this the fatkid suprise, because only a fat kid would look at spaghetti and meatsauce and say, wouldn’t it be awesome to get rid of the spaghetti?

for liquor? beer? and wine?

Thinly sliced chicken breast mainated in a Hawaian style marinade grilled with Chopped jalepenos, cilantro, swiss cheese and shredded lettuce served on a hoagie bun. Delicious..

This is a poor imitation of my favorite dish from my favorite restaurant, AZ 88 (in AZ) / Bar 89 (in NYC).

Ideally sliced sweet potatoes, fry the slices. then all u do is melt Blue cheese (Stilton preferred) and add Gunslinger hot sauce as desired.

Without a deep fryer, the sweet potato thing isn’t really happening, so u can use Buffalo Bleu Kettle potato chips. Anybody know where to get sweet potato chips?

I posted this over at BON first and thought I would share with y’all.

Beer Brats

Ingredients:
Pack of Beer Brats
6 pack of non-light beer (Shiner Bock is my beer of choice)
Jalapeno(s)
Habanero Pepper(s)
1 Onion
Garlic
Bell Peppers (Green, Red, Orange/Yellow)
Sauerkraut

Instructions
First, poor all of the beer in a crock pot and put it on high. Next, cut up all the vegetables mentioned and throw into the crock pot. Depending on how spicy you like it you can add more or less Jalapeno’s and Habanero’s. I usually do one each. Next throw your brats in there and let them cook for 3 hours. In this time all of the different spices and flavors will soak into the skin of the brats. After 3 hours, take out the brats and lightly sear them on the grill. Make sure not to break the skin as all the flavor is on the inside. Grill your sauerkraut on the grill alongside the brats, put it on top and enjoy.

Been making this for years. I don’t have an actual recipe, so these are all approximations on the amounts/times. Adjust as needed.

3 to 5 lb beef roast (sirloin tip roast works well)
1 onion, peeled and sectioned
4 to 5 cloves of garlic, peeled and chopped
1 jar of pepperoncinis
approx. 32 oz beef broth
1/4 to 1/2 bottle red wine (For christs sake, don’t use cooking wine. Ever. For anything.)
kosher salt, black pepper (as needed)
red pepper flakes, oregano, basil (approx. 1 TBSP each)

Rub the roast down with a splash of olive oil. Season aggressively w/ salt and black pepper. Add a couple TBSP of olive oil to a large skillet on high heat. Add the roast and sear on each side for 2 to 3 minutes (You want good browning, but not burning.) Lower the heat to low-medium. Remove the roast and place in your slow cooker. Add the red wine to the pan and scrape up all the bits of meat that may be stuck to the bottom. Let the wine simmer and reduce for at least 15 to 20 minutes, stirring occasionally. Transfer all the wine/liquid from the pan to the slow-cooker. At this point, you should have the slow-cooker on High.
Add the broth, garlic, onion, and remaining seasonings and try and gently stir things around a bit. Add the jar of pepperoncinis, including the juice. I find it best to put a lot of them on top of the roast.
 Leave on High for about an hour, then reduce to Low heat for a few more hours (varies depending on roast size, cooking temp, etc.) until meat easily pulls apart. Chunk or shred the meat using a couple forks and allow it to simmer on lowest setting in the cooking liquid until serving. Just a final FYI, the roast should be at least 2/3 submerged while in the slow cooker. Add water or broth as needed. Also, if you plan on removing the onions/pepperoncinis before serving, it’s much easier to do it before you shred the meat.
Serve on good rolls and dip in the remaining liquid for excellent sandwiches.

1 large can Salsa
1 block Velvetta Cheese
(Add peppers or various ingredients to taste but definitely not necessary)

Crock pot it about 1 hour before game and let melt.

Always goes fast on game day.

1. One loaf of Wonder Bread
2. 1 Tablespoon
3. 1 Butter knife
4. 1 Jar of Jiff Crunchy Peanut Butter
5. 1 Jar of Welch’s Grape Jelly
6. 1 Gallon of 2% Milk

Take 1 piece of White Wonder Bread and coat it with a thin layer of peanut butter. Take the other piece of the Wonder bread and spread a generous amound of jelly evenly. Now the trick! put the two pieces of bread together.

After making each sandwich, cut away the crust on all 4 edges. Divide each sandwich into four quarters. Find a fancy serving tray. Cover with plastic and refridgerate overnight.

Pour a picher of milk on gameday and serve to people like Polish Sausauge and Ditkavsworld on gameDay. Enjoy!

But I am not willing to compromise on the Welch’s Grape dude…………………….

…and order the milk.