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    Deanna Fleming gets "Super" with tailgating dips, chili

    7:33 AM, Jan 25, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) - The Super Bowl is February 5th and if you are planning to host a watching party, Deanna Fleming with Catering Creations is here with some fabulous recipes.  

    Pico de Gallo Salsa

    Ingredients
    4 vine ripe tomatoes, seeded and chopped
    1 jalapeno pepper, seeded and finely chopped
    ½  small white onion, finely chopped
    1/4 cup, 2 handfuls, cilantro leaves, finely chopped
    Juice of two limes
    1 tsp minced garlic
    Pepper
    Salt

    Directions
    Mix together and serve with favorite chips.

    Guacamole

    Ingredients
    3 avocados - peeled and pitted (a little overripe works best)
    1 lime, juiced
    1 teaspoon salt
    1/2 cup diced onion
    3 tablespoons chopped fresh cilantro
    2 roma (plum) tomatoes, diced
    1 teaspoon minced garlic
    1 pinch ground cayenne pepper (optional)

    Directions 
    In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

    Tailgating Chili

    Ingredients
    2 pounds ground beef chuck
    1 pound bulk Italian sausage
    2 pieces of bacon
    1 tablespoon minced garlic
    3 (15 ounce) cans chili beans, drained
    1 (15 ounce) can hot chili beans
    2 (28 ounce) cans diced tomatoes with juice
    1 (6 ounce) can tomato paste
    1/2 large yellow onion, chopped
    1 green bell pepper, seeded and chopped (optional)
    1 red bell pepper, seeded and chopped (optional)
    1 jalapeno pepper, seeded and chopped (optional)
    1/2 cup beer
    1/4 cup chili powder
    1 tablespoon Worcestershire sauce
    1 tablespoon dried oregano
    2 teaspoons ground cumin
    2 teaspoons hot pepper sauce
    1 teaspoon dried basil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1/2 teaspoon cayenne pepper
    1 teaspoon paprika
    1 teaspoon white sugar
    1 (10.5 ounce) bag corn chips
    1 (8 ounce) package shredded Cheddar cheese

    Directions
    Fry bacon in skillet with ground chuck, sausage, and garlic and cook until evenly browned. Drain off excess grease.  Cut bacon into small pieces. Place meat in large pot on medium heat or in crockpot.

    Add in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, and beer. Season with chili powder, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 3 hours, stirring occasionally.

    After a couple of hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

    Serve on top of corn chips and sprinkle with shredded Cheddar cheese.

    Recommend cooking for a minimum of 4 hours but 5-6 would be better. If you like onion and peppers but don't like the texture then puree in a blender with the beer then mix in.

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