Football Sunday Salsa Food

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FOOTBALL SUNDAY SALSA



Football Sunday Salsa image

Make and share this Football Sunday Salsa recipe from Food.com.

Provided by Pittsburgh Room

Categories     Mexican

Time 10m

Yield 2-3 cups, 3-4 serving(s)

Number Of Ingredients 8

1 (22 ounce) can of petite diced tomatoes
1/4 cup of finely diced onion
1/4 cup of finely diced green bell pepper
1 teaspoon lime juice, fresh lime even better (or lemon juice)
2 tablespoons hot sauce (I like Frankàs Red Hot)
16 ounces softened cream cheese
1 teaspoon chopped cilantro (optional)
1 diced jalapeno (optional)

Steps:

  • Let cream cheese soften, then open can of tomatoes. Chop onion and bell pepper and mix all ingredients together. Serve with your choice of chips or crackers.

BEST FOOTBALL DIP EVER



Best Football Dip Ever image

This dip is made for 3 to 6 men, sitting together on a Sunday, enjoying football and eating every manly thing possible. Of course, my girlfriend and her friends love it too -- but this stuff doesn't last long. Serve with your favorite tortilla chips and enjoy!

Provided by DICE40OUNCE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 35m

Yield 8

Number Of Ingredients 4

1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.
  • Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 6.9 g, Cholesterol 110 mg, Fat 30.6 g, Fiber 0.4 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 991.9 mg, Sugar 5.1 g

FOOTBALL SUNDAY CHILI



Football Sunday Chili image

I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.

Provided by emcdona2

Time 4h30m

Yield 1 Big Pot, 10-15 serving(s)

Number Of Ingredients 15

2 -3 lbs ground beef (can substitute ground chicken or turkey)
2 green bell peppers (substitute in a yellow or orange once in a while)
3 banana peppers
6 -10 jalapeno peppers
2 Spanish onions (Large)
3 (29 ounce) cans tomato puree (substitute Sauce if you like, I prefer it thicker)
2 (40 ounce) cans dark red kidney beans
crushed red pepper flakes (dash to as hot as you like)
2 1/4 ounces chili powder
3 tablespoons adobo seasoning (more or less to taste)
3 tablespoons seasoning salt (more or less to taste)
10 -15 fresh garlic cloves
3 tablespoons black pepper (more or less to taste)
3 tablespoons ground cumin (more or less to taste)
2 tablespoons ground jamaica allspice (this is clutch, (to taste)

Steps:

  • Dice all peppers and onions.
  • Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
  • Before meat finishes browning, mix all onions and peppers in with meat.
  • When meat is browned, dump all three cans of tomato puree into pot.
  • Mince garlic, put in pot.
  • Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
  • Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
  • Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
  • Once chili comes back to a boil, it's good to go!
  • Serve with cheddar cheese, sour cream and Italian bread.

Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9

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