Tips and recipes for a game-day party
You know watching a game is more fun with a bunch of friends — so why not host a game-day party so everyone can cheer on the home team together? Use these tips and recipes as your playbook for a game-day party that scores big on taste and fun.
Let guests get in on the food fun by hosting a chili cook-off as part of the party. Invite everyone to bring their favorite chili to compete for bragging rights. Offer fun awards for “Hottest,” “Best Tasting” and “Most Creative Ingredients.” You can also have awards for “Best Named Chili” and encourage fun names like “Devil’s Breath Chili” and “Buzzard’s Beak Beef ’n Beans.”
Set up a toppings bar so everyone can load up on their favorite add ins. Include different kinds of cheeses, peppers, onions, guacamole, salsa, queso and sour cream. Have some crackers and corn bread, too — they’re easy items for non-chili cookers to bring.
Dips are must-have munchies for hungry fans. And there are plenty of ways you can keep them satisfied:
Keep it simple — Pick up some ready-to-eat dips such as Wholly Guacamole and Spicy Wholly Salsa. Made with 100 percent natural ingredients, these dips bring great taste to the game-day table — with no fuss from you.
Shake things up — Step up your game by setting out a wide variety of dippers. Have different types of chips like blue corn, sweet potato and salt and vinegar. Get flavored crackers, pita chips and a veggie tray, too.
Make it fancy — Dress things up a bit with cherry tomatoes stuffed with guacamole, or a warm and savory crab dip.
3 tablespoons canola oil
4 cups chopped yellow onion
2 large Poblano chilis, diced
3 tablespoons minced garlic
5 pounds ground meat
2 tablespoons kosher salt
2 teaspoons black pepper
1 1/2 tablespoons ground cumin
2 tablespoons oregano
1 1/2 tablespoons onion powder
3 tablespoons paprika
8 tablespoons chili powder
2 12-ounce cans tomato paste
28 ounces Wholly Salsa
3 quarts chicken stock
2 tablespoons Tabasco
Heat oil over medium heat in a large stock pot. When hot, add the onion, Poblano and garlic. Sweat until onions are translucent.
Add ground meat and stir to break it up. When meat is completely brown, drain and return to heat.
Add dried seasonings and stir to combine. Add tomato paste, stir to combine, and allow it to cook for 5 minutes. Add all of the rest of the ingredients, and simmer for 30 minutes. Taste to see if you need any more salt.
For a thicker version (for hot dogs, chili burgers, etc.), omit the chicken stock.