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With just over a week away from “the big game,”
hosts of some of the season’s biggest parties are fretting
over menu ideas to keep their guests well-fed and happy. The High
Country is no stranger to our own “big games,” and we
know how it’s done. In keeping with our hospitable reputation,
we’ll toss out a few winning ideas this week, (and next)
to make your Super Bowl gathering an event to remember, starting
with some delicious “souper” recipes.
Quick
Taco Soup
Healthy, easy to make and feeds a large crowd.
Increase seasonings for “hotter” taste.
8 lbs. ground chuck
2 cans chili beans
2 cans Mexicorn
1 pkg. Taco seasoning
1 medium onion
1 can diced tomatoes or Rotel
1 can tomato sauce
1 lg. jar Pace Picante Sauce
1 can black beans
2 stalks celery, chopped
Saute onions and celery in a little oil until tender. Add
beef and cook until done. Mix with remaining ingredients in large
pot and simmer about 45 minutes to 1 hour. May add water if soup
is too thick.
Crockpot
Chicken Chili
2 cans Great Northern or Navy beans
1 can (14.5 oz.) diced tomatoes with juice
2 tsp. chicken base or bouillon
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 can (4 oz.) chopped mild green chiles
1 cup corn kernels, optional
1 box frozen (Tyson) Southwest seasoned cooked chicken breast
strips, (or)
2 cups of cooked chicken and 1 teaspoon chili powder)
Combine all ingredients in crockpot. Cover and cook on low
for 5 to 7 hours. Serve with corn bread or crackers. Double as
needed, using two crockpots.
Easy
Chili
2 lb. lean ground beef
1 med. to large onion, chopped
1 med. to large green bell pepper, chopped
2 garlic cloves, minced
2 (16-oz.) cans red kidney beans
2 (16 oz,) cans pinto beans
2 (14-1/2-oz) cans diced tomatoes
3 Tbsp. chili powder
1 tsp. salt
1 tsp. pepper
1 tsp. ground cumin
Cook first 4 ingredients in a large skillet over medium-high
heat, stirring until beef crumbles and is no longer pink; drain.
Mix all ingredients into large pot; cook over low heat for about
45 minutes, simmering longer as desired to allow seasonings to
infiltrate. (Can also be made the day before and heated up prior
to guests arriving. Sometimes, chili is better the second day.)
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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