This year, in honor of my brother’s new internship for an NFL team and the excitement that is football season as a whole, I am dedicating several posts to my favorite football snacks! I hope you enjoy them all! So, to start out, what better than a Football / Fall favorite?? Chili!
When I think football, I think: The roar of the crowd. The smell of freshly mown grass and dirt. The blazing sun and thousands of fans ready to cheer their team to victory. Bring it on football season 2010!
I have spent the last 18 years cheering on Kansas City’s local team the Chiefs and the last 7 years supporting my lovely KU Jayhawks. (Winners of the Orange Bowl in 2008 which also happens to be the first year my brother worked for the KU team…coincidence? I think not.) While my brother worked for the KU Football Team it became a family tradition to meet up somewhere and have a “Sighting” party. Where we would all look for my brother and shout out “There he is!” every time we saw him on the TV screen. Even if I couldn’t make it to one of the said gatherings, I would frequently get text messages from my family and friends telling me they had sighted him somewhere. In fact, the first New Year’s Eve I spent with my husband started with the both of us at a local bar & grill taking turns “sighting” my brother on the big screen. So, besides seeing my brother on the TV, what would be my favorite part of the games?? The food, of course! There was always some kind of football watching snacks that ranged from chips and dip to whole meals. Needless to say, I was always pretty excited to indulge. Yay for football season!
So, begins football snack #1…Spicy Chili Shooters!! I created this recipe for Chili shooters from a combination of my favorite spicy dishes and traditional chili recipe from my slow cooker cookbook. For this recipe, it is on the spicier side, but I have added spices so just admit the spicy stuff below if you want to resist the heat. Also, be careful what you use for the shooters. If they are glass, be sure to let your chili cool a little before serving and serve with a napkin. You can also serve these up in dishes for larger portions. But, who can resist a shooter of chili?
Spicy Chili Shooters
- 1 rottisserie chicken (already cooked, no salt), shredded
- 3 (15 ounce) cans black beans, drained
- 2 (14.5 ounce) cans diced tomatoes
- 2 (4 oz) cans of diced green chiles
- ½ white onion, chopped
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 (12 ounce) bottles of dark beer
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- For extra spicy, I recommend 2 tablespoons of Frank’s Hot Sauce
- Toppings suggestions: sour cream, sliced green onions, fritos, shredded cheddar cheese, jalapenos
- Mix all ingredients in a slow cooker
- Cook on low for 4 hours
- For shooters, scoop out with a spoon into each shooter and garnish with desired toppings, and serve. (Please watch out, they can be hot!)
Source: Adapted from Southern Living Slow Cooker Cookbook
The Fresh Fridge Tip: I recommend using dried black beans instead of canned. Just soak the dried black beans and cover overnight.