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Here's some great recipes that work really well with the Electric Tailgate Hotbag
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On a cool football Saturday, try my famous
GUT BOMB, CLEAN THE PIPES, FIRED DOWN BELOW,
IT'S SMOKIN', "OH MY GOD WE'RE GONNA DIE", DRAGON'S BREATH, TIME RELEASE, QUICK-SEAR SLOW BURN,
CAN I HAVE ANOTHER BOWL BEFORE I DIE, CHILI!
This is a recipe I've developed and refined over
the years by taking the best ideas I have found from chili cookoff winning recipes and tweaking each batch to make it
a little better. This recipe has won raves and awards every time I make it. For best results, make it a day ahead
of time so it can age then take it to your next tailgate in the Electric Tailgate Hotbag to keep it hot to the last tasty
drop. Enjoy,,,
Gary
7 Lbs. Boneless round steak cut into 1" cubes
1 Lb Mild Bob Evans Pork Sausage
2 14 oz cans beef broth
2 14 oz cans chicken broth
1 29 oz can tomatoe sauce
1 28 oz can whole tomatoes, cut up
3 bottles of beer
7 tbsp vegatable oil, divided
24 Cloves garlic, minced,
divided
2 large onions chopped
2 Green peppers, cored & chopped
1 Yellow pepper, cored & chopped
2 tsp salt (to taste)
1 tbsp MSG (optional)
2 tsp Oregano
1/4 cup chili powder
3 tbsp cumin
1 tbsp
paprika
1 tsp pepper
1/2 tsp cayenne pepper
2 tsp Mama Africa's Zulu Sauce (substitute Tabasco if needed)
2 tsp brown sugar
1 16oz cans kidney beans
In a large pot, brown cubed beef in 4 tbsp oil, drain well.
In a large skillet, brown the sausage, drain well and add to the beef Add chicken and beef broth, bring to a boil the
reduce heat and simmer uncovered for 1/2 hour. Add 2 bottles of beer, bring it back to a boil then back to a simmer
for another 1/2 hour, or so.
Meanwhile, heat 3 tbsp oil in the large skillet with 2/3 of the minced garlic for
a couple of minutes. Saute onion, green and yellow peppers. add sauteed vegatables to the meat mixture along with
tomato sauce, cut up whole tomatoes, remaining minced garlic, chili oowder and bring the entire mess to a boil.
Drink
the remaining beer.
Reduce heat to a slow boil and stir in remaining spices and salt to taste. Add drained
kidney beans and reduce to simmer for at least 1 1/2 hours. Best when aged overnight.
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HOT
CRAB PARMESAN DIP
This is a great recipe for the Tailgate Hotbag because it is best when served
hot. It's real easy and a big favorite everytime we've sreved it. Make it at home then put it in the heated
Tailgate Hotbag for the big party. Serve with tortilla chips.
INGREDIENTS
1 6
oz. Can crabmeat drained and flaked
1 8 oz. Package cream cheese softened
1 Cup mayo
1-1 1/2 Cups grated or
shredded Parmesan cheese
1 Cup (8oz) sour cream
4 Cloves garlic, peeled and crushed
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a small baking dish, mix the ingredients, making sure to blend
them thoroughly.
3. Bake uncovered for 45 minutes, or until bubbly and lightly browned.
4. Put the hot
dip in the heated Tailgate Hotbag and head for the party!
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BLUE CHEESE CHICKEN WING DIP
A great recipe that is very tasty and addicting. It's best served bubbly hot, a perfect make at home recipe
for the Tailgate Hotbag.
INGREDIENTS
2 skinless boneless chicken breast halves
1
bottle (12 fl oz) hot chicken wing sauce
6 Tbs butter
1 (8 oz) package cream cheese softened
1 (16 oz.) bottle
blue cheese dressing
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place chicken in a pot with enough water to cover. Bring to a boil and cook 25
minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and
butter to pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
3.
Spread cream cheese over the bottom of an 8X8 inch baking dish. Pour chicken mixture over cream cheese. Top with
dressing.
4. Bake 15 minutes in the preheated oven, until hot and bubbly.
5. Put the Wing Dip in the heated Tailgate Hotbag and be the hit of the party!
Serves 16
HOT CRAB AND SHRIMP DIP
Here's a great crab dip with a hint of shrimp. Nice combo. Serve
it oven-hot at your next party using the Tailgate Hotbag.
Prep: 5 minutes
Cook: 20 minutes
½ cup mayo
1½ teaspoon whole-grain mustard ½ teaspoon garlic powder ¼ teaspoon lemon-pepper seasoning ½ pound lump crab meat ½
cup chopped cooked shrimp (about ¼ pound) 1/3 cup shredded smoked cheese 1/3 cup sliced almonds, toasted
Combine first 4 ingredients in a small bowl. Stir
in crab, shrimp and cheese. Spoon mixture into 3-cup baking dish. Bake at 375°
for 15-20 minutes or until bubbly. Sprinkle with the almonds and serve with a sturdy cracker or toast round.
HOT CHEDDAR BEAN DIP
Quick and easy, a perfect appetizer for the
Electric Tailgate Hotbag
½ cup mayo
1
can (16oz) pinto beans drained and mashed 1
cup shredded Cheddar cheese 1 can (4oz)
chopped green chiles ¼ teaspoon
hot pepper sauce
Stir all ingredients until well mixed.
Spoon into a small ovenproof dish. Bake at 350° for 30 minutes or until bubbly.
Makes 2½ cups.
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| Visit our Tailgate Gourmet group on Facebook for more recipe ideas |
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