NLS tailgate menus...

**mike** · 10-12-2009, 08:55 AM

Originally Posted by Northwoods

Mike, here's your nacho recipe:

Cheesy Chip Dip
2lb Velveeta
1lb hamburger
1 jar pincante sauce
1 can cream of mushroom soup
2tbsp chili powder
1 stick margarine

Melt cheese, margarine, picante sauce and soup in slow cooker.
Brown hamburger and add to cheese mix.

(We usually halve the ingredients and make this in one of the smaller crocks if we don't have people coming over)

Mmmmmmmmmm, mmmmmmmmm.......................good!!!

Making some today, can't wait

Nice sounds easy as well.

Originally Posted by Tilly42fan

Another favorite:

Margarita Chili

1 1/2 pounds stewing beef cut into bite size pieces
2 tbs olive oil
1 large onion
2-3 cloves garlic (I love garlic so I tend to use a lot more)
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 Cup tequilla (again I like this so I use more like 1 Cup

)
2 28 oz cans diced tomatoes
2 15 oz cans kidney or pinto beans (I usually use the pinto beans)-rinsed and drained
2 15 oz cans black beans (rinsed and drained)
1/4 tsp black pepper (or more to taste)
1/2 tsp crushed red pepper flakes(or more to taste)
1/2 tsp salt
1 tsp cumin (or more to taste)
2 TBSP chili powder (or more to taste)
1 bunch fresh cilantro finely choppped
juice from 1 lime
coarse salt and lime slices to garnish bowls

Heat oil in skillet. Coat beef in flour and cook in skillet until browned. Place on a plate covered in paper towels. Pour tequilla into skillet and use to de-glaze the pan getting up all the beef bits. Add to top of beef and set aside. Add more oil to pan and add chopped onion and cook until soft. Add garlic, red and green peppers and a little more tequilla. Cook until onion is golden. Place mixture into a large pot, add beef. Add tomatoes and beans. Cook over medium to high heat until hot. Add spices. Simmer for 1 hour. After 1 hour add cilantro and a little more tequilla. Cook for 15 more minutes and add lime juice. Cook for a final 15 minutes.
Rim bowls with coarse salt and garnish with lime slices.

I tend to make this the day before and let it warm back up in a crock pot (slow cooker) on game day. If I do that I tend to add more cilantro, lime and of course tequilla

I also like mine a little more spicy so I add more spices then what is called for. When made the day before, the spices really blend together and it has a great taste!

Enjoy!

Sounds really good just not sure I could find all of those ingredients

**fan4ever** · 10-12-2009, 11:37 AM

Here's an easy dip...

1 Bar of cream cheese

1 medium size can of chili with no beans

I small bag of shredded cheddar cheese

In a small oven proof pan put the cream cheese (like a layer on the bottom of the pan), then put the chili and finally the shredded cheese. Put it in the oven until shredded cheese is melted. Serve with tortilla chips.