An Easy, Fun Football Feast

An Easy, Fun Football Feast
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It's that time of year again, where the football fans watch games with intense suspense and the rest of us shake our heads in confusion. Why not bridge the gap between football fans and the rest of the family? Get everyone together for a Fun Football Feast!
The game fans can watch football and eat. The kids can be in another room with activities and games. If you have two televisions and a VCR you can rent videos for those not enduring the game suspense. Think of it as setting up "stations" for your guests where they can be entertained while eating and visiting. Be creative and this may become a new tradition in your household!

Brenda's Big Pot of Chili

2 pounds ground chuck

1 onion, diced

1 green pepper, diced

1 jalapeno, seeds cleaned out and diced

2 cloves minced garlic

3 tablespoons chili powder

1 tablespoon ground cumin

2 cans chili beans, or one large can

2 (15 ounces) cans black beans, drained and rinsed

1 cup tomato sauce

1 cup water

Brown ground chuck, onion, green pepper, jalapeno and garlic. Drain grease if necessary. Add remaining ingredients, bring to boil then simmer for a half hour. At this point add to a crockpot and it can cook on low as long as you need it to. Stir occasionally and add a little water if it needs it. Set up the crockpot with a ladle, bowls, and toppings such as green onions, sour cream, shredded cheese and extra jalapenos. Also have bottles of Tabasco and hot sauce for those who like it extra hot.

Mexican Black Bean Salad

1 can (15 ounces) black beans, drained

1 can Mexican style corn

2 large Roma tomatoes, seeded and chopped

3 green onions, chopped (use white and green)

2 tablespoons fresh cilantro, finely chopped

1/2 cup green pepper, chopped

1/4 cup oil

2 tablespoons fresh lime juice

1/4 tsp. cumin

Pinch of cayenne pepper (or few drips hot pepper sauce)

Salt, Pepper

In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper, to taste. Refrigerate at least 2 hours before serving, or overnight. Makes about 6 cups.

Homemade Salsa for a Crowd

1 can (28 ounces) diced tomatoes with chilies

1/2 cup thinly sliced green onions

1 tsp. grated lemon peel

1/4 tsp. salt

1/2 tsp. oregano leaves, crushed

1/8 tsp. ground pepper

2 tablespoons lemon juice

4 tablespoons fresh cilantro, finely chopped

Drain tomatoes. Take out 2 cups of the diced tomatoes and set aside. Put the remaining tomatoes in a blender or food processor and lightly process. (About 30 seconds). Add all tomatoes to a mixing bowl with remaining ingredients. Mix well. Cover and refrigerate several hours to blend flavors. Serve with Tortillas chips.

NOTE: Have several bags of Tortilla Chips, some flavored and some plain to serve with all the above. You can also have some small flour tortillas on hand to warm and use as bread to accompany the salad or the chili.

Oatmeal Chip Cookies

2 sticks margarine, softened (1 cup)

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups all-purpose flour

3 cups old fashioned or quick oatmeal

1 bag (11 1/2 ounces) chocolate chips

Heat oven to 350 degrees. In a large bowl with mixer on high speed, beat margarine, sugars, eggs, vanilla, baking soda and salt until well blended. Add flour just to blend. Stir in oats and chips. Drop by rounded teaspoonfuls about 1 inch apart on ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet before removing to a wire rack. Store airtight at room temperature up to one week.

NOTES: Place cookies in a basket to be munched on. You can double the recipe depending on amount of people you have coming. Use any left over lemons, limes, or green peppers as garnishes. A nice addition to the entire buffet would be a raw vegetable platter with a simple vegetable dip. You could also serve ice tea,coffee and assorted sodas.

Related Recipe Features

Slow Cooked Beef Recipes

Hearty Sandwiches


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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