Munch Madness

Tailgating around the TV has never tasted so good.

Forget being at the game, the fun is right here. Entertain your fellow fans with these mouthwatering recipes. They are based on game-day stadium favorites but have a little twist that will score winning points with any crowd. One bite of Parmesan-Black Pepper Popcorn or an Andouille Corn Popper, and you'll be thrilled to be watching from die front row of your own living room.

Playoff Chili

MAKES 14 SERVINGS (ABOUT 7 CUPS); PREP: 25 MIN.; COOK: 2 HR., 15 MIN.

1 lb. ground beef

1 lb. ground pork

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14 ½-oz.) can diced tomatoes with green chiles

1 (12-oz.) bottle beer

1 (8-oz.) can tomato sauce

1 Tbsp. chill powder

1 tsp. ground cumin

1 tsp. sugar

1 tsp. salt

½ tsp. ground red pepper

½ tsp. black pepper

½ tsp. dried oregano

1 (16-oz.) can kidney beans, rinsed and drained

1 (16-oz.) can black beans, rinsed and drained

14 (1 ¾-oz.) bags corn chips

Garnishes: chopped onion, shredded Cheddar cheese, sour cream

1. Cook ground beef and next 5 ingredients in a Dutch oven over medium heat 10 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with green chiles and next 9 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes.

2. Cut corn chip bags open at one long side. Spoon ½ cup chili on chips in each bag. Garnish, if desired.

-DAN BUICE, HOUSTON, TEXAS

Note: Chili may be frozen in a zip-top plastic freezer bag up to 3 months. For testing purposes only, we used Fritos Brand Original Corn Chips.

Andouille Corn Poppers

MAKES 6 TO 8 SERVINGS; PREP: 15 MIN., FRY: 3 MIN. PER BATCH

These spicy, bite-size versions of corn dogs are irresistible. You'll need about 30 minutes and 1 qt. of oil for frying them.

1 (8 ½-oz.) package corn muffin mix

1 large egg

½ cup buttermilk

1 tsp. Creole seasoning

1 lb. andouille sausage, cut into l-lnch slices*

Peanut oil

Creole mustard

1. Whisk together corn muffin mix and next 3 ingredients. Dip sausages slices in batter, coating well.

2. Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°. Fry sausages, in batches, 1 Vi minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with mustard.

-LUCY FOLSOM, ATLANTA, GEORGIA

*1 (16-oz.) package cocktail-size smoked sausages, drained, may be substituted. For testing purposes only, we used Bryan Cocktail Smokies.

Parmesan-Black Pepper Popcorn

MAKES ABOUT 4 CUPS; PREP: 10 MIN., BAKE: 10 MIN.

Preheat oven to 325°. Drizzle contents of 1 (3.3-oz.) bag popped microwave popcorn (about 4 cups) with 2 Tbsp. melted butter, and sprinkle with ½ cup freshly grated Parmesan cheese and ¼ tsp. pepper. Toss gently to combine. Place in a lighdy greased 15- x 10-inch jelly-roll pan, and bake at 325° for 10 minutes. Serve immediately.

Blue Cheese-Pecan Popcorn

MAKES ABOUT 4 CUPS; PREP: 10 MIN., FREEZE: 8 HR., COOK: 7 MIN., BAKE: 10 MIN.

Freeze 1 (4-oz.) block blue cheese for at least 8 hours or up to 24 hours. Preheat oven to 325°. Melt 2 Tbsp. butter in a small nonstick skillet over medium-low heat; add 1 cup chopped pecans, and cook, stirring often, 5 to 7 minutes or until lighdy toasted and fragrant. Place contents of 1 (3.3-oz.). bag popped microwave popcorn (about 4 cups) in a 15- x 10-inch jelly-roll pan. Grate frozen cheese to equal 1 cup. Sprinkle 1 cup grated blue cheese over popcorn. Toss popcorn mixture with toasted pecans and ¼ tsp. pepper. Bake at 325° for 10 minutes. Serve immediately.

Copyright Southern Progress Corporation Mar 2008
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