The BEST DAMNED Super Bowl Recipes on the Planet!

You just have a couple of hours before the big game, and you are struggling to find something to bring. Well here’s the best damn Super Bowl recipes on Earth! These are SOOOOOO good you’ll mouth will drool just thinking about them.

Best DAMN Buffalo Wings EVER!

Ok, I’m going to self brag here, this is my recipe. But, I did in fact steal it from someone online. The bad thing, the website I used was shut down and I can’t give him credit. I will take a shot in his honor (the original recipe said to take a shot of tequila).

Here’s the recipe:

Ingredients
5 lb bag of chicken drumsticks and wings
1 bottle of Franks Hot Sauce
1 Cap of vinegar
1 stick of unsalted butter
1 shot of your favorite alcohol

Defrost chicken, once defrosted dry wings with paper towel.

Place 3-5 wings in hot oil for 8-12 minutes, until golden brown.

At the same time cook down a stick of butter with a cap of vinegar and 2 cups of hot sauce.

Warm oven to 400 degrees.

Once wings are cooked to a golden brown, place them in the sauce, smother and place on a baking pan.

Once all wings are covered, place wings in oven and cook until they aren’t ‘sticky.”

Pull out and if you want extra sauce, drizzle in a bowl or Tupperware and shake.

Present with blue cheese or ranch (or both) and carrots and celery.

These are honestly the best wings you’ll EVER have.

Best DAMNED Chili EVER!

This isn’t mine, but this recipe is INCREDIBLE. I mean, what is the Super Bowl if you don’t have chili!?!?

(Sorry for the corny video)

OMG this is delicious!!!!

Here’s the recipe:

4 tablespoons olive oil
1 chopped yellow onion
1 chopped red bell pepper,
1 chopped Anaheim chile pepper
2 chopped red jalapeno pepper
4 minced garlic cloves
2 1/2 pounds lean ground beef
1/4 cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 1/2 teaspoons dried basil
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans
1 cup sour cream3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

It’s CRAZY, but Creamy WHITE Chili

Ok, I consider myself a traditionalist on many fronts, and your standard red chili is what I have counted on for most my life – but this is RIDICULOUS!

No cool videos here, but here’re the instructions.

 

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• Tortilla chips, optional
• Shredded cheddar cheese, optional
• Sliced seeded jalapeno pepper, optional

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Chili Cheese Dogs SLIDERS!!!

WHAT!? Chili Cheese Dog Sliders!? YES!!! And they are f%^&% AMAZING!!!

Chili Cheese Dog Sliders Will Feed Your Whole Crew

Pull-apart sliders are the best way to feed a hungry crowd. We particularly love this recipe because you don’t need to cook anything beforehand, and the whole process takes less than a half hour. Advertisement – Continue Reading Below Preheat oven to 375°.

OMG OMG OMG These are Got Damned INCREDIBLE!!! Here is the recipe:

Cooking spray, for pan
24 small slider buns (such as Martin’s), split in half
2 c. shredded cheddar
8 hot dogs
1 (15-oz.) can chili
1/2 small white onion, chopped
2 tbsp. butter, melted
1/2 tsp. garlic powder
2 tbsp. finely chopped chives, for garnish (optional)

Preheat oven to 375°. Grease a large baking dish with cooking spray, then place the bottom halves of buns in baking dish. Scatter half the cheese over buns.

Split each hot dog in half lengthwise, then lay them side-by-side over cheese. Top hot dogs with chili, remaining cheese, onion, and remaining bun halves.

Brush tops of buns with melted butter and sprinkle with garlic powder. Bake until cheese has melted and buns are slightly toasted, about 15 minutes. Garnish with chives and serve immediately.

Tacos, did someone say Tacos!?!? HELLS to the Yeah!

Walking tacos are all the rage, and offer a GREAT Super Bowl treat with like NONE of the preparation.

 

• 1 pound ground beef
• 1 envelope reduced-sodium chili seasoning mix
• 1/4 teaspoon pepper
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 5 packages (1 ounce each) corn chips
• Toppings: shredded cheddar cheese, sour cream and sliced green onions

 

In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally.

Just before serving, cut open corn chip bags. Add beef mixture and toppings.

Come on, you know you LOVE walking tacos and EVERYONE at your Super Bowl party will LOVE you for bringing them.

Speaking of Tacos – TACO DIP FTW

You HAVE to have taco dip!

• 8ounces cream cheese
• 8ounces sour cream
• 1(1 1/4 ounce) package taco seasoning (I use low sodium)
• shredded lettuce
• tomatoes, chopped
• finely shredded cheddar cheese
• chopped scallion
• diced black olives
• 1chopped avocado
• 4ounces diced green chilies

Soften cream cheese and whip with sour cream with mixer until smooth. mix in taco seasoning.

Spread onto shallow platter and chill. This step can be done ahead before the event.

When ready to serve, layer the remainder of the ingredients as they are listed above. You can omit or add another favorite.

Serve with tortilla chips or corn chips.