Entries in Chili (4)


Corndog Bites, Artichoke Dip, Chili & Puppy Chow

This post is from our friend Aimee D with Gridiron Girl (, @gridirongirlorg).  She has been kind enough to share some of her families go to recipes for the tailgating season.


  •  2 boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 milk
  • 2 tbsp honey
  • 18 little smokies (or 18 slices of hot dog, about 3/4?)

Preheat oven to 400 degrees.  Spray three mini muffin pans generously with cooking spray or line with mini cupcake liners.  Prepare muffin mix according to directions and stir in honey.  Fill each muffin cup about 2/3 full.  Cut little smokies in half and put in the center of the muffin batter.  Bake for 8 minutes.  Allow to cool in the pan for a couple of minutes then serve with ketchup and mustard.  If you are making these the night before like I did, you can reheat them in the oven of wrap them in foil and heat in a pan over medium heat on your grill.

This dip is adapted from a beautiful layered dip my friend Alicia makes.  I’m just too lazy to layer it.
  • 1 1/2 packages (12 oz) neufchatel or cream cheese
  • 1/2 cup diced roasted red peppers
  • 1 small jar marinated artichoke hearts (if you don’t have marinated ones, just use plain and add a couple tablespoons of italian dressing)
  • 1/2 packet of ranch dip mix
Add all ingredients to a food processor and mix until the dip is a slightly lumpy texture.  Serve with crackers or bread.

My mother-in-law raised four kids and they were social, so she was often cooking for a crowd.  I can always count on her to make large portions and this chili is no exception. This recipe makes a lot of chili, but don’t worry, you will eat it because it is delicious. I’ll post a picture of my bowl loaded with chili, cheese, Fritos and green onions later.
  • 1 very large (1 gallon) can chili con carne
  • 1 equally large can tomato sauce
  • 3 cans kidney beans
  • 3 cans pinto or chili beans (or 2 pkgs dry beans, soaked overnight)
  • 3 cans diced tomatoes with onions and green peppers
  • 2 cans diced tomatoes with lime and cilantro
  • 3 cans Ro-Tel (or tomatoes with green chiles)
  • 1 large onion, finely chopped
  • 3 lbs cooked ground beef or turkey
  • 3 tsp chili powder
  • salt & pepper to taste
Mix all ingredients in an 18 qt. roasting oven.  Cook on medium heat for 30 minutes (about 350 degrees).  Turn the oven to low (200-250 degrees) and cook for another 1 1/2 hours, stirring regularly to avoid burning on the bottom.  Serve chili topped with shredded cheese, sour cream and crunched up Fritos or tortilla chips.

My friend Jessica and her mom made this treat all of the time when we were growing up.  We regularly request Jess makes it these days when we go on trips together. It is an addictive snack and I could eat an entire batch!
  • 9 cups rice cereal (Chex, Crispix, etc)
  • 1/4 cup butter
  • 1 cup chocolate chips
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 2-3 cups powdered sugar
Pour cereal into a large bowl.  Melt butter, chocolate chips and peanut butter in a sauce pan over low heat until smooth.  Remove from heat and stir in vanilla.  Pour mixture over cereal and stir well.  Dump cereal into an extra large zipper bag or plastic container with a lid.  Add powdered sugar and close container or bag.  Shake and turn until cereal is coated with powdered sugar.  You can then spread the mixture on wax paper to cool if needed but I usually just pour it from the bag into a large bowl and it is cool enough.




Frosty Raptor fans fueled by poutine

Given it was frigid outside, the Raptors tailgate party was a success.

Held outside the Air Canada Centre for the majority of Wednesday afternoon, the party saw a couple hundred fans — many ticket holders — indulge in:

Free poutine (the Raptors special was a carnivorous concoction of sausage, bacon and pulled pork)

Chili (about 700 pounds were consumed in 2 ½ hours)

Hot chocolate

“There is a lot more excitement in the air,” said Josh Samuel, a PhD student in theology at McMaster University. “Openers have a playoffs atmosphere.”

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Chili-Lime Chicken Kabobs

Tailgate Chicken KabobsThere is nothing like throwing down some kabobs on the grill before a little football action.


  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Cayenne pepper to taste
  • Salt and freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breast cut into
  • 1 1/2 inch pieces
  • Skewers


  1. In a small bowl, whisk together the olive oil, vinegar, and limejuice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear

Mouth-Watering Tailgate Chili

Tailgate ChiliThis recipe was sent in to us by an anonymous reader so thank you to that person for sending it in. They did let us know that it servers up to 8 people, and they recommend making it before the game, and then heat it up on the grill.


  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped (about 2 cups)

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