It’s Monday and it’s still #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. That means my #10DaysofTailgate post gets a Mexican Monday twist!
Okay, it’s not really Mexican. It’s actually far from being real Mexican. Queso is definitely an American Mexican appetizer. And this one uses processed cheese. But there is Chipotle involved.
Today’s dip features two of our wonderful #10DaysofTailgate sponsors: El Diablo Hot & Spicy Mustard and Bob’s Red Mill. Combine their products with Velveeta and you have a dip fit to make any tailgater happy.
Bob’s Red Mill provided us with a bag of their 13 Bean Soup Mix. With it, I made 13 bean chili to do a play on my mandatory tailgating dip. I even added El Diablo Chipotle Mustard to give it another depth of flavor – a tiny bit of heat and a mustardy bite of vinegar.
Chile con Queso
Ingredients for the chili:
- 1 1/2 C 13 Bean Soup Mix
- 1 lb ground beef
- 1 onion
- 2 cloves garlic
- 2 C canned diced tomatoes
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
Steps for the chili:
- Soften beans by boiling for five minutes. Remove from heat and soak at least one hour. Drain.
- Cover beans with 5 C water and simmer until tender 2-3 hours.
- Brown ground beef. Add onion and garlic, cook until translucent. Drain.
- Add beef, tomatoes, chili powder, and S+P to the beans. Bring to a gentle boil and cook 50-60 minutes.
Ingredients for the Chile con Queso:
Steps for the Chile con Queso:
- In a saucepan heat up chili.
- Melt in cheese.
- Add mustard and stir until combined.
- Keep warm in slow cooker. And serve with your favorite tortilla chips.
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla
Over the past year or so my husband has gotten into adventure racing. Last year the obsession was Tough Mudder, and he even got me to join in one. (To watch the epic youtube video click here!) He completed his first (another video) with friends from work Nov 2011 and proceeded to do 3 more solo runs in addition to the one I did with him!
This year the thing is adventure racing. He does these events with the same friends who did the first Tough Mudder. There’s even a blog, Team Disoriented, that narrates their training, racing, and other related activities – you should check it out!
Last weekend they did a big training day biking for 32 miles after working on their canoeing skills for an hour. I offered to have dinner for them when they returned. I’ve been given a lot of slack for not attending their races as a spectator – especially when one team at their last event had a group of supporters who made them grilled chicken!
I knew that they’d be exhausted, sore, and cold by the time they finished so I decided to serve them something warm and filling. Additionally, I was working on a baby quilt so decided to take advantage of my trusty slow cooker. I have a CrockPot® cookbook and decided to take a look through that. I found a recipe by Kimberly Taflinger that sounded good. I changed some things and made it my own – the result was a thick, warm, spicy soup. I was drawn to this recipe because it closely resembled my Award Winning Chili. The leftovers were just as good in my lunch too. I recommend adding Fritos as a complimentary crunch factor to this soup, although Tostidos work perfectly well too.
Spicy Taco Cheese Soup
- 1 1/2 lb ground beef, cooked and drained
- 1 lb processed cheese, cubed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (14.5 oz) sliced stewed tomatoes
- 1 can (15 oz) corn, drained
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 2 1/2 C chicken broth
- 1 jalapeno
- 1/4 C taco seasoning (or 1 pkt)
- Place all ingredients, cut slits in the jalapeno and leave whole, in the slow cooker.
- Cover and cook on LOW 4-5 hours.
Disclaimer: This post contains affiliate links.
A big part of Thanksgiving weekend is watching the Iron Bowl.
We gather around the TV, taking a break from Thanksgiving foods, to stuff our faces with game day dishes while watching the most stressful game of the season. This year I’m expecting a great game. The stakes our high this year – ESPN Game Day will be on The Plains, Alabama is ranked #1, Auburn is ranked #4, and a ticket to the SEC Championship Game is on the line.
Here are a few of the recipes that will be on the coffee table this year:
Football Game Day Dip
- 1 lb Velveeta
- 1 can Rotel
- 1/2 lb ground beef
- Brown ground beef, drain fat.
- Cube Velveeta and put in a microwavable dish. Stir in Rotel and beef.
- Microwave for 2 minutes at a time, stirring. Once cheese is melted serve with Tostitos!
Shake ‘n’ Bake Buffalo Bites
- 1 pkt Shake ‘n’ Bake
- 3 lb chicken breasts, cut into bite sized pieces
- 1 bottle Frank’s Red Hot buffalo sauce (not hot sauce)
- Toss chicken in Shake ‘n’ Bake.
- Place chicken on baking sheet. Bake at 375deg for 20-25 minutes until chicken is cooked through.
- Toss cooked chicken in buffalo sauce. Serve with ranch dressing!
This year we’re experimenting with chicken wings instead! Baking them on a metal rack on a baking sheet at 425deg for 30min.
Cranberry Barbecue Turkey Sliders
- 1 1/2 C cranberry sauce
- 1/2 C orange juice concentrate, thawed
- 1/4 C brown sugar
- 1/8 C honey
- 2 tbsp butter
- 2 tbsp sherry vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ancho chili powder
- left over turkey, shredded
- slider buns
- Bring ingredients to a boil. Reduce heat and simmer until reduced slightly, about 10 minutes.
- Pour sauce into a blender or use an immersion blender.
- Toss turkey in barbecue sauce. Assemble slider sandwiches.
*This recipe is adapted from John at http://www.patiodaddiobbq.com/2011/11/cranberry-orange-bbq-sauce.html*
UPDATE: We had so much food that the sliders weren’t made this year. I will be making them for the SEC Championship Game next weekend instead!