To Do This Weekend: Host a Superbowl Party

Want to host a Superbowl party but don’t have time or inclination to prep, cook, and decorate?  While Pinterest is so great for so many reasons, sometimes it can make us feel inadequate when it comes to entertaining.  Here’s our recommendation: keep it simple and fill the fridge with a fun assortment of beer, cook up a big pot of chili as the main attraction, and add in a couple of easy munchies.  Here are a few Superbowl Party Hacks to make your gathering special, with little effort, and a superb chili recipe.

 

Grocery store flowers arranged around a football create a fun, simple centerpiece.

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Devil up some eggs, and garnish with chives.  Voila: Football Devils.

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Football Devils
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper Cut eggs lengthwise in half. Slip out yolks and mash with fork.  Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly.  Garnish with chives to create football “laces.” Cover and refrigerate up to 24 hours.

 

 

Here’s a doctored-up store-bought cheeseball football.

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So, you must be starting to get the picture.  Add laces to about anything round-ish or oval-ish and it becomes a football. Regular store bought ice cream sandwiches become instant Super Bowl desserts. images

 

 

 

Chili con Carne for a crowd

  • 4 tablespoons olive oil
  • 2 large red onions, diced
  • 2 medium red bell pepper, diced
  • 2 medium yellow bell pepper, diced
  • 8 cloves garlic, chopped
  • 2 pound lean ground beef
  • 2 pounds Italian sausage, casing removed
  • 1/2 cup chili powder
  • 2 tablespoon ground cumin
  • 2 tablespoon dried oregano
  • 2 4-ounce can tomato paste
  • 2 12-ounce bottle beer
  • 2 28-ounce can diced tomatoes
  • 2 14-ounce can diced tomatoes
  • 2 15-ounce can black beans, drained and rinsed
  • 2 15-ounce can kidney beans, drained and rinsed
  • 2 15-ounce can pinto beans, drained and rinsed
  Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.Garnish  with shredded cheese, sour cream and chopped green onions before serving.

via betty crocker, pinterest, food network