Tailgate Tuesday: Tailgate Turkey Chili

My husband originally found the base for this recipe as he was looking for a recipe for a chili cook-off at work. At first I was apprehensive about the hot chocolate mix but it turned out being the secret ingredient to this awesome chili. This chili is anything but bland, which also makes it great! Enjoy this chili over noodles or served with a nice corn bread muffin and you have a great hearty meal for any tailgate or just to enjoy as you are watching the game from your own home.

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Tailgate Turkey Chili (recipe adapted from Smokin' Scovilles Turkey Chili on allrecipes.com)

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 small green bell peppers, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 pounds lean ground turkey
• 2 tablespoons chili powder
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 (1 ounce) envelope instant hot chocolate mix
• 2 teaspoons seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (optional)
  
• 2 (14.5 ounce) cans diced tomatoes ( for more heat, get tomatoeswith green chile peppers), drained
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup cheap beer
• 1/2 cup canned whole kernel corn
• 1 tablespoon hot pepper sauce

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and jalapeno pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink.
2. Put vegetables and turkey into a slow cooker. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Cook on low for 6-8 hours or high for 2-4 hours.
   
3. Mix in the corn and hot pepper sauce about an hour before serving.
   

Tailgate Tuesday: Christmas Crunch

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Christmas crunch is a sweet and highly addictive version of the typical Chex Mix party snack. Everyone goes crazy over this treat when Matt's mom makes this at Christmas (or at least I do)! This weekend, I decided to try it on my own, and it was really easy. Here is the simple recipe for converting basic Corn Chex into a perfect caramel crunch. Add some Christmas M&M's and you will be ready for your tailgate!

Christmas Crunch
*From Jeanne Snyder

17.5 oz. box of Corn Chex or Crispix cereal
2 C. brown sugar
1 C. butter
1/2 C. white Karo syrup
1 tsp. baking soda
M&M's

-Cut paper grocery bag just above the fold so it will fit in your microwave. Dump cereal into the bag.
-In a pan mix together the brown sugar, butter, and Karo syrup. Let boil for 30 seconds. Stir in the baking soda.
-Pour hot mixture over cereal and mix gently, but well. Microwave for 1 1/2 minutes. Stir gently and repeat. Spread onto aluminum foil to cool.
-Break into pieces and add holiday M&M's. Store in Tupperware. Enjoy!

Tailgate Tuesday: Cheese-Stuffed Burgers

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Matt and I visited Wisconsin this last weekend so cheese has been on my mind. With the Lions playing the Green Bay Packers this Sunday, I have a cheesy tailgate food for you. Cheese-stuffed burgers are a twist on the basic cheeseburger. Forget the sliced cheese on top-this version results in a delicious melted cheese center!

For a tailgate, try making mini burgers with a variety of cheeses to try. With most of our grills away for the season, make these on a grill pan on the stove or broil in the oven. Have fun!

Cheese-Stuffed Burgers

3 lbs. ground beef
steak seasoning
4 oz. of cheese (colby, goat cheese, brie, blue cheese or others)
8 hamburger buns
topppings

Separate beef into 8 equal mounds. Place a piece of cheese in the center and press firmly with your hands to form a patty. Sprinkle with steak seasoning or spices of your choice. Grill for 4-6 minutes a side, or until center is lightly pink. Serve with a variety of toppings, such as lettuce, tomato, red onion, pickles, avocado, bacon, or sauteed mushrooms. Enjoy!