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Super Bowl Party Recipes to Feed a Crowd

Posted on Wednesday, January 29th, 2014 at 7:00 am
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Your Super Bowl party should contain more than appetizers.  Here are some inexpensive recipes to offer guests who seek something more substantial.Super Bowl parties require food that is easy to eat while watching the big game. Some of your guests may prefer something more substantial than appetizers. Here are some tasty recipes that use inexpensive ingredients and that can feed several people. Offer these along with the appetizers.

Super Bowl Party Recipes

Super Bowl Chili
Good Housekeeping has the perfect recipe for a Super Bowl party. Let the heat of the chili warm your guests after they come in from the cold weather. You will need.

* 2 tablespoons of olive oil
* 2 pounds of boneless beef for stew (cut into 1/2 inch chunks)
* 4 cloves of garlic (crushed)
* 2 red peppers (cut into 1/2 dice)
* 2 jalapeno chiles (seeded and minced)
* 1 large onion (chopped)
* 1/3 cups of chili powder
* 2 cans of whole tomatoes in puree (28 ounce cans)
* 1 can tomato paste (6 ounce can)
* 1/4 cup of sugar
* 2 teaspoons of salt
* 2 teaspoons of dried oregano
* 2 cans of red kidney beans (rinsed and drained) (15 to 19 ounce cans)

Heat half the olive oil in a 8-quart sauce pot until hot. Add one-third of the beef. Cook until browned on all sides while stirring. Remove beef to bowl, and cook the rest off the beef the same way. Add the rest of the olive oil to the sauce pot over medium-high heat. Stir in garlic, red peppers, jalapenos, and onion. Cook ten minutes while stirring. Return the beef to the sauce pot. Stir in the tomato puree and tomato paste, sugar, salt, oregano and 2 cups of water. Reduce heat to low. Cover it and simmer for 1 hour and 30 minutes. Stir in the beans and cook for 10 to 30 more minutes. Serve!

Vegetable Quesadillas with Fresh Salsa
This recipe came from Epicurious. It is a tasty option for the vegetarian guests at your Super Bowl party. You will need:

* 4 medium plum tomatoes (diced)
* 1/4 cup red onion (chopped)
* 1/4 cup fresh cilantro (chopped)
* 1 teaspoon fresh lime juice
* 1/4 teaspoon salt
* 1 can of low-sodium red kidney beans (rinsed and drained) (15 ounce can)
* 1 tablespoon chopped chipotle chilies in adobo
* 4 flour (or whole-wheat) tortillas (8-inch)
* 1 avocado (thinly sliced)
* 4 cups baby spinach
* 1 cup shredded cheddar cheese

Combine tomatoes, onion, cilantro, juice, cumin and salt in a bowl. Put beans in another bowl and mash them. Stir the chipotle into the beans. Top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach, and 4 tablespoons of cheese. Fold tortilla in half. Heat a large nonstick skillet over medium-high heat. Add 1 quesadilla and cook it, flipping once. Remove when both sides of the tortilla are brown and crispy. Repeat process for all tortillas. Cut each tortilla into 3 wedges. Serve with tomato salsa.

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