3 COMFORT FOODS FOR NFL PLAYOFF GAMES


I realized something the other day when thinking of chili recipes for the playoffs…my go to chili recipe was missing from my signature recipe page!  I have asked others to send in their chili recipes, yet mine was missing.

My chili???  It is a Full House Chili…The Full House, Hot Tamales covered with chili, are famous in Knoxville, Tennessee.  During my college days at Tennessee, I used to drop by the local corner market to get mine to go.

Over the years I have perfected my chili recipe and you don’t have to serve it over hot tamales…but give me a good hot tamale and I am in heaven.

Enjoy!

KATHY’S FULL HOUSE CHILI

Kathy's Full House Chili photo by Kathy Miller

Ingredients

  • 2 pounds ground beef
  • 1 sweet onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne red pepper
  • 1 teaspoon paprika
  • 2 tablespoons double-concentrated  tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 1 (28 ounce) can petite diced tomatoes
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 tablespoon worcestershire sauce
  • 8-12 freshly made hot tamales if available.  If fresh are not available use  1 can Hormel Tamales, Beef in Chili Sauce

Instructions

  1. Brown ground beef, onions and garlic in a large Dutch oven.  Drain well. 
  2. Add chili powder, cumin, cayenne pepper, paprika. Cook 1 minute. 
  3. Add tomato paste.  Cook 1 minute. 
  4. Add remaining ingredients.  Bring to a boil.  Cover and reduce heat to simmer. 
  5. Simmer for 2 hours.
  6. Heat hot tamales.  Take out of husks and place a hot tamale in each bowl.  Spoon chili over top. 

Notes

The Full House, Hot Tamales covered with chili, is famous in Knoxville, Tennessee.  During my college days at Tennessee, I used to drop by the local corner market to get mine to go. As always when serving chili, you may want to let guests top the chili with sour cream, cheese, jalapenos, black olives and or sliced green onions.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Can also top with any or all…sour cream, cheddar cheese, avocado and scallions, lime, olives…wow so many choices.  Make it a chili bar!

Kathy's Chili Full House photo by Kathy Miller

Back to the comfort food theme for the playoffs…

During my college apartment living, I ordered my first recipe book…it was not a book, but a green plastic box filled with coated recipe cards, divided into many categories.  It was called The Betty Crocker Recipe Card Library. (copyright 1971.)

Instead of being organized in the usual way… Appetizers, Soups, Salads…The card file was divided into interesting  categories… Seasonal Favorites, Crowd-Size Entertaining, Entertaining On A Shoestring, Salads For Every Occasion, Budget Casseroles, American Classics, Fondues, (what could be so ’70’s!)  and my favorite, Men’s Favorites (although all the women in our family think these are women’s favorites too!)

Favorite recipes from The Betty Crocker Recipe Card Library photo by Kathy Miller

I loved this card system.  So easy to take out a card, make the recipe then refile it for next time.  I packed up this box and took it to every move we made…until we decided to downsize…I gave away the box and most of the cards.  I did keep some of my favorites and would love to share with you today! (I am wishing now I had kept this box and recipes).

To this day, I make these recipes all the time.  I’ll get a call or text from Lizzy or James asking for my spaghetti recipe… We also love the caesar salad.

With cooler winter weather,  football playoffs and the Super Bowl in the near future, I think any of these would be great for dinner while watching football!

This is our family’s all time favorite comfort food…from The Betty Crocker Recipe Card Library

ITALIAN SPAGHETTI WITH MEAT SAUCE

Italian Spaghetti With Meat Sauce

You can tell how many years I have used this based on the wrinkles and stains on the card!

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, finely chopped
  • 1 green pepper, finely chopped (I don't always add the green pepper... you decide)
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (12 ounces each) tomato paste
  • 1 can (7 1/2 ounces) pitted ripe olives, drained and sliced
  • 2 envelopes (1 1/2 ounces each) Italian-style spaghetti sauce mix with mushrooms
  • 3 cups water
  • 1 tablespoon sugar (a little sugar helps reduce the acidity of tomato sauce)
  • 1 teaspoon oregano leaves
  • 2 cloves garlic, crushed
  • 1 bay leaf, crumbled
  • 16 ounces Italian-style spaghetti
  • grated Parmesan cheese

INSTRUCTIONS

  1. Cook and stir meat, onion and pepper until meat is brown and onion is tender.
  2. Stir in remaining ingredients except spaghetti and Parmesan cheese.
  3. Cover; simmer 1 1/2 hours, stirring occasionally.
  4. Cook spaghetti as directed on package; drain.
  5. Serve meat sauce over hot spaghetti; pass Parmesan cheese.

NOTES

Meat sauce can be prepared ahead.  Cover and refrigerate or freeze.  When ready to serve; cook spaghetti; heat meat sauce and serve over hot spaghetti.

By KathyMillerTime
The Betty Crocker Recipe Card Library

KathyMillerTime

Recipe Printed from www.kathymillertime.com

We love a good Caesar Salad in our family.  I like this one made in the traditional way…tableside.

This card also shows its wear and tear from all the years!

CAESAR SALAD

Serving Size: 8

INGREDIENTS

  • 1 clove garlic, halved
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • freshly ground pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 heads romaine, washed and chilled
  • Coddled Egg (below)
  • 1 lemon
  • Garlic Croutons (below)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 can (2 ounces) anchovy fillets, drained and rolled or cut up

INSTUCTIONS

  1. Just before serving, rub large salad bowl with cut clove of garlic.  Add oil, salt, mustard, pepper and Worcestershire sauce; mix thoroughly.
  2. Into bowl, tear romaine into bite-size pieces; toss until leaves glisten.
  3. Break egg onto romaine.  Squeeze on juice from lemon; toss until leaves are well coated.
  4. Sprinkle croutons, cheese and anchovies over salad and toss.
CODDLED EGG
  1. Place cold egg in warm water.  Heat to boiling enough water to completely cover egg.  With a spoon, immerse egg in boiling water.  Remove pan from heat.  Cover and let stand 30 seconds.
  2. Immediately immerse egg in cold water.
GARLIC COUTONS
  1. Heat oven to 400 degrees.  Trim crusts from 4 slices white bread.
  2. Generously butter both sides of bread slices; sprinkle with 1/4 teaspoon garlic powder.
  3. Cut into 1/2 inch cubes; place in baking pan.
  4. Bake 10-15 minutes, stirring occasionally, until golden brown and crisp.

KATHY'S NOTES

I like to use a wooden bowl. The garlic rubs in better with wood.  Also you could use anchovy paste in the dressing instead of adding anchovies on top.

By KathyMillerTime
The Betty Crocker Recipe Card Library

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Watch for more recipes to enjoy while watching football playoffs.

Come celebrate with me.  I’ll save you a seat at the table.

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