Live Chat: Super Bowl XLVI with Communities writers and readers starting at 6:00pm EST

Don 't watch with people that are going to drink your beer, join us here at the Communities for all the fun without having to share the wings. 
Photo: cactushippie

FORT WORTH, Tx. February 5, 2012 – Happy Super Bowl Sunday! Football fans have been waiting for the last six months. Whether one’s favorite team is playing today or not watching the much anticipated occasion with family and friends is an event in itself.

Don’t forget to join us here at the Communities for our first annual Live Chat: Super Bowl with the Communities. Starting at 6:00pm EST, both writers and readers alike are welcome. We like to have fun on our site so be sure to pull up a chair and bring your wings and beer and join the party.

But before the game begins food must be prepared. Everyone has their favorite recipes for the Super Bowl party and I’d like to share a couple of mine with you. Let me know how you like them and feel free to share what’s cooking at your house.

 Papa Sam’s Chili

2# Ground beef

1 Med onion, diced

1 Green Bell Pepper, diced

2 Tbsp. of Crushed Garlic

4 - 15oz. cans of Red Kidney Beans

1 28oz. can of diced Tomatoes

1 1/2 tsp. dried Cilantro

1 tsp. Sea Salt

2 tsp. Ground Cumin

1 Tbsp. Chili Powder

1 1/2 tsp. Ground Paprika

Several shakes of Tabasco sauce

Olive oil

Brown hamburger, drain and put aside in bowl.  Pour about 3 TBSP. olive oil in pan; add chopped onion, and bell pepper. Sauté’ until onion starts to become clear. Add garlic. Cook for a few minutes, add browned hamburger. Add salt, cumin, chili powder, Tabasco sauce, cilantro, and red pepper. Add beans including liquid in can. Add diced tomatoes.

Stir together and cook over low heat at least two hours. It’s best to cook it slow over the coarse of the day or you can put in a crock pot and cook all day.

Papa Sam’s Homemade Chili

Awesome Salsa

2 cans black beans

2 cans shoe peg or white corn

6 plum tomatoes

1-2 small fresh jalapenos

½  green bell pepper

4 avocadoes

½ - 1 purple onion

½ bunch cilantro

Juice of 2-4 limes

Garlic salt to taste

Louisiana hot sauce to taste

Wash all fresh ingredients in cold water and pat dry with paper towel. Chop tomatoes, bell pepper, avocadoes and cilantro into small pieces. Mince red onion. Cut stem off of jalapeno then slice lengthwise. Chop into small pieces. The seeds and veins in the jalapeno are the hottest part of the pepper. Be sure to wash your hands thoroughly after handling.

Place fresh ingredients into bowl; sprinkle with lime juice, toss to coat. Drain black beans and corn, add to mixture. Add garlic salt and hot sauce to taste, refrigerate. Best when made several hours ahead of time.

Hot Cheese Dip

Hot Cheese Dip

1 – 2lb. package pasteurized prepared cheese product

1 lb. ground breakfast sausage, cooked and drained

1 can of tomatoes with green chilies

Cut cheese into cubes; add to pan over low to medium heat. Stir occasionally. The cheese will stick to the pan and burn if temperature is too high. Add sausage and can of tomatoes and chilies when cheese starts to melt. Stir until blended. Pour into heat resistant serving bowl or crock pot to keep warm. Serve with chips.



Read more of Claire’s work at Feed the Mind, Nourish the Soul in the Communities @ The Washington Times and Greater Fort Worth Writers Group.

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Claire Hickey

Claire has held a Texas Cosmetology License, Certification in Surgical Technology and has decorated cakes professionally. She believes that life is a banquet to be experienced and wants to learn and do as much as possible while she’s here. This Stay @ Home Mom has always loved to write and thanks to the Communities @ The Washington Times has got her chance. Her curiosity and writing lead her to create her column based on “garbage in garbage out” theory to provide interesting and thought provoking pieces that enrich her readers. A proud member and Treasurer for the Greater Fort Worth Writer’s Group she is currently working on her first novel.  


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