An Iron Bowl Meal
With the Iron Bowl coming up the Saturday after Thanksgiving, I want you to have the perfect recipe for the game!
I grew up an Alabama fan. My entire family is all about some Roll Tide. My dad graduated from Alabama and my mom from Montevallo. I just knew that when I went to college, I would follow in either of their footsteps. Boy was I wrong! I was beginning my junior year in high school when my boyfriend was accepted to Auburn. He was beginning his senior year and his plan was to head down to Auburn after he graduated from high school. I just knew I was going to marry that boy, so I applied to Auburn at the end of my junior year. By the time I started my senior year, I was accepted and my decision was made…I was bound for War Eagle country! I never applied to any other school. I was “that girl” who followed her boyfriend to college. I went for no other reason than him. Seriously.
I married that boy on May 26, 2007! And now I am a die hard Auburn fan! But there is a small part of my heart that still pulls for Alabama. I’m sure no one that is native to the great state of Alabama thinks that is truly possible. Trust me, it is. I love Alabama because it represents a large chunk of my childhood. My family loves the team and I love my family, so I still love Bama. Just not as much as I love Auburn. I love Auburn for my college memories, friends, traditions, the town, and the Tigers. I’m not a traitor, I am just able to unequally divide my heart. Can anyone else relate? Maybe we can start a support group.
My recipe today is Super Duper Chili and Mexican Cornbread. Both of them are my husband’s grandmother’s recipes. And they are both delish! It makes a ton, but you can double if it you are feeding more than a ton on game day.
SUPER DUPER CHILI
HERE’S WHAT YOU NEED (CHILI INGREDIENTS)
1 lb. pork sausage
1 lb. ground beef
2 cans hot chili beans
16 oz. salsa
1 can kidney beans, drained
1 can pinto beans, drained
1 can diced tomatoes, undrained
1 can cream of mushroom soup
1 can (8 oz) tomato sauce
8 oz. Velveeta, cubed
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until heated through. Stir often to keep the cheese from burning! Makes 14 servings.
HERE’S WHAT YOU NEED (CORNBREAD INGREDIENTS)
2 pkgs Jiffy cornbread muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1 can (4 oz.) chopped green chiles
1/3 cup vegetable oil
1 tbsp. finely chopped jalapenos peppers (I omit)
In a bowl, combine cornbread mix and onion. Combine the remaining ingredients in separate bowl; add to the cornbread mixture just until moistened. Pour into a greased 13×9 baking dish. Bake at 350 for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan. Makes 18-24 servings.
Enjoy the game!