Hours of Operation: Su - Th 11AM - 1AM | Fri - Sat 11AM - 1AM | (302) 449-2211
Hours of Operation: Su - Th 11AM - 1AM | Fri - Sat 11AM - 1AM | (302) 449-2211
    Hours of Operation: Su - Th 11AM - 1AM | Fri - Sat 11AM - 1AM | (302) 449-2211
      Hours of Operation: Su - Th 11AM - 1AM | Fri - Sat 11AM - 1AM | (302) 449-2211
        Hours of Operation: Su - Th 11AM - 1AM | Fri - Sat 11AM - 1AM | (302) 449-2211
          Hours of Operation: Su - Th 11AM - 1AM | Fri - Sat 11AM - 1AM | (302) 449-2211
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            Sunday Night Football Calls For Super Quick Chili

            Slice tops from hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them. Practically made for your fall tailgates, this main dish is portable and perfectly portioned. As a bonus, it takes less than 30 minutes to make.

            Ingredients

            Ingredient Checklist

            Directions

            Instructions Checklist

            Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.

            Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

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