Nachos, Chili and Super Bowl Commercials Right Here.

Super Bowl and the Olympics are just around the corner. Our Super Bowl interest is less about football, and more about the nachos and chili, and….the commercials.  And we’re bringing you both today without the football part.

Here’s a sneak peek at wonderful commercial that features Olympic skier, Mikaela Shiffrin, whose motto is “A.B.F.T.T.B.” – Always Be Faster Than the Boys. Watch the video.  We’re rooting for her.

And another sneak peek is Anheuser-Busch’s Super Bowl  spot for Stella Artois starring Matt Damon and promoting Water.org. Kudos to them.

Oh so, for the food part.  We’ve got a fab seven-layer dip recipe and beef chili, 5 ways.

Love Beef Chili?

Nachos, Chili and Super Bowl Commercials Right Here.

A classically easy chili recipe with four additional variations ranging from Cincinnati to Morocco. Get these 5 recipes for chili.  

Arthur Schwartz’s Seven-Layer Dip  Print This Post Print This Post

Nachos, Chili and Super Bowl Commercials Right Here.

Some people make this entirely with convenience products – canned refried beans, frozen guacamole, canned tomatoes. And some people build the dip in a baking dish so they can put it under the broiler briefly and melt the cheese. I prefer it when at least a couple of the layers are fresh – like the avocado and the tomatoes – and I hate it when it is put under the broiler because the melted cheese cools quickly and becomes far less appealing than unmelted shredded cheese. Do whatever … Obviously, you don’t have to take the proportions too seriously either. Super Bowl watchers don’t notice anything but the game anyway.

  • 1 16-ounce can refried beans (or equivalent amount of homemade)
  • 3 large avocados
  • 3 tablespoons lime or lemon juice
  • 2 cups sour cream
  • 1 1-ounce package taco seasoning
  • 1/4 cup (or more) chopped green chili peppers, pickled jalapenos or diced, fresh jalapenos
  • 1 cup sliced, pitted black olives
  • 1 cup chopped canned plum tomatoes, or finely diced fresh cherry tomatoes
  • 2 cups grated Cheddar or jack cheese
  • 1/2 cup chopped scallions, white and green
  • 1/4 cup coarsely chopped fresh cilantro (coriander)

Spread the refried beans on the bottom of a glass serving dish (so you can see the layers) or a deep platter.

Peel and pit the avocados, then, with a table fork, in a mixing bowl, mash them with the lime or lemon juice into a slightly coarse paste. Spread the paste over the beans.

Mix the sour cream with the taco seasoning and spread it over the avocado.

Distribute the chiles over the sour cream, then the olives, then the tomatoes.

Make a top layer of cheese, then sprinkle with the scallions and cilantro.

Serve with corn chips for dipping.

 

 

 

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