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pointe feature grosse poInte mAgAZIne | october-november 2011 41
pointe feature GAME ON! you know watching a game is more fun with a bunch of friends — so why not host a game-day party so everyone can cheer on the home team together? Use these tips and recipes as your playbook for a game-day party that scores big on taste and fun. Chili Champs • Host a chili cook-off as part of the party. offer fun awards for “Hottest,” “best tasting” and “most creative Ingredients.” • Set up a toppings bar. Include different kinds of cheeses, peppers, onions, guacamole, salsa, queso and sour cream. Include crackers and corn bread, too — they’re easy for non-chili cookers to bring. Dip Tip • Step up your game by setting out a wide variety of dippers. Include different types of chips like blue corn, sweet potato and salt and vinegar. Also try flavored crackers, pita chips and a veggie tray. For more great game-day recipes, visit www.eatwholly.com. Family Features Tips and recipes for a game-day party Wholly Chili 3 tablespoons canola oil 4 cups chopped yellow onion 2 large poblano chilis, diced 3 tablespoons minced garlic 5 pounds ground meat 2 tablespoons kosher salt 2 teaspoons black pepper 1 1/2 tablespoons ground cumin 2 tablespoons mexican oregano 1 1/2 tablespoons onion powder 3 tablespoons paprika 8 tablespoons chili powder 2 12-ounce cans tomato paste 28 ounces Wholly salsa 3 quarts chicken stock 2 tablespoons tabasco Heat oil over medium heat in a large stock pot. When hot, add the onion, poblano and garlic. sweat until onions are translucent. Add ground meat and stir. When meat is brown, drain. return to heat. stir in dried seasonings. Add tomato paste, stir to combine and cook for 5 minutes. Add remaining ingredients. simmer for 30 minutes. For a thicker version, omit the chicken stock. Seven Layer Dip 1 16-ounce can non-fat refried beans 1 9-ounce can bean dip 2 7-ounce packages Wholly guacamole classic, spicy or one of each 1 16-ounce container light sour cream (or plain greek yogurt) 3/4 package taco seasoning 1/4 teaspoon ground cumin 1 small can sliced black olives 1 large diced tomato 3 green onions, finely chopped 1 cup shredded cheddar cheese mix refried beans and bean dip together and spread onto the bottom of a 9 x 13-inch pan. next, mix sour cream (or yogurt) together with taco seasoning and cumin. spread on top of the beans in the pan. spread guacamole on top of the previous layers then add olives, green onion and tomatoes. top with the shredded cheese. 42 october-november 2011 | grosse poInte mAgAZIne
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