If autumn Saturdays mean football, this menu is for you. Even if your favorite team doesn’t fare so well on Saturday, you can console yourself with a warm bowl of chili and all the fixin’s.
Traditional spinach dip can be an overly heavy/creamy goo. Lia’s Spanish Leaning Spinach and Chickpea Dip has rich texture and vibrant flavor that’s inspired by hummus.
Fresh hot peppers add zip to Kurt’s Iowa City Chili. You can make it a day ahead and reheat it, or start it on Saturday and let it gently simmer until it’s time to eat.
On the side:
Our BLT Bread Salad with Creamy Buttermilk Dressing is a lovely creamy, crunchy foil for the chili. Prep the ingredients a day ahead, then toss the salad when you’re ready to serve. Whip up our Skillet Corn Bread with Tomatoes and Sage while the chili simmers on the stove.
Since it’s a pigskin day, we figure you can’t have too much bacon, can you? Nah! Settle the score with a batch of Chocolate Chip Cookies with Candied Bacon.
Kurt calls for adding a bock or stout to the chili. Stock up on plenty to sip as well. Try a Shiner Bock from Texas.