Posted at: 01/31/2012 8:04 AM
Updated at: 01/31/2012 8:53 AM
By: Scott Doane
Two dishes came on Good Morning Northland. But only one could leave the cooking set as the winner!
Samantha and Ben cooked up two things they thought would be good for Super Bowl Sunday and had them square off in a cooking contest.
Ben brought in what he called his "nuclear chili," which featured ground venison and some Thai chilis.
Samantha cooked up a buffalo chicken dip recipe that she found. It featured hot sauce and blue cheese.
Three Good Morning Northland production assistants, Jill, Johannah and Josh, judge the competition. And by just two points, Ben's chili came out on top.
Ben's Venison Chili recipe:
- 1 lb ground venison (or beef/turkey)
- 1/4 large onion diced
- 1 1/2 cups tomato sauce
- 10 oz salsa
- 1 can kidney beans
- 2 Tbsp chili powder
- 1 Tbls Sriracha chili sauce
- 1 cup cheese
- Garlic salt, black pepper, ground cumin to taste
Brown venison with onion in pan. Drain if desired. Mix all ingredients in crock pot. Cook on high for 2 hours stirring once or twice. Then turn heat down to low and cook an additional 3-4 hours stirring once or twice. Pour into bowl, top with cheese.
Buffalo Chicken Dip
- 8 oz. pkg. cream cheese, softened
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup hot sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained
Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, hot sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, vegetables or tortilla chips.
For more recipes like this and information, head to www.franksredhot.com