More About This Recipe
Football snacks are sort of a specialty of mine, to the benefit of my good friends.
You see, I love a good baseball or basketball game, but for some reason football bores me. So when my friends gather to watch the big games, I’m happy to cater the event and keep everyone well fed.
This game day snack combines two of everyone’s favorites: potato skins and chili. Instead of making potato skins the normal way, which creates a ton of potato waste and only results in two skins per potato, this idea uses roasted potato rounds as the vessel for flavorful beef chili.
Step one is to sear the beef chuck in the pot. Next, remove the beef and sauté some peppers and onions in there.
Garlic and spices are added to the vegetables.
The next ingredients form the liquid for the chili.
Beef gets placed back on top and this whole thing goes in the oven at 300 for a few hours. You could also let it stay on the stovetop on low if your pot can’t go in the oven.
When the beef is tender, take it out and shred it up.
Slice the potatoes and roast them in the oven at a very high heat, flipping once.
A perfect finger food for the game. They are kinda shaped like footballs too, right?
Dan Whalen can walk to Fenway from his apartment, but has never been to Foxboro. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!