Super Bowl Recipes; Buffalo Chicken Dip, and Best Chili in a Crock-pot

Everyone knows that when it comes to Superbowl parties the last thing you want to be doing is cooking while trying to watch the game. The best way to handle this situation is cook something that can either be made ahead of time, or can be thrown in a crock-pot and left on warm so people can serve themselves when they get hungry. These two recipes are both easy and can be put together ahead of time, and warmed up when needed. The buffalo chicken dip is actually best when made right before serving, but is fine if made the day before and heated up. With the best chili in a crock-pot recipe, it actually tastes better the next day, so make this one the day before and on the day of, reheat it and make up a batch of cornbread muffins to go along with it. Perfect Superbowl food, and will warm everyone up from the cold winter blustering outside.

Buffalo Chicken Dip
2 cans of chicken (or 1 full chicken breast grilled and shredded)
2- 8 oz. pkgs. cream cheese
½ bottle of hot sauce (about ¾ cup)
8 oz. (1 cup) Ranch or blue cheese dressing
1 ½ cups cheddar cheese
blue cheese crumbles (optional)

Directions:
Add all ingredients (except cheddar cheese) to microwave/oven safe bowl, mix well, and heat for 2 min. or until hot and bubbly. May be heated in a saucepan on stove-top if preferred. Top with cheddar cheese and put under broiler to melt cheese. Optional to top with blue cheese crumbles. Serve with celery sticks and crackers. Tastes just like buffalo chicken wings.

Best Chili in a Crock-pot
1 ½ pounds ground beef
½ pound sirloin cubed
2 tbl. butter
1 red pepper
1 green pepper
1 large vidalia onion
1 can stewed tomatoes
1/2 can dark beer
1 cup strong coffee
1 can beef broth
1/2 cup brown sugar
1 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon coriander
2-3 tablespoons chili powder
1 tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon cayenne pepper
1 can red kidney beans
1 can white garbanzo beans
1 can black beans
1 can pinto beans
½ bottle of V8 juice
*shredded cheddar cheese
*sour cream

Directions:
Brown ground beef, and sirloin, strain out the fat. Add cooked and strained meat to crock pot on low. Chop all the veges and saute in a saute pan in 2 tbl. butter for about 2 min. or until just soft. Add softened veges to meat in crock pot. Add remaining ingredients and stir well. Cook on med. or high in crock pot until hot and bubbly. Serve each bowl of chili topped with cheddar cheese and a dollop of sour cream (or serve accouterments on the side).Best when served with hot cornbread muffins on the side. Also great for chili dogs or nachos.