Steelers tailgate recipes: We're the town with great football food


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STEELERS CHILI

Scott Malone is a lifelong Steelers fan currently in Florida but looking forward to moving back to his native Western Pennsylvania. He writes, "Food-wise, I cook for every game (last year, when I didn't cook a big meal, the Black and Gold lost, so I feel obligated). I usually cook 'man food' for game day, with chips and beer. I really wish I could find my hometown brew down here (Straub from St. Mary's)."

  • 1 pound ground turkey (or beef)
  • 3 cups Jack Daniels whiskey
  • 28-ounce can tomato sauce
  • 3 large tomatoes, diced
  • 2 gold bell peppers, diced
  • 1 head of garlic, minced
  • 1 jalapeno pepper, minced
  • 1 large white onion, diced
  • 28-ounce can black beans
  • 2 28-ounce cans of kidney beans
  • Chili powder to taste
  • Slap Ya Mama Cajun seasoning (or other seasoning of your choice) to taste

In a skillet over medium heat, brown the turkey (or beef) and drain it.

Mix meat with all remaining ingredients in a big pot and bring to a soft boil, then simmer for about 2 hours. (But I forgot to turn it off one time and it was still good after 4 hours of simmering. I think the Jack Daniels preserved it. P.S. It heats up well on a grill in a pot; I have done it after a hurricane).

-- Scott Malone, Lake Worth, Fla.

SPINACH ARTICHOKE DIP

Mary Ellen Donato of Mt. Lebanon works Sundays at a restaurant, but likes to leave her family good things to eat. She says Sunday is "the only day of the week where people are home, able to relax, enjoy each other's company, and spend time together. What a great way [to do that] by enjoying the game and eating at the same time! These days, families are not only hungry to eat -- but probably hungry to spend quality time together enjoying something in common." She serves this with crackers or corn chips.

  • 10-ounce package frozen spinach, cooked as package directs and drained
  • 1 cup mayonnaise
  • 1 1/2 cups parmesan cheese
  • 4 ounces mozzarella
  • 2 to 3 cloves of garlic, minced
  • 6 ounces jarred artichokes, chopped

Preheat oven to 350 degrees. Mix all ingredients together and bake for 20 minutes.

-- Mary Ellen Donato, Mt. Lebanon

PUNT AND PASS POPCORN

Margit Kupas of New Kensington has three grown sons, but when they were boys, she had a photo taken of the family dressed in black and gold to watch the Steelers on TV. In it, she's holding a big bowl of this recipe, which they all enjoyed. She says to eat it with your hands, "just like popcorn."

  • 4 quarts popped popcorn
  • 3 tablespoons butter or margarine, melted
  • 1/4 cup parmesan cheese
  • 2 tablespoons dry spaghetti sauce mix without mushrooms (about half an envelope of it)
  • 1/2 teaspoon leaf oregano
  • 2 ounces thin pepperoni slices, halved
  • 4 1/2-ounce jar sliced mushrooms, drained
  • 2-ounce jar pimiento-stuffed green olives, drained and sliced

Place popped corn in a 6-quart or larger bowl. Drizzle with melted butter (or margarine). Sprinkle with parmesan cheese, spaghetti sauce mix and oregano; toss gently. Add pepperoni, mushrooms and olives and mix well.

Cheer for the Steelers!

-- Margit Kupas, New Kensington, who clipped this from the Valley News Dispatch in 1979

AWESOME TACO DIP

This one comes from Bloomfield's Melissa Miller, who says, "I watch games on my LCD TV with friends or family. Or, if lucky enough to score tickets, at Heinz Field."

  • 1 pound lean ground beef or turkey
  • 1.25-ounce package of taco seasoning
  • 1/2 cup water
  • 2 8-ounce bricks of cream cheese, softened
  • 16-ounce jar of medium salsa (Pace Picante preferred)
  • 15.5-ounce can of black beans, drained and rinsed
  • 1/2 head of iceberg lettuce, shredded
  • 2 tomatoes, rinsed and diced
  • 1 bunch of green onions, diced
  • 16 ounces sharp cheddar cheese
  • 16-ounce jar sliced jalapeno peppers (optional)
  • Large bag of corn chips (Tostitos Scoops preferred)

Brown beef in a large pan over medium heat. Mix in seasoning packet and water. Remove from heat when liquid is absorbed.

Mix the cream cheese and salsa in a bowl with fork until smooth and blended. Spread on the bottom of a large platter/dish.

Sprinkle meat evenly over the cream cheese mixture.

Add the following in layers in order: black beans, lettuce, tomatoes, green onions, cheese and jalapeno peppers, if using.

Refrigerate until serving.

Serve with corn chips.

-- Melissa Miller



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