The annual watching of grown men running around in tights

Yesterday was day, the annual day, where the men gathering to watch the highlight of football season and to mourn its passing … until next year.  And the girls gather to show off their latest food-making skills and discuss more interesting topics.  Such as summer weddings, travel plans, decorating changes, and analyzing the progress made on project’s undertaken by our significant others. 

One girl was happy to report that hers had completely remodeled the kitchen and had done most of the work himself.  And the car he is restoring is looking more like a car then a metal box with two trunks like the last time I saw it.   The second trunk thing in the front of the car might be a great fad to get behind.  I know that I try to carry so much junk in the car that another storage area would be very useful and pesky things like engines should not get in the way. 

Another was planning her wedding and at the same time, her’s had torn down a wall to expose the original brick.  Which sounds lovely.  But he lacked the skills to finish off the walls on either side to make it look like it was part of the room decor and not that someone accidentally tore down a perfectly good wall. 

Mine, well, mine is busy.  He’s getting his MBA and his time is taken up by homework, class, and me.  Leaving no time left over for massive projects. 

So my contributions to the gossip were very boring indeed.  However, I made up for this lack by bringing the best food!  A beer dip and my very own chili recipe! 

Actually, I can’t claim the beer dip recipe.  I thought I was borrowing it from my sister but it turns out she borrowed it from my husband, who borrowed it from the internet.  Confused?  Yeah, the full recipe can we found on All

Cheddar Beer Dip:

  • 2 8oz Packages of Cream Cheese
  • 1 1oz Package of Ranch Dressing Mix
  • 1/2 Cup Beer (I used 312)
  • 3 Cups Shredded Cheddar Cheese
  • 1 jalapeno

And mix it all together.  Refrigerate overnight.  Serve with pretzels and chips.  Very easy.  I chose it because it was easy.  The chili is harder.  Not because it’s actually hard but it has a lot of ingredients. 


  • Main
  • 1.25 lbs ground Italian Sausage
  • 3 strips of Bacon, cooked and cut into pieces
  • 1 (15 oz) can of chili beans (Drained)
  • 1 (15 oz) can of chili beans in a spicy chili sauce
  • 1 (15 oz) can of fire roasted, diced tomatoes (not drained)
  • 1 (15 oz) can of diced tomatoes (drained)
  • 1 (6 oz) can of tomato paste
  • 1/2 cup beer – I prefer an oatmeal stout to give it a deep, interesting flavor.  I don’t recommend a light beer.
  • Vegetables (all chopped)
  • 2 jalapeno peppers
  • 1 large yellow onion
  • 1 bell pepper (pick a color, any color)
  • 3 stalks of celery
  • 3 cloves of fresh garlic
  • Flavorings (here, I usually just pour but I’ve tried to write it down)
  • 2 tbls Worcestershire sauce
  • 2 tbls barbeque sauce
  • 1 tbls hot sauce
  • 1/2 cup chili powder
  • 1 tsp Cummin
  • 1 tsp mustard powder
  • 1 tsp Oregano
  • 1 tsp Basil
  • Salt and Pepper to taste
  • Toppings
  • Chopped Onions
  • Cheddar Cheese

After cooking all of the meats and chopping all of the vegetables, I put the whole thing in the crock pot to simmer for 3-8 hours.  The longer it cooks and the lower the temperature, the more time the flavors have to mix.

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