Those NFL fans flipping couch cushions for a coveted $9,205 ticket to Super Bowl XLIX should take a seat, call the crew and preheat the oven.
The cheapest ticket price to witness football’s most premier platform translates into about 5383 pounds of chicken wings.
If you plan on preparing a spread fit for a platoon, these recipes, in five ingredients or less, will take time off your clock during the most sacred Sunday in sports.
BEEFY CORN AND BLACK BEAN CHILI
From MyRecipes, yields six 1-cup servings.
- 1 lb. ground beef
- 2 tsp. salt-free chili powder blend
- 14 oz. package of seasoned corn and black beans
- 14 oz. can fat-free, less sodium beef broth
- 15 oz. can seasoned tomato sauce for chili
- Combine ground beef and chili powder blend in a large pot or Dutch oven. Cook six minutes on medium heat, or until beef is browned and crumbled. Drain and return to pot.
- Stir in frozen corn mixture, broth and tomato sauce; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
- Serve in bowls, and top with sour cream or green onions, if desired.
VEGAN HOT CORN DIP
From One Green Planet
- 2 12-oz. cans organic corn, drained very well
- 1-2 small fresh jalapenos, diced
- 2 cups vegan mozzarella cheese shreds
- ¾ cup nutritional yeast, finely ground
- 1 cup vegan mayonnaise
- Preheat oven to 350 degrees.
- Put all ingredients into an 8×8 and stir until thoroughly combined.
- Bake for approximately 20 minutes or until bubbly.
- Upon removal from the oven, stir ingredients again to ensure evenly distributed cheese.
- Garnish with diced jalapeno or tomato. Serve with corn chips.
“SECRET’S IN THE SAUCE” BARBECUE RIBS
From Taste of Home, serves 5
- 4½ lbs. pork baby back ribs
- 2½ cups barbecue sauce
- ¾ cup cherry preserves
- 1 tbsp. Dijon mustard
- 1 garlic clove
- Cut ribs into serving-size pieces; sprinkle with salt and pepper, if desired.
- Place into 5 or 6 qt. slow cooker.
- Combine the remaining ingredients; pour over ribs.
- Cover and cook on low for 6-8 hours or until meat is tender.
- Serve with sauce.
ANNE’S HOT SAUSAGE DIP
- 1 lb. ground hot pork sausage
- 10 oz. can diced tomato and green chiles
- 8 oz. package cream cheese softened.
- ¾ cup shredded sharp cheddar cheese
- Corn chips
- Cook sausage in a large skillet, until meat is browned and crumbled. Drain well and return to pan.
- Drain diced tomato and green chiles, reserving ¼ cup of liquid from the cans.
- Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese.
- Spoon into a lightly greased 1-quart baking dish; sprinkle with cheddar cheese.
- Bake at 350 degrees for 20 to 25 minutes, or until bubbly. Serve with corn chips.
SPICY BLUE CHEESE DIP
From Eating Well
- ⅔ cup reduced-fat sour cream
- ⅔ crumbled blue cheese
- 1 tbsp. distilled white vinegar
- ¼ teaspoon cayenne pepper
- Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.
- Cover for up to three days in the refrigerator.
What’s in the starting lineup for your Super Bowl party?