Crispy Chorizo Bites

If you're like me, you think of all these fantastic little appetizers long before the big celebrated day, Superbowl Sunday, arrives. I know, its all about the game. But if you fail to have a fantastic repertoire of football food on the big day, you may as well kiss your win goodbye.



My hubby loves having a spicy Sunday breakfast of fresh tortilla's, chorizo & eggs, so I always try to have a stash in the freezer. It's a Southwestern staple here, and it seems to keep us satisfied all the way until dinner. Many know it in it's Spanish, sausage like form, however, you can find it in its ground, Mexican form at your local grocers. If it's not available in your corner of the country, you can always by ground meat and add chorizo seasoning from the ethnic foods section of your local market yourself.


I was trying to think of something different that I could make for Superbowl Sunday, with ingredients I already had on hand, when I came up with this spicy little appetizer. I'm one of "those people", that always has cream cheese, fresh garlic, and puff pastry lying around. Seems as long as you have those, drop in guests and a 4 ingredient appy are only minutes away.

Crispy Chorizo Bites

2 sheets frozen puff pastry, thawed in refrigerator
1- 8 oz package room temperature cream cheese
1 head fresh garlic, roasted , cooled
1 lb ground chorizo, mild, medium, or hot (your choice), fully pre- cooked and drained

Remove thawed puff pastry from refrigerator and on a lightly floured surface, roll out each with rolling pin to enlarge about an inch, and remove folded seams.

Squeeze cooled garlic out of skins into softened cream cheese. Blend well, but don't worry about completely smashing chunks of garlic. Divide and spread evenly between the 2 sheets of puff pastry.

Divide and spread cooked chorizo over the garlic- cream cheese mixture. From the widest end, roll up each of the sheets of puff pastry into a long log. Slice into 1/2" pinwheels.

Place on a baking sheet lined with parchment paper (easier clean up, but not necessary), and bake in a pre-heated 400F oven for 15 minutes, or until golden and flaky.

Approximately 40 Chorizo bites.

Hearty Half Time Chili

In September of 1999, my dear friend, Cindy, emailed me a chili recipe that sat in my inbox forever before I finally tried it. I absolutely love chili- the chunkier, the better, in my opinion. But this one was, uh, weird.

It had Keilbasa in it.

I live in Arizona.

That is wrong.



Well, I finally got around to making it about New Years day 2000, and I have to say, much like in her email, it is my favorite ALL TIME recipe for chili. I did add some spices that weren't in her original recipe- cinnamon, dark cocoa powder, and Pasilla Ancho Chili powder- they gave it the unique depth of flavor I love.

The seasonings are approximate for my tastes, but you can always add or subtract according to yours. And the Keilbasa- I couldn't imagine it without it- it's fabulous!

Hearty Half Time Chili
recipe adapted from Cindy Geery

1 lb ground beef
1 lb ground pork (or Italian sausage with casings removed)
1 lb Keilbasa cut into chunks
1 large onion, chopped
2 cloves garlic, minced
1 Tbs Pasilla Ancho Chili powder
1 tsp ground cumin
1-1/2 tsp celery salt
1/2 tsp cinnamon
2 Tbs dark cocoa powder
Cayenne pepper (optional, to taste)
2- 28oz cans cut tomatoes (do not drain)
1- 14.5oz can plain tomato sauce
1- 28oz can kidney beans (drained)
1- 28 oz can black beans


Optional toppings:

Grated Cheddar
Chopped green onions
Sour Cream

In a large dutch oven, brown ground beef with sausage, onion, Pasilla Ancho chili, cumin and garlic.

Then add keilbasa, remaining seasonings, and tomatoes. Simmer about 10 minutes and then add beans.

Evaluate and adjust seasonings to your taste, let simmer and allow flavors to meld for about 30 minutes.

Serve topped with grated cheddar, green onion, and sour cream.