Super Bowl Sunday 2010 is this weekend and what’s a Saints vs. Colts party without classic Super Bowl food? We’ve got you covered with Super Bowl food recipes and drinks to please everyone on your party list — here’s our first set of recipes: Super Bowl Food Recipes 101: The Classics!

Super Bowl Chili Recipe
Serve up bowls of this hearty chili with kick!

Get:
• 3 pounds ground beef
• 3 tablespoons vegetable oil
• 3 cups beef broth
• 1 15 oz can red pinto beans
• 1 14 oz can diced tomatoes (don’t drain)
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon cider vinegar
• 2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 6 cloves garlic, minced
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 1 tablespoon brown sugar
• 3 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 1 teaspoon cayenne pepper
• 4 chipotle peppers, seeded and chopped

In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot. Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent. Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper.

Heat over medium heat with stirring for 12 minutes. Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.

Alton Brown’s Buffalo Wings
This simple recipe yields the BEST wings…from the Food Network master.

Get:

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Seven Layer Dip Recipe

Get:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese,
softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives,
drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Stay tuned for more menus and drink recipes!