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AAF Souper Bowl: "Adios Pantalones" Recipes

Posted on January 30, 2015

Team “Adios, Pantalones” (aka Kiwi Creative) had an awesome time at the 2015 Souper Bowl, hosted by AAF-Cleveland. While we didn’t win a trophy (we want a recount!), several people asked for our mouth-watering recipes…and we’re happy to oblige.

Mac’s “Adios Pantalones” Chipotle Black Bean Chili

Ingredients

  • 3 cans (15 oz each) black beans, rinsed and drained
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
  • 2 cans (15 oz each) whole kernel corn
  • 1 large green pepper, finely chopped
  • 1.5 large spanish onions, finely chopped
  • 4-5 chipotle peppers in adobo sauce, finely chopped
  • 3 tablespoons adobo sauce
  • 4 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds), cut into 3/4-inch cubes
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons Penzey’s Chili 9000
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Optional Toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro, lime wedges, Haas avocados

 Instructions

  • In a large bowl, combine and mix tomatoes, pepper, corn, onion, chipotle peppers, adobo sauce and garlic. In another bowl, combine the beef, oregano, cumin, chili 9000, salt and pepper.
  • Pour half of the bean/tomato/corn mixture in a 4-or 5-qt. slow cooker; add the beef. Top it off with remaining bean/ tomato/corn mixture. Cover and cook on low for 8-9 hours or until meat is super-tender. Serve with toppings of your choice.

Yield: 12 servings (1 gallon)


Mac’s Jalapeño Chi-Chi’s Sweet Corn Cake

Ingredients

  • 2 pouches of Chi-Chi’s Sweet Corn Cake Mix
  • 1/2 cup melted butter
  • 1/2 cup water
  • 2 cans (15 oz) cream-style corn
  • 3 whole jalapeño peppers (canned and pickled in vinegar with onions and carrot slices)
  • 1 tablespoon Penzey’s Chili 9000 spice
  • 1/2 teaspoon salt

Instructions

  • In a bowl, combine ingredients and stir until well combined.
  • Pour prepared mixture into 12x12 inch cake pan. Bake, uncovered at 350º for 45-50 minutes or until liquid is absorbed. Use an ice-cream scoop to serve.

Mac’s Bacon Truffle “Holy” Guacamole

Ingredients
  • 6 Haas avocados
  • 12 oz Applewood Smoked Bacon
  • 2 limes, juiced
  • 2 teaspoons Sabatino Truffle Salt
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon red pepper flakes
  • 1 medium onion, finely diced
  • 2 tablespoons fresh chopped cilantro
  • 2 cloves garlic, minced
Instructions
  • Preheat oven to 375º. Line a baking sheet with foil (minimizes mess). Lay the bacon on the lined baking sheet in a single layer, place in the oven for 20-30 minutes and monitor for desired crispiness (less is more). Once cooked, pour out fat, pat bacon dry and cut into 1-inch pieces.
  • Halve, seed and peel avocados (keep seeds to preserve freshness later). Add remaining ingredients and gently mash with a large fork (or other object) making sure not to turn it to green mush.
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Topics: Just For Fun

Mac Love

Written by Mac Love

Mac Love is a artist and branding expert with a BFA in Painting and Drawing from Skidmore College and a Master's Degree in Painting from The University of Edinburgh.

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