When my birthday rolled around last week (we’ll not mention which one), my friend Addie Loftis and my boss and friend Brenda Pilson wanted to “bring in” lunch that could be shared with everyone at work. Brenda suggested a Petro-type meal of chili, corn chips and toppings. Addie had a recipe that has been her family’s favorite for several years. This dish goes by many different names, often depending on the season when it is being served! During baseball season, this dish is known as Grand Slams, and in football season, we call it Touchdowns.
The great thing about this dish is it can be customized to your family’s likes and dislikes. The main ingredient -- the chili -- can be made in a slow cooker for an easy supper for the busy family. Let your chili simmer, set out the corn chips or tortilla chips, sour cream, grated cheese, olives, greens onions, diced tomatoes and any other topping your family may like.
And thank you, Addie and Brenda, for a nice birthday surprise lunch. Addie’s Touchdowns made a perfect celebration birthday lunch for me and will make a great football party meal for your guests.
2 1/2 lbs. ground chuck
1 onion chopped
1 cup salsa (mild or hot)
2 cans (28 oz. each) Bush’s mild chili beans (do not drain)
1 can (15 oz.) diced tomatoes
salt and pepper to taste
1 medium (or larger) bag corn chips
1 bag (8 oz.) shredded cheddar cheese
1 container (16 oz.) sour cream
3 to 4 green onions, chopped
1 medium jar olives
1 tomato, chopped
Brown ground chuck in medium saucepan. Add chopped onion and cook until onion is transparent, about 5 to 10 minutes.
In large pot or slow cooker add browned meat and onion, salsa, chili beans, diced tomatoes, salt and pepper. If cooking on the stove, let it simmer for 1 hour. In a slow cooker, make sure the mixture gets good and hot and then let it simmer on low for several hours or on high for about 1 hour.
Spread corn chips on plate and add meat mixture and desired toppings.