Best Alabama & Auburn Game Day Tailgating: Smoked Chicken Chili

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & Football Game Day Entertaining 

Southern Socials

Southwestern Gridiron Classics Football Party

Regional fan-favorite flavors that originally ran November 3, 2018 to honor the Alabama vs LSU & Auburn vs Texas A&M games highlight this game day menu perfect for tailgating socials anytime. A slow cooker makes casual entertaining at home simple & practical as it keeps food hot allowing you to serve guests throughout the game. Green Tomato-Smoked Chicken Chili offers bright, festive color & taste from the Charred Corn & Avocado Pico De Galo that tops each serving while Miniature Sweet Potato Cornbread Muffins accented with a little Cinnamon-Whiskey Butter lends a seasonal fall flavor guests are sure to love. Learn how to make a game day fiesta menu both Alabama & Auburn fans will rave over.

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Southwestern specialties turn up the heat & ground this menu filled with loads of seasonal fall flavor. Smoked chicken chili, flavorful pico de galo, sweet potato corn muffins & a tempting spice scented butter brimming with spirit delivers effortless style & undeniable good taste. 

Green Tomato-Smoked Chicken Chili
Charred Corn & Avocado Pico De Galo
Miniature Sweet Potato Cornbread Muffins
Cinnamon-Whiskey Butter
Beer * Sweet Tea Margaritas * Water

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGreen Tomato-Smoked Chicken Chili
makes 6 to 8 servings

The Basic Fundamentals

Reduce the amount of chipotle peppers for a milder, more family friendly version of this popular dish.

1 Tbsp oil
1 large sweet onion, diced
4 garlic cloves, pressed
4 tsp chili powder
1 Tbsp cumin
1 tsp kosher salt
1 {12-oz} bottle of beer
1 lb green tomatoes or tomatillos, diced
4 cups chicken broth
2 cups water
3 {15.5-oz} cans cannellini beans, rinsed & drained
4 cups shredded smoked chicken
2 Tbsp minced jalapeños
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
Charred Corn & Avocado Pico De Galo

Sauté the onion in oil in a Dutch oven over Medium-High heat for 5 minutes or until softened. Add the garlic & cook until fragrant, about 1 minute. Add the chili powder, cumin & saltCook a few seconds, stirring constantly, until the spices are toasty-fragrant. Stir in the beer & the tomatoes. Bring the mixture to a boil & cook 5 minutes. Add the broth, the water, the beans, the chicken & the jalapeños. Bring to a boil over High heat. Reduce the heat to Medium-Low. Simmer partially covered, stirring occasionally, 1 hour. Stir in the cilantro & the lime juice. Transfer to a slow cooker to keep warm, if desired. Serve with the Charred Corn & Avocado Pico De Galo.

The Extra Point

Change the color & texture of the chili by substituting different legumes such as black-eyed peas or beans & pintos.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCharred Corn & Avocado Pico De Galo
makes about 3 cups

The Basic Fundamentals

The pico de galo can be prepared up to 2 days ahead of time. However, do not add the avocado until just before serving for the brightest, freshest color & flavor.

2 ears fresh corn on the cob, shucked
1 avocado, diced
2 Tbsp fresh lime juice
1 cup grape tomatoes, cut in half
1/3 cup diced red onion
2 Tbsp fresh cilantro
1 Tbsp minced jalapeno
1 garlic clove, pressed
1 tsp kosher salt

Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Stir together the avocado & the lime juice in a large bowl. Fold in the corn kernels & the remaining ingredients. Taste & adjust the seasonings.

The Extra Point

Top nachos or lunchtime salads with this tasty combination. 

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buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Miniature Sweet Potato Cornbread Muffins
makes 3 dozen

The Basic Fundamentals

 Preheat the oven to 400 degrees. Pierce several {1/2-lb} sweet potatoes with a fork. Place on a foil-lined half sheet pan. Bake 1 hour & 15 minutes or until the potatoes are soft when lightly pressed. Increase the baking time accordingly if preparing larger potatoes.

1 1/2 cups plain yellow cornmeal
1/2 cup all purpose flour
1 Tbsp dark brown sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 cup cooked & mashed sweet potato
1 cup whole buttermilk
1/4 cup melted butter
1 egg, lightly beaten

Preheat the oven to 400 degrees. Whisk together the cornmeal, the flour, the brown sugar, the baking powder, the baking soda & the salt in a large bowl. Stir together the  sweet potato, the buttermilk, the melted butter & the egg & until blended; fold into the flour mixture just until blended. Coat 2 {24-cup} miniature muffin tins with cooking spray & portion the batter evenly between 36 cups. Bake 11 to 12 minutes or until a wooden pick tests clean. Cool 5 minutes. Remove the muffins from the pans & place on a wire rack. Serve warm or at room temperature.

The Extra Point

Accompany these little gems with an array of seasonal soups & grain based salads.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCinnamon-Whiskey Butter
makes about 1/2 cup

Game Changer

Think of this intense butter in the same vein as a hard sauce typically served over a classic Louisiana staple, bread pudding. Expect a more homogenous mixture straight from the refrigerator. As the mixture stands at room temperature, stir the butter occasionally for a more consistent texture.

1/2 cup softened butter
4 tsp dark brown sugar
2 tsp whiskey
1/4 tsp ground cinnamon

The Extra Point

Stir together the butter, the brown sugar, the whiskey & the cinnamon in a small bowl. Transfer to a ramekin. Chill 1 hour. Make up to 2 days ahead, if desired. Let stand 30 minutes before serving.

 

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

 

How To Cut Corn Off Of The Cob

Choosing the freshest ears of corn from the market is not as simple as a grab & go but it is a quick process nonetheless. Take an extra minute to inspect the kernels to be certain they’re plump & bright. Pick cup each ear you plan to purchase & peel back a small portion of the husk & silks. Any kernels that appear discolored, wilted or those with blemishes should be rejected. Once you’ve made your selections & you’re ready to prepare them for cooking applications, remove the husks & the silks, pop off the extra portion of the stalks from the ends & use a clean dish towel to rub the ears free of any additional silks that may be clinging to the kernels. Once cooked, the corn can easily be removed from the cob.

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama

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The Technique

 Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place an ear of corn on the board & cut away a small portion of the stalk end with a sharp chef knife to create a level, flat surface. Position the corn upright on the board & slice away the kernels from top to bottom in sections. Complete the process around the entire cob. To help contain the kernels, as they will fall where they may, you can use this procedure by place the corn upright in a shallow bowl however the very end kernels will need to be removed outside of the bowl & on the cutting board as the lip will prevent the knife from reaching them.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
Visit these posts for more football & tailgating party inspiration

How To Make Football Bunting

The Ultimate Game Day Snack Mix

Game Day Cocktails 101: The Bloody Mary

Game Day Provisions 101: Homemade Salsa

Game Day Crafts 101: Gridiron Tailgating Bags

Game Day Crafts 101: Almond Footballs

The Tune
“Move It On Over” Hank Williams

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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