Ingredients:
1 cup mayonnaise
1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)
16 bacon slices, cooked and crumbled
1 teaspoon salt
1 teaspoon pepper

Directions:

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.

Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.

Roll up tortillas; cut in half diagonally, and secure with wooden pick.

Ingredients:

• 1 pound coarsely ground beef
• 1 pound lean pork shoulder, ground
• 1 large onion, diced
• 1 cup sliced celery
• 3 tablespoons chili powder, medium to hot
• 1 1/2 teaspoon ground cumin
• 2 cans (14.5 ounces each) diced tomatoes
• 12 ounces V-8® vegetable juice
• 1 cup beef broth
• 1/2 cup beer
• 3 bay leaves
• 3 large garlic cloves
• 1 can chopped green chiles, (3-4 ounce)
• 1 bell pepper, diced
• 1 1/2 teaspoons dried leaf oregano
• 1/2 teaspoon black pepper
• 1 can (15 ounces) small red beans, drained and rinsed
• salt, to taste
• 2 tablespoons cornmeal, mixed with 3 tablespoons warm water, optional

Directions:

In a large kettle or dutch oven, brown beef and pork until no longer pink. Add onion, celery, chili powder, cumin, tomatoes, vegetable juice, beef broth, beer, bay leaves, garlic, green chilies, bell pepper, oregano and pepper. Bring to a simmer and cover. Cook for 3 to 4 hours or until tender, stirring frequently and adding water if necessary. Add beans, if using, and salt, to taste. If too much liquid, stir in cornmeal mixture to thicken a bit.

Serves 10 to 12

Tags: superbowl chili recipe, superbowl recipes, tailgating recipes, tailgate superbowl recipes