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Gear Up for the Superbowl with these Tailgating Recipes!


Super Bowl 50 is right around the corner, and Farmview Market is gearing up for some serious tailgating. We pulled together our favorite tailgating recipes to help you plan your best game day event, ever!

Cold weather calls for some serious chili and ours is packed with flavor and spices. You can stay warm and satisfied, while cheering your favorite team. There are a lot of ingredients but this Game Day Chili is so worth it. And, depending on the time of year, you can always use fresh tomatoes, onions, bell pepper, or jalapeños right from your garden!

Our easy Spinach and Artichoke Dip will certainly be an instant hit at your party! Whether you’re traveling to the big game or staying home on the couch, these easy and delicious tailgating recipes will certainly satisfy your Super Bowl Sunday cravings.

Game Day Chili


1 1/2 lbs.        ground beef
1/2 lb.             ground pork
2 tbsp.            extra virgin olive oil
1 tbsp.            butter
1 large            sweet onion, diced
1 large            red bell pepper, diced
1 large            yellow bell pepper, diced
2                      jalapeños, seeded and minced
4                      garlic cloves, minced
1/4 cup           Worcestershire Sauce
1 cup               V8 Juice
3 cups             chicken stock
1- 16 oz. can   diced tomatoes
1- 16 oz. can   tomato sauce
1- 16 oz. can   black beans
1- 16 oz. can   red beams
1/2 cup            jack cheese
1/2 cup            sour cream
1 tsp.                hot sauce  (or more to taste)
1 tsp.                coriander
1 tbsp.              cumin
1 tbsp.              chili powder
1/2 tbsp.          dry oregano
1 tsp.                paprika
1 tbsp.              kosher salt
1/2 tbsp.          fresh black pepper
2 oz.                  brown sugar
1/2 tsp.             cinnamon

In large pot, heat olive oil on medium heat and add beef and pork and cook until done, remove from pot and let drain

Add butter to remaining fat, and sauté bell peppers, jalapenos and onion for 4-6 minutes then add garlic and sauté 2 more minutes

Return cooked meat to pot and add V8 Juice, Worcestershire, and all dry spices and sugar.

Add diced tomato, tomato sauce and beans, and stir thoroughly.

Add 2 cups of chicken stock to start, more can be added later for desired consistency.

Let simmer on low heat for 30-45 minutes then add jack cheese and sour cream and simmer for 10-15 minutes more.

Serve with corn tortilla chips and garnishes. Great garnishes to use are shredded cheese (jack or cheddar), scallions, fresh cilantro, diced jalapenos, avocado, etc. Get creative!


Spinach and Artichoke Dip


1 lb.                 spinach, wilted, drained and chopped
1- 16 oz. can  artichoke hearts, drained and chopped
6 ounces        cream cheese
4 ounces        heavy cream
2 ounces        sour cream
4 ounces        jack cheese
2 ounces        Parmesan cheese
1/2 tsp.          dried oregano
1/2 tsp.          garlic
Salt and pepper to taste

Heat a sauce pot over medium-low heat. Combine cream cheese, heavy cream, 2 oz. of jack cheese, oregano and granulated garlic in pot and heat until the cheese has melted, whisking to a smooth consistency.

Remove from heat and let cool slightly.

In a mixing bowl, combine spinach, artichokes and remaining jack cheese, and mix thoroughly.

Combine with warm cheese mixture and add salt and pepper to taste.

Place mixture in a baking dish and top with Parmesan cheese.

Bake at 350 degrees for 12-15 minutes or until Parmesan cheese is golden brown.

Stuffed Portobello Mushrooms


4                   Portobello mushrooms, stems and gills removed
(best done with a teaspoon; gently)
12 oz.           spinach, wilted, drained and chopped
1- 4 oz.        bell pepper, diced
1- 4 oz.        large sweet onion, diced.
1/2 cup        jack cheese
1/4 cup        Parmesan cheese
6 oz.             Panko bread crumbs
1                   egg, thoroughly beaten
2 oz.             garlic, minced
2 tbsp.         extra virgin olive oil
Salt and pepper to taste

Preheat oven to 350 degrees.

Coat mushrooms in olive oil and lightly with salt and pepper. Place on a baking sheet and bake 8-10 minutes.

Let cool and wipe any moisture from baking sheet.

In a sauté pan, on medium heat, cook bell peppers and onion for 6-8 minutes, then add garlic and continue cooking for 3 more minutes.

Remove from heat and place mixture in a mixing bowl. Then add jack cheese, spinach, 4 oz. of Panko and the egg, and mix thoroughly.

Divide mixture into four equal parts. Place in mushrooms and top with remaining Panko and Parmesan cheese.