Broncos Bites: Recipes for your Game-Day Viewing Pleasure from the Epicurean Group
Chef Nikki Olst, the Epicurean Group’s Stadium Executive Chef for Sports Authority Field at Mile High, has been all over Denver media sharing recipe suggestions for Broncos game-day fare. With a big game coming up this Sunday, we thought we’d gather some of her fan favorite foods.
These first two recipes were published in Colorado Homes & Lifestyles:
BRONCO BILLY'S BEEF CHILI from Epicurean Group
•1/4 cup blended oil
•1 white onion, diced
•1 red bell pepper, diced
•1 yellow bell pepper, diced
•1 oz. garlic, minced
•1 tsp cayenne pepper
•1/3 can tomato paste
•1 can tomatoes, diced
•1 can tomatoes, crushed
•1 can pinto beans, drained
•1 can kidney beans (not drained)
•1 tbs cumin
•1 tbs chili powder
•2 tbs oregano (dry)
•2 lbs cubed beef (3/4 in)
In a large pot, heat oil on medium heat and add beef. Season with salt & pepper. Brown meat in pot until cooked through. Add the onions and peppers to the pot and stir occasionally until the vegetables begin to get tender. Once the onions are translucent, add the cans of beans and tomatoes. Stir well. Add the tomato paste and 1/2 cup of water. Once combined, add the spices and mix well. Turn heat down to low and simmer for 2 hours or until beef is tender, stirring occasionally. Taste and adjust seasoning. Serve with sour cream, cheese, and green onions on the side.
HATCH GREEN CHILI ARTICHOKE DIP, from Adam Hammond, General Manager, Epicurean Group, Sports Authority Field at Mile High
•1/2 cup mayonnaise
•1 cup mozzarella, shredded
•1 cup parmesan , grated
•10 oz canned artichoke hearts, drained, roughly chopped
•1 cup hatch green chili, roasted, peeled, roughly chopped
•1 tsp garlic powder
•Chopped cilantro to garnish
Preheat oven to 350. In a medium sized bowl, combine all ingredients except the cilantro and mix until evenly combined. Once mixed, pour dip into a small casserole dish. Bake for 20-25 minutes until the top is nice and bubbly. Remove from oven, garnish with cilantro and serve hot. Serve with pita chips, fresh veggies, or tortilla chips.
The following recipe for Green Chili BLTs was published in Westword. Chef Nikki uses bacon from Denver’s Tender Belly and regional green chiles. These delectable finger sandwiches were on the menu for box seat holders at last Sunday’s game against the Steelers.
GREEN CHILI BLTs
Serves 16 (finger sandwiches)
8 pieces of sourdough bread (toasted with crusts cut off)
16 pieces of Tender Belly habanero bacon (we like the spice, but any quality thick cut bacon will work)
16 slices of roma tomatoes
16 leaves of baby spinach
1 cup of green chili black pepper aioli (see below)
16 decorative picks
For the aioli:
1 cup mayo
1 tablespoon minced garlic
2 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon white wine vinegar
sugar to sweeten (if too tart)
2 tablespoons chopped roasted green chilies
Place all ingredients for the aioli in bowl and mix with a whisk until combined.
For the sandwiches, begin by toasting and removing the crust of the bread. Set your oven to 400 degrees and cook the bacon on a foil-lined sheet tray until your desired doneness — anywhere from 10 -15 minutes. depending on how crispy you like it (keeping in mind that Tender Belly is thick-cut and dry-cured, so doesn't crisp and curl the same way that cheaper, thin-sliced bacon does).
Spread the aioli on the tops of four slices of bread. Place four pieces of bacon on each piece of the spread bread. Fold the bacon in half and line next to one another. Place one tomato slice and one spinach leaf on top of each piece of bacon. Top with the other piece of toast. Place 4 picks in each sandwich in a proportionally spaced row to secure the tops to the bottoms. Slice into four equal sized finger sandwiches.