Crock Pot foods for the Super Bowl

Chef Robert Bogart from Elway’s Downtown shows us some easy recipes we can make in our crock pots.


Beef, New  York or Rib Eye,

cubed ¼” 1 lb

Oil 1 TblOnion Powder  1 Tbl

Garlic Powder ½ Tbl

Chili Powder 1Tbl

Anaheim Chili Powder, 1 Tbl

Tomato Sauce ½ cups

Beef Stock 5 oz vol

Cumin 1 Tbl

Masa Harina 1 Tbl

Dark Chili Powder  ¼ Tbl

Chipotle Chili Powder, 1 Tbl

Dried Oregano 2 Tbl

Granulated Garlic 2 Tbl

Ancho Chili Powder 1 teaspoon

Water 1 ½  Cup

In a large skillet, brown the beef in oil. Drain off oil and add all ingredients to crockpot bring to a boil.

Reduce heat and simmer for approximately 1 1/2 hours.


Crab Artichoke and Spinach Dip

1 (4 ounce) jar artichokes, chopped

8 ounce cream cheese,

1 cup parmesan cheese, shredded

1 bag of spinach

1 (8 ounces) can of Lump Crab meat

1 cup heavy cream

Mix together in a crockpot and bake for 1 hour on low.  Season to taste salt and pepper.  Serve with Pitas or chips.

Peper Jack Cheese

16 ounces of American Pepper jack cheese

8 ounces heavy cream

8 ounces shredded cheddar cheese

Place all ingredients in a crockpot and melt cheese on low.


Green Chili

1/2 pound of cubed pork

1/2 cup flour

1 can (8 ounces) chopped green chili

1 cup chicken stock

1 tbl cumin

Season pork with cumin salt and pepper.  Dredge pork in flour.  In a large skillet brown the pork with a little oil.  Drain off any extra oil.  Combine all the other ingredient with pork in a crockpot and cook on med heat for approximately and hour.

Filed in: Daybreak

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