These recipes come courtesy of Scotty and Suzi Owens from Owens Family Foods LLC.
SCOTTY O'HOTTY BEEFY BEER PUMPKIN CHILI
2 pound lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1/2 cup chili powder
3 large cloves garlic, minced
2 cans (28 ounces each) tomatoes, diced, with juices
1 can (8 ounces) tomato sauce
1 Tablespoon ground cumin
1/4 teaspoon dried thyme
12 oz. Beer
2 cans (15 ounces each) chili beans, small red beans, or kidney beans, drained and rinsed
1 Bottle (5 ounce) Scotty O' Hotty Sauce (Roasted Pepper, Habanero, or The Ghost) try the Beer Bacon Chipotle for a twist!
*Don't forget the toppings!! Crackers, cheese, & sour cream!
Cut the top and hallow out your pumpkin just like you would to make a Jack O'Lantern. Reserve the seeds for roasting if you wish.
Have the kids draw a face with markers too!
Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain off excess fat. Add chili powder and next 8 ingredients, stirring well; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for about 1 1/2 to 2 hours. Add beans, stirring well, and cook until thoroughly heated. Put the chili in the pumpkin--Enjoy!
SCOTTY O'HOTTY HOMEMADE CHILI & CHEESE PARTY POCKETS
1 (16 ounce) tube biscuit dough (8 large biscuits)
6 ounces part skim, low moisture mozzarella (can substitute cheese sticks)
2 Cups Scotty O'Hotty Beefy Beer Chili
2 oz Butter Melted
4 oz Shredded Parmesan Cheese
Scotty O'Hotty hot sauce
1. Preheat oven to 400 degrees F.
2. Split each of the 8 biscuits in half to make 16 flat disks.
3. One biscuit at a time, add chunk of cheese, about a tsp of chili, and ¼ tsp Scotty O'Hotty sauce on dough and then wrap ends around to create a ball. Be sure to fully seal.
4. Once all the balls have formed, brush on some melted butter and sprinkle with parmesan cheese
5. Bake in preheated oven until golden brown, about 10-15 minutes. Serve immediately.
*For a larger portion, use double filling in 1 whole biscuit.
SCOTTY O'HOTTY'S FAMOUS BEER-BACON & CHEDDAR EGG MIMOSAS
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 ½ TBS Pickle Juice
1 teaspoon prepared mustard
2 TBS Scotty O'Hotty Beer Bacon Chipotle Sauce
Salt and pepper, for taste
Paprika, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle juice, mustard, and Scotty O'Hotty. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, Store covered in refrigerator.