Football Heroes
Beef & Cheese Touchdown Toasts
Smoky Chili Bowls
First Down Fondue

• Bold, high quality, natural shredded cheese blends from Sargento are real time-savers for entertaining - just right for topping Smoky Chili, Football Heroes or Touchdown Toasts. Choose basics like Cheddar Jack or Swiss or try one of the new Bistro Blends such as Mozzarella & Asiago with Roasted Garlic as a great way to add flavor in a flash.
• Shredded cheeses make preparation of many favorites much quicker and simpler. Ready to use, they melt evenly and quickly, which is especially important for creamy First Down Fondue.
• Cooking pieces of beef for stew in the slow cooker yields a juicy, tender filling for Football Heroes with no fuss. The cooked beef mixture can be held safely for two hours on low so it's easy for serving.
• To ensure perfectly cooked beef for Touchdown Toasts, place steaks the correct distance from the broiler (2 to 3 inches). If they're too close, the beef can char on the outside before the inside is cooked.
• For additional recipes and product information, visit www.BeefItsWhatsForDinner.com and www.sargentocheese.com.

1. Place onions in 4-1/2- to 5-1/2-quart slow cooker; top with beef for stew, then pepper slices. Combine consommé, soy sauce, tomato paste and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring necessary during cooking.)
2. Serve in rolls with cheeses and other toppings, as desired.

1. Place bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425°F oven 6 to 8 minutes or until golden brown. Set aside.
2. Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.
3. Carve each steak into 32 thin slices. Season with salt and pepper as desired.
4. Top toast slices evenly using 1 package of cheese. Top each toast slice with 2 steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts.
5. Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat. Broil 1-1/2 to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately.

1. Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-inch crumbles. Remove from pot with slotted spoon; pour off drippings. Season with salt. Set aside.
2. Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans, beef broth, chipotle peppers and adobo sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to boil. Reduce heat; stir in 1 cup cheese. Simmer 3 to 5 minutes or until slightly thickened, stirring frequently.
3. Serve with remaining cheese and sour cream, as desired.

1. Toss cheeses with cornstarch in medium bowl; set aside.
2. Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture. Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.
3. Keep fondue over low heat. Dip breadsticks and vegetables into fondue.

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