Blue Friday

Getting ready for another Blue Friday,

Which means its time for another game day party post full of tips to ensure the best celebration possible.

penalty flags

  1. What an easy cute way to display some napkins. Quite comical if you ask me- to bad I am not tech savvy enough to add a buzzer to the bottom so the crowd knows when penalties are being made. Blue and green napkins can be easily bought at Party City to add to the Seahawks theme.


crockpot chili cup

2. These Party City inspired chili cups are the cutest twist to such a simple crowd favorite. The cups can be bought at Party City and the chili can be easily made in a crock pot (see below). With a good chili recipe and this unique twist, your sure to be having the crowd cheering before touchdowns are even scored.


3. Gluten free is the new black in food. It is safe to assume that somebody has an allergy or chooses to not eat gluten- One of the owners of Caliber has celiac, and because of her I have learned that gluten free does not mean flavor free. So here is a gluten free crock pot chili recipe to put in the cups above.


Gluten free


∙ Serves 12
2 lbs Ground beef
1/4 cup Flat-leaf parsley
4 cloves Garlic
1 Green bell pepper
2 Jalapeno peppers
1 16-oz. can Kidney beans
1 tsp Oregano
1 16-oz. can Pinto beans
1 28-oz. can Tomatoes
1 Yellow or white onion
1 15-oz. can Tomato sauce
Baking & Spices
1/4 tsp Cayenne pepper
3 tbsp Chili powder
1 tsp Pepper, black ground
1 tsp Salt
1 tsp Sugar

Oils & Vinegars

4 tbsp Olive oil, extra-virgin

Nuts & Seeds
2 tsp Cumin
1 46-oz. can Tomato juice
1 Cheese and sour cream


In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream



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