Patrick Mahomes’ Essential Game-Day Recipe Is a Family Favorite

Nowadays, it seems that Patrick Mohames is at the top of the world. This weekend, he goes to his fifth super -cup, three of which he won. For fans of leaders, this is a blessing. For other fans of football, this is something like a curse.

However, Mohames are a little gourmet, and we can respect it. His order is whatburger, which we love so much, he helped to convey the network from Texas to his new state.

A three -time champion of the Super Cup also loves his snacks. He has a soft place for chewing faiths, stars, and, according to his wife Brittani, Dritos, for a snack before going to bed.

The Magomans family also eats well. Chiefs has released a culinary book in the Chiefs mobile application called The Kingdom Cookbook. In it you can find countless recipes from players and fans, such as magic mama mama Kelce Magic Marshmallow, which work well on a game day or a rainy day.

One of these recipes is the family favorite of Mohames created by his personal chef -provar. This is a hearty green turkey chili prepared from some classic ingredients. “This recipe has become one of the main products in the Magomes family,” the recipe says.

What is the favorite recipe for Chile Patrick Magomes?

Earthly dark turkey meat is browned with a seasoning salt, sazon, fachitas seasonings and carawayesses. Along with half a corn and cannellini, this meat is added to a large rack filled with fried onions, pepper is turned, garlic and sweet potatoes. Chile broth? The combined combination of chicken broth, charred pepper is turned, cilantro, more corn and Cannellini, Enchilad and Green Chile, in accordance with your tolerance to spices.

It is safe to say that you cannot spoil this chili pepper. All ingredients are combined in a large rack and prepared until it thickens, and the aromas break. If you have a game day party, add it to your table and wait for smiles.

How to make Patrick the tint of your favorite green chili turkey

Ingredients:

• 2 Poblano Peppers, 1 whole, 1 diced
• 1 a bunch of cilantro
• 1 (8 ounces) container from Enchilada sauce
• 1 green chili (soft or hot)
• 2 cups (16 ounces) chicken broth
• 1 bank of corn, washed
• 1 Cannellini Beans, washing
• 2 pounds of earth dark turkey meat
• 3 tablespoons
• 1 tablespoon of ground caraway
• Salt to taste
• Feel the seasoning
• 1 sweet potato sliced ​​in cubes
• 1 yellow onion chopped
• 4 cloves of garlic chopped cubes

Directions:

1. The whole blow is driven over an open flame, not yet blackened. Put into a bowl and cover with plastic wrap to soar for about 10 minutes. Fill out charred skin.
2. In the blender, the charred is combined, half of the pile of cilantro (use the lower half of the stems), Enchilada sauce, green chili, chicken broth and half each can of corn and Cannellini beans, as well as puree to smooth.
3. Heat the milk turkey in a large pan over medium heat, breaking it with the back of a wooden spoon, until it is browned. Add Fajita to seasoning, caraway seeds, salt and sazon.
4. In a large rack, fry the remaining cubes chopped, sweet potatoes, onions and garlic, until the onion becomes translucent. Add to the prepared mixture of turkey, the remaining corn and beans, as well as blurred ingredients from a blender. Cook over medium heat, stirring until Chile begins to thicken. Reduce the fire and let boil for about 30 minutes.
5. Try and adjust the seasoning to your taste. Serve, covered with side dishes at your choice, such as chopped cheese, sour cream, avocados, lime and the remaining cilantro, chopped.

   The recipe is kindly provided by the Kingdom Book available for free in the Kansas City Chiefs application.