With the Super Bowl coming up and friends looking for snacks, you might be looking for something fattening that you eat on a chip.  Here you go!

You can scoop it up with a spoon too if you're feeling traditional.

But ever since my cousin introduced me to this chicken chili recipe several years ago, my whole family has been eating it on tortilla chips or with corn chip scoops. If you reduce the liquid it turns out thicker, and more like a dip than a soup.  And then if you smother it with cheese it becomes the perfect pot of fat and calories for football snacking.  Yum.

Jen's Cousin's Pretty Good Chicken Chili:

2 Tablespoons oil

1 and 1/2 pounds of cubed chicken breasts

1 small onion, chopped

1 medium bell pepper, chopped

1/2 cup chicken broth

1 can kidney beans, undrained

1 can diced tomatoes

1 Tablespoon ground chili powder

1 and 1/2 teaspoons garlic salt

1 teaspoon ground cumin

1 tsp. oregano leaves

Heat oil in a big pot over medium-high heat.  Add chicken, onion, and bell pepper, and saute for 8 to 10 minutes.  Stir in remaining ingredients and bring to a boil. Simmer 20 minutes and serve.  On a chip if you want, loaded with cheddar cheese.

Doctor it up however you want.  Add some pinto beans or some wine or some craft beer, and make it even more tailgate-ready.  Or add some hot peppers because we're in Texas and that's how it should be.

The Texans and Patriots play Saturday night, and the Cowboys and Packers are scheduled for Sunday afternoon.  We gotta have good food!

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