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Super Bowl LIV Recipes: KC Chiefs vs. SF 49ers

Well, Scott Pasmore is finally getting his wish for a KC Chiefs super bowl! He specifically asked me NOT to bring in lots of veggies, because "they don't have those in KC!"

I'm focusing on easy comfort food, and how to create that smoked KC BBQ chicken flavor without having a smoker and cooking for hours. We're going to make our own KC BBQ sauce and implement into our two KC recipes, and we're going to keep it California fresh and San Francisco savory with our 49ers recipes!

KC BBQ Sauce

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 6-8


  • 2 cups ketchup

  • 2 cups tomato sauce

  • 1 1/4 cups brown sugar

  • 1 1/4 cups red wine vinegar

  • 1/2 cup unsulfured molasses

  • 4 teaspoons hickory-flavored liquid smoke

  • 2 tablespoons butter

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon chili powder

  • 1 teaspoon paprika

  • 1/2 teaspoon celery seed

  • 1/4 teaspoon ground cinnamon

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1 teaspoon coarsely ground black pepper


  1. In a large saucepan on medium heat, combine the ketchup, tomato sauce, brown sugar, red wine vinegar, unsulfured molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

  2. Bring the sauce to a boil and then reduce to a simmer. Cook for about 20 minutes, or until desired thickness is reached. Use on BBQ Chicken sliders and macaroni salad (recipes to follow).

KC BBQ Chicken Sliders

Prep Time: 15 minutes / Cook Time: 15 minutes / Servings 12


  • 1 store-bough rotisserie chicken, skin and bones removed, roughly chopped

  • 2 cups KC BBQ sauce (recipe above)

  • 6-8 slices provolone cheese

  • 12 Rhodes rolls, prepared to package instructions

  • 4 tbsp. melted butter

  • 1 tbsp. coarse sea salt


  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, add the chicken and BBQ sauce and stir until combined. Set aside.

  3. Cut the rolls in half horizontally, keeping them connected and remove the top layer.

  4. Place the slices of provolone on the bottom half of the rolls, covering them completely.

  5. Spoon about 2 tbsp. of the chicken mixture onto each of the rolls.

  6. Place the top layer back onto the rolls.

  7. Melt the butter in a small bowl. Brush the tops of the rolls with the melted butter and sprinkle with sea salt.

  8. Place in the oven and bake at 350 for about 10 minutes, just until the cheese is melted. Serve immediately with extra BBQ Sauce.

KC BBQ Chicken Chili Mac

Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 8-10

  • 2 cups chopped rotisserie chicken

  • 2 tbsp. olive oil or butter

  • 1 green bell pepper, diced

  • 1/4 medium yellow onion, diced

  • 15.5 oz. can kidney or pinto beans, drained

  • 1 cup crushed tomatoes

  • 1 cup fire roasted diced tomatoes

  • 2 large cloves of garlic, minced or pressed

  • 2 cups KC BBQ sauce

  • 1 tbsp. chili powder

  • 1 tbsp. paprika

  • 1 tsp. cumin

  • 3 cups cooked macaroni elbows (or other fun pasta)

  • 3 cups shredded cheddar cheese

  • 1 cup milk or heavy cream

  • salt/pepper

Optional Toppings:

  • Sour Cream

  • Shredded Cheese

  • Chopped Chives


  1. Heat the olive oil in a large pot or dutch oven on high heat. Add chicken, peppers, garlic and onions. Stir to combine. Season with salt and pepper. Continue to cook on high heat for 5-6 minutes until veggies are soft and chicken begins to brown and crisp on the edges.

  2. Add beans, crushed and diced tomatoes, BBQ sauce, chili powder, paprika and cumin. Re-season with salt and pepper. Stir and bring the mixture to a boil, then reduce to a simmer. Let the mixture reduce for about 30 minutes until thick and bubbly.

  3. In a separate medium pot, heat the heavy cream and 3 cups of the shredded cheese, stirring frequently until melted and smooth. Stir in the pasta.

  4. When the chili is reduced, turn the heat off and stir in ALL of the macaroni and cheese, scraping the pot to get all the sauce. Mix until all ingredients are combined. Spoon into serving bowls and finish with optional toppings.

Chicken and California Avocado Salad

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 8-10


  • 2 cups chopped rotisserie chicken

  • 1 cup frozen yellow corn, thawed

  • 2 large avocados, peeled seeded and chopped

  • 1/2 cup roasted red bell pepper

  • 2 green onions, chopped

  • 2 tbsp. fresh dill

  • juice of 1/2 lime

  • salt/pepper


  1. In a large mixing/serving bowl, combine the chicken, corn, avocado, roasted red bell pepper, green onion and fresh dill. Season with salt and pepper to taste. Drizzle in the lime juice, honey mustard dressing and toss. Refrigerate until ready to serve

Honey Mustard Dressing:

  • 1/2 cup honey or agave nectar

  • 1/4 cup yellow mustard

  • 1/4 cup spicy brown deli mustard

  • 1/4 tsp. garlic powder

  • 1/4 tsp. onion powder

  • 1/4 tsp each salt and pepper


  1. Combine all ingredients in a large mixing bowl and whisk until combined.

San Francisco Sourdough Bruschetta

Prep Time: 15 minutes / Cook Time: 15 minutes / Servings: 12 slices


  • 1/4 cup extra virgin olive oil

  • 12 Sourdough bread slices

  • 2 cups rotisserie chicken, chopped

  • 1 cup Alfredo sauce

  • 1 large tomato, diced

  • 1 cup marinated artichoke hearts, chopped

  • 1/4 red onion, diced

  • 2 green onions, chopped

  • 2 cloves fresh garlic, pressed or minced

  • 3 cups shredded Mozzarella cheese

  • 1/4 cup chopped fresh Italian parsley

  • salt/pepper


  1. Preheat oven to 425 degrees.

  2. Place the slices of Sourdough on a large cookie sheet. Brush the slices of bread with olive oil and sprinkle with salt/pepper.

  3. In a large mixing bowl, add the rotisserie chicken, alfredo sauce, tomato, artichoke hearts, red and green onion, fresh garlic and 2 cups of the Mozzarella shreds. Toss to combine.

  4. Spoon about 1/4 cup of the mixture onto the Sourdough slices, spreading the mixture out to cover the slices of bread completely. Sprinkle with the remaining Mozzarella shreds.

  5. Bake in the oven at 425 for about 10-15 minutes, until the cheese is melted and starting to brown. Remove from the oven and allow to cool for about 5 minutes. Cut the slices in half, sprinkle with chopped Italian parsley and serve.

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