This week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down championship weekend as the NFL races toward Super Bowl 50. Seattle dominates San Francisco, Denver advances but loses its quarterback, and the playoff picture shifts fast.

Spotlight team: the Arizona Cardinals. The hosts dig into one of the league’s oldest franchises, ongoing struggles, Kyler Murray’s future, and what Arizona needs to change to move forward.

Southwest Chicken Nachos (F3 Game-Day Edition)

Yield: Serves 6–8 as a main snack

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: ~45 minutes

Skill Level: Easy–Moderate

INGREDIENTS

Southwest Chicken

• 1½ lbs boneless, skinless chicken thighs (preferred for juiciness)

• 1 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne (optional — adjust heat)

• Juice of 1 lime

Nacho Base

• 1 large bag sturdy tortilla chips (thick-cut, restaurant style)

• 2 cups shredded cheese blend

Best mix: Monterey Jack + sharp cheddar

• 1 cup black beans, drained & rinsed

• 1 cup roasted peppers

• Roasted poblano, Anaheim, or Hatch chiles if available

Fresh Toppings (Add After Baking)

• ½ cup pico de gallo or fresh salsa

• ½ cup crema or sour cream (thinned with lime juice)

• ½ cup guacamole or diced avocado

• ¼ cup fresh cilantro, chopped

• Pickled jalapeños (optional)

INSTRUCTIONS

1️⃣ Season & Cook the Chicken

• Toss chicken with oil, spices, salt, and lime juice.

• Grill over medium-high heat 5–6 minutes per side, or

Sauté in a hot skillet until cooked through and lightly charred.

• Rest 5 minutes, then chop or shred into bite-size pieces.

Chef Tip: Thighs stay juicy even under cheese and heat, ideal for nachos.

2️⃣ Roast the Peppers

• If using fresh peppers:

• Roast over an open flame, broiler, or hot pan until blistered.

• Steam in a bowl, peel, seed, and slice.

• If using pre-roasted chiles, warm gently and slice.

3️⃣ Build the Nachos (Anti-Soggy Method)

Preheat oven to 400°F (205°C).

Layering strategy (this matters):

1. Chips on a large sheet pan

2. Half the cheese

3. Chicken, beans, roasted peppers

4. Remaining cheese

Cheese goes under and over toppings to protect chips.

4️⃣ Bake

• Bake 12–15 minutes, until cheese is fully melted and bubbling.

• Rotate pan once if needed.

5️⃣ Finish & Serve

Remove from oven and immediately add:

• Crema drizzle

• Pico de gallo

• Guacamole

• Cilantro

• Pickled jalapeños (optional)

Serve hot, straight from the tray.

WHY THIS RECIPE WORKS FOR GAME DAY

• Scales easily: Double the tray, no extra effort

• Customizable: Swap proteins or heat levels

• No soggy chips: Strategic cheese layering

• True Arizona flavour: Smoke, citrus, chiles, and bold seasoning

PROTEIN SWAPS

• Carne Asada: Marinated skirt steak, grilled and chopped

• Chorizo: Browned and drained — adds richness

• Vegetarian: Roasted sw

In this episode of the F3 Podcast — Football, Fantasy & Food — Erin and Chef Jonathan Frazier break down the chaos of Wild Card Weekend as the NFL playoff picture finally comes into focus. With the Super Bowl less than a month away, Saturday and Sunday matchups bring drama, tight finishes, and plenty of bold predictions.

Serves

6–8 people (easy to double for a party)

15 minutes. 45–60 minutes

• 2 tbsp oil (vegetable or olive)

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 lb ground beef (80/20 preferred for flavor)

• Salt & black pepper, to taste

• 2 tbsp chili powder

• 1½ tsp ground cumin

• 1 tsp smoked paprika

• ½–1 tsp cayenne (optional, to taste)

• 1 tsp dried oregano

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1½ cups beef broth or water

• 2 (15 oz) cans kidney beans, drained and rinsed

  (Pinto beans also work)

• 1 tbsp Worcestershire sauce

• 1 tsp hot sauce

• 1 small green bell pepper, diced (very Midwest)

1. Build the Base

   Heat oil in a large pot over medium heat. Add onions and cook 6-8 minutes until soft and translucent . Add garlic and cook 30 seconds until fragrant.

2. Brown the Beef

   Add ground beef, season with salt and pepper, and cook until fully browned. Break it up well — Cleveland chili is chunky, not saucy.

3. Bloom the Spices

   Stir in chili powder, cumin, paprika, cayenne, and oregano. Cook 1 minute to wake up the spices.

4. Tomato Time

   Add crushed tomatoes, tomato paste, broth, and Worcestershire (if using). Stir well.

5. Add the Beans

   Stir in kidney beans. Bring to a gentle simmer.

6. Simmer & Settle

   Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally.

   → Thicker = better. Add a splash of water if it gets too tight.

7. Taste & Adjust

   Adjust salt, heat, or spice as needed.

• Straight up in a bowl

• With crusty bread or cornbread

• Over fries or nachos

• Topped with:

  • Shredded cheddar

  • Sour cream

  • Chopped onions

  • Oyster crackers

This week on the F3 Podcast — Football, Fantasy & Food, Erin Frazier and Chef Jonathan Frazier break down Week 18 of the NFL season as fantasy football ends and playoff races come down to the wire.

Fantasy football wraps up with Erin finishing second for the second straight year after a brutal championship week sealed by a disastrous performance from Jared Goff — a reminder of how quickly quarterback volatility can derail a title run.

Spotlight team: the Carolina Panthers. The hosts dig into the Panthers’ franchise history and where optimism exists moving forward, as Carolina remains a team with a solid foundation despite a Week 18 loss to Tampa Bay.

Pork

• 4–5 lb pork shoulder (Boston butt), bone-in or boneless

• 2 tbsp kosher salt

• 1 tbsp black pepper

• 1 tsp paprika (optional)

• 1 ½ cups apple cider vinegar

• 2 tbsp brown sugar (light — don’t overdo it)

• 1 tbsp kosher salt

• 1 tbsp crushed red pepper flakes

• 1 tsp black pepper

Rub pork all over with salt, pepper, and paprika.

No sweet rubs — let the pork speak.

Choose your method:

Oven:

• 275°F (135°C), covered, 4½–5½ hours

• Until fork-tender (internal temp ~195–203°F)

Smoker:

• 250°F with hickory or oak

• 5–6 hours, wrapped after bark sets

Slow Cooker (Easy Mode):

• Low for 8–10 hours until shreddable

Whisk all sauce ingredients together.

Taste — it should be sharp, tangy, and peppery, not sweet.

Shred pork while warm.

Drizzle sauce lightly and toss — don’t drown it.

Add more at the table.

• Chopped pork in a warm serving dish

• Soft white buns or sandwich rolls

• Extra vinegar sauce on the side

• Creamy coleslaw (optional, but traditional)