Saturday, February 02, 2008

Super bowls: recipes for the game

my Vegetarian Stout ChiliASSHOLE CHILI

For years, a former housemate of mine would prepare a huge bowl of chili for the day of the Superbowl and host quite the blowout party.

Days before the game, he would marinate sirloin in tequila, tossing in jalapenos and green peppers, Tabasco and spices, several types of beans, and ground chuck, and then simmer it all with a North American lager of some sort.

It was a big pot, a big production, and he called it —excuse my language— Asshole Chili, for the feared, and attested to, after-burn. Some of the meat would char, and little specks of burnt black matter would suffuse the goop. Plenty of beer would flow, but large unconsumed quantities would invariably remain the next morning, each year.

Now that time has passed, the true story can be told of the one year when the chili became an accidental culinary hit.

My housemate had done the ritual, cooking a particularly large quantity. Saturday, he moved the pot to the basement to cool overnight.

The next morning, Superbowl Sunday morning, we went down to the basemen to bring the pot back up to the kitchen stove to be re-warmed. It was a bad sight. The handle rivets, aluminum, had reacted with the steel pot. The entire batch of chili was foaming over the top, the color a grayish brown. He disposed of it, not pleased. Guests would be arriving in six hours.

I suggested an emergency plan of action. Why not go to the local supermarket, buy some cheap chili seasoning packets, some cheap ground beef, a couple cans of beans and tomato sauce, and then toss it all together, and simmer it until the guests arrived? The key would be not to tell anyone that anything was amiss or different.

And, it worked —but maybe too well.

Folks helped themselves to several bowls. "This is the best batch Asshole Chili you've ever made," they repeatedly told him. He could only grin and bear it. If they only knew.

That would be Asshole Chili's swan song. The following year, my housemate retired the recipe.



For tomorrow's Super Bowl, here are a few other, less scatalogical, recipes:

  • My recipe for a vegetarian Super bowl of chili.
  • Bobby Flay's recipe (carnivore) for chili (paired with Small Craft Warning Uber Pils)
  • Beer historian Bob Skilnik has 2 meat-full chili recipes.
  • Clipper City Brewing has a recipe for barleywine chili (Below Decks) on its website.
  • Beer cookbooker Lucy Saunders offers her suggestions.
  • and Bryce Eddings, our friend-in-beer at, has posted a slew of recipes for gameday.

  • -----more-----
    • This post has been edited since its original upload. It then included a story about a beef, beer, wine, and jazz recipe that has now been given its own post. Read it: here.

    • For more from YFGF:

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