Your Ultimate San Lorenzo Super Bowl Tailgate

I’m the first to admit I’m not a football fan.

Even though I never missed a home game in high school (Go Panthers!), I have never really cared for or even tried to follow professional football. That is, until it comes to Super Bowl.  

When Super Bowl Sunday comes around it’s like all of the stars come into alignment and I become a football fan. We invite all of our friends over to watch the game on the big-screen HD television, and not just on one set— we have the game playing on every television in the house. That way nobody will miss a play or, better yet, a commercial.

Over the years, it has become a tradition that I make a pot of chili for our fellow fans. This recipe is the best. Unlike some recipes that burn your taste buds, this one has some heat, but more importantly, it has flavor.  I hate chili that makes your mouth feel like it is on fire. This recipe is warm and comforting.

Superbowl Chili

2 pounds Ground Beef
1 - 29 oz can Tomato Sauce
1 - 29 oz can Kidney Beans w/liquid
1 - 29 oz can Pinto Beans w/liquid
1 C Diced Onion
1/2 C Diced Green Pepper
1/4 C Diced Celery
1 - 14 oz can Chopped Tomatoes (about 3 peeled fresh tomatoes)
2 tsp Cumin Powder
3 Tbl Chili Powder
1 1/2 tsp Black Pepper
2 tsp Salt
2 C Water

In a large pot, brown the ground beef over medium heat; drain off fat. Add the onions, green pepper and celery, cook until soft. Add spices and stir. Finally, add tomato sauce, beans, chopped tomatoes and water. Bring to a simmer over low heat. Cook over low heat, stirring every 15 minutes for 2 to 3 hours.  If you really want heat, you can add a diced jalepeno pepper in when you sauté the onions.

Makes about 12 servings.

I have made the chili in a crockpot, but it doesn’t come out as well, so I just move it into a crockpot to keep warm for the game.

Of course, it wouldn’t be a Super Bowl party without buffalo wings. They’re not that hard to make. You just need to break everything down into small steps, and get the steps done in the right sequence.

Buffalo Wings
Oil for deep frying
Sauce:
1/4 C butter
1/4 C hot sauce
1 Tbl Worchester Sauce
1 pinch ground black pepper
1 pinch garlic powder

Dredge:
1/2 cup all-purpose flour
1/4 tsp cayenne pepper
1/4 tsp salt

10 chicken wings
1/2 C Buttermilk
1/4 C hot sauce

DIRECTIONS:
Cut the chicken wings into drumettes, discard the wing tips (or freeze for a later use).  Mix together buttermilk and 1/4 C hot sauce in ziplock plastic bag.  Place chicken pieces into bag and marinate for at least 30 minutes.

In a small saucepan, melt together the butter, hot sauce, Worchester sauce, pepper and garlic powder until well blended. Keep warm.

Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, an inch or so deep.

In a small bowl mix together the flour, cayenne pepper and salt. Drain and pat dry the chicken, dredge the chicken pieces in the flour mixture. Tap off excess flour.  Allow the chicken to sit on a cooling rack for about 10 minutes or so to crisp up the coating. (You don't have to, but it makes a crispier coating).

Fry the coated wings in hot oil for 10 to 15 minutes, or until parts of the wings begin to turn brown. Remove from heat, place wings in a large bowl, add hot sauce mixture and toss with tongs to cover the wings completely. Serve with blue cheese or ranch Dressing and celery.

Dessert Nachos
2 pks Graham Crackers, broken up, but not too small
Marshmallows – miniature are best
Peanut Butter – smooth or chunky
M&M’s
Chocolate Syrup

Place the graham crackers in a 9x13 baking dish.  Cover with spoonfuls of peanut butter, M&M’s and marshmallows.  Use as much, or as little as you want.  Place in 450 degree oven for about 5 minutes or until marshmallows are toasty brown.  Drizzle the top with chocolate syrup.  Serve warm.  You could even add a few spoonfuls of strawberry jam.

I hope you have a wonderful time watching the Super Bowl— I know we will.