Last week, I wrote all about the saga of my soggy chocolate peanut butter bars, but I neglected to tell you about the rest of E's Super Bowl party. It was quite delightful, much like the man himself.
Like any meal spent huddled around the TV watching sports, this was a celebration of carbs and fat in all forms. Chili dogs! Tater tots! Chips! Beer! (Oof. Excuse me while I unbutton my jeans.) The chili had beans in it, which I guess could be considered healthy, but that's really not the point here. E gave the people what they wanted: hot dogs boiled to perfection and topped with spicy chili, a side of crispy tots, and cold beer. Oh, and warm chocolate chip cookies for dessert. Which was kind of a stroke of genius.
Also, extra points for serving the chili dogs in paper boats that a friend procured for him. Only certain types of people can pull that off without looking like Sandra Lee. Like, if I did that, everyone would laugh at me.
E's Super Bowl dinner
Chips of assorted varieties
Chocolate peanut butter (soggy) bars
Chocolate chip cookies
E. Tyler Lindvall's Chili For the People
(Serves about 8 to 10 people)
2 to 3 yellow onions
4 to 5 jalapeno peppers
6 to 7 cloves of garlic
1 lb. ground beef
1 lb. ground pork
1 14.5 oz can diced roasted tomatoes with chiles
1 15.5 oz can black beans
1 15.5 oz can kidney beans
1 12 oz can tomato paste
1/3 - 1/2 of a bottle of Sam Adams beer
salt and pepper
Frank's Red Hot Sauce
red pepper flakes
Tons of chili powder
Dice the onions, garlic, and jalapeno peppers. In a large pot (say 6 quarts) lightly coat the bottom in olive oil over medium heat. Add the diced veggies into the pot, adding salt, pepper, red pepper flakes, and a lot of chili powder. Saute the veggies just until the onions start to soften and start turning translucent.
Add the meats. Pour in the Sam Adams beer (I suppose water could be substituted here, but I certainly don't recommend it), for a little moisture is needed here to prevent the veggies from burning. Add more chili powder--don't be scared to add more than you think is necessary, and then add a dash more--as well as more red pepper flakes. Drink some, but not all, of the beer as you continue to cook. [Ed note: Nice.] Once the meat is browned, strain out the grease and put everything back in the pot.
Lower the heat hear a bit and add the tomato paste, stirring it in very thoroughly with a splash more beer. Let this meld for exactly five minutes.
Add the two cans of beans and the can of roasted tomatoes with chilis and enough water to cover everything up. Stir in a liberal amount of Franks' Red Hot Sauce. Add more chili powder and red pepper flakes. Simmer for at least an hour, stirring often and adding more chili powder, red pepper flakes, and Frank's Red Hot Sauce to taste.
Garnish with diced red onion, scallions, and sour cream; serve over Hebrew National hot dogs.