Here we go people, the obligatory column on the biggest sporting event of most American’s lives. Even though most of us don’t have the team we want in the big game we still will watch. My suggestion to make the game more fun and to keep interested is to place a wager of one kind or another. In my household my wife and I have been blessed with each of our teams being in and winning the Super Bowl for the past three out of four (Pittsburgh Steelers and Giants). As you know (unless you are a Jets fan) having your team in the “big game” really makes the day that much more special and winning is the icing on the cake! This year has come as quite the shock for my wife and I with regards to football. What should we do? How should we act on Sunday? What we have decided is that we will concentrate on making a classic Super Bowl Sunday dish for our friends and off some great wine as well to go up against the macro-brews that are consumed in massive quantities. No worries though, we’ll class up the joint with some killer beer selections too.

Most people’s expectation for Super Bowl food is pretty low and for alcohol it’s even lower. So asking guests to drink wine and high-end beer could come off as elitist or just plain rude. However my wife and I are willing to take that risk. Not that shot-gunning beers during the half-time games of foosball in the basement isn’t fun but it’s nice to mix things up a once in a while. I promise if you don’t like great beer and wine you can return to guzzling beer next year no questions asked.

So what I’m thinking to accompany my chili on the wine side is a white and a red just in case you favor one over the other you won’t have to sit on the sidelines…everybody is a starter at my party. For white we’re going to with an off-dry (light sweetness) Riesling which will cool off the heat of the chili while the crisp acidity that Riesling is so famous for will usher the food off the palate and get you ready for another spoonful. We’ll be tasting one of the many Rieslings at the store on Saturday from 12pm-8pm so you can all taste what I’m talking about.

For red we’re starting the Zinfandel grape for the team on Super Sunday. With its medium body and raspberry influence which can also exhibit an edge of spicy pepper it will easily take on the strong flavors of the chili. Don’t worry we will be tasting this varietal at the store this Saturday as well.

Onward to beer and I’m not talking about your good ol’ macro beer I’m talking beer with flavor and complexity that’s got some body and weight on the palate without being to overbearing and filling. Time to suck in your guts gentlemen because we are going to be tasting Beer Lao Dark Lager from Laos ($7.99 six pack) at the store this weekend. Dark but not heavy my friends this beer is smooth with a light character that is perfect for chili or just drinking all day.

So now everyone is ready for the big game and has something different to offer guests in the way of alcohol. Of course you’ll also have my award-winning chili recipe. Word of warning though, you might have to sleep in separate bedrooms from your significant-other that night.

Chili:
3lb Ground 80/20 Chuck
10oz Sliced Mushrooms
2 Cans of Beef Consume
½ Can Chix Broth Low Sodium
1 Large Onion Chopped
3 Cloves of Garlic pressed or minced
1 Italian frying pepper seeded and chopped
1Tbl Seeded and chopped Jalepeno or Habenero (more if you want it hotter)
1Cup Dry Red Wine
1Tbl Hot Chili Sauce (Siracha)
1Cup Heinz Chili Sauce or Ketchup
2Tbl Tomato Paste
1 Can of Drained Beans Black Beans
1Can Chopped Tomatoes
1Tbl Worcestershire Sauce
1Tbl Soy Sauce
1-2Tbl Corn Starch

Dry Mix aka (The Dump)
1Tsp Salt
¼ Cup of Chili Powder
2Tbl Paprika
½tsp Ground Corriander
¼ tsp Cayenne Pepper
1 tsp Ground Cumin
1Tsp Coco powder

Sides:
2 Cups Shredded Cheddar
2 Hard boiled eggs
2 Cups rough chopped cilantro
1 Bunch of scallions chopped
Sour cream
Tortilla chips

Method:
In a heavy pot or Dutch oven sauté onion, garlic, Italian frying pepper and hot peppers in 2 tablespoons of extra virgin olive oil over medium high heat until soft (about 4 minutes). Add tomato paste and stir around for about a minute, then add ground beef and brown-

drain off most of the fat. Next add the red wine and let reduce almost completely. Then add “the dump” and stir through. Add soy and Worcestershire sauces followed by ketchup and chopped tomatoes and stir through. Now we add the chicken and beef stocks and let simmer for one hour on medium-low with a loose cover. After one hour taste and add hot sauce and salt as needed. If you want the sauce thicker add 1 Tbl of corn starch stirred in 1 Tbl of water repeat if desired. Now add the black beans and mushrooms and let simmer for 15 minutes.