Super Bowl eats

Super Bowl 2009 is on Feb. 3rd, what'cya planning on fixing/eating? Its not too early to plan.

Here's mine:

3’s Red Chili

1/3 pound bacon
1/3 cup bacon grease (from cooking the bacon)
3 pounds lean red meat, cubed (1/2-3/4 inch)
3 cups tomato salsa (your favorite)
3 cups beef broth (or 3 cups water and 3 bullion cubes)
3 tablespoons chili powder
3 teaspoons tomato paste
3 teaspoons tequila (optional, but recommended)
1 27 oz can kidney, black or pinto beans, drained and rinsed (optional)
Water based hot sauce (Tabasco, etc.), as desired
Salt, as desired

Fry, bake or microwave the bacon until crispy. Place bacon on a plate to cool. Pour off and save the bacon grease. In a fry pan, brown the meat in 2-3 batches in some bacon grease. The meat does not need to be fully cooked only browned. Place the browned meat in a large cooking pot/Dutch oven. De-glaze the fry pan between each batch of meat with 4-6 oz of beef broth and pour the liquid into the pot. Pour any remaining broth into the pot. Chop the bacon fine. Add the bacon, salsa, chili powder, tomato paste and tequila to the pot, stir. Bring to a fast boil. Then reduce the heat to a slow boil, cover but leave a small gap, stir occasionally. Add more broth or water, 2 oz at a time, if the chili becomes too thick. Add beans, if you have to, after 2 hours. Cook until the meat is tender, about 3 hours. Adjust seasonings, add hot sauce and salt as desired, stir. Serves 4-5, with beans 6-7.

Kicking tomato salsa, use seperately or with the above chili.

1 pound fresh roma tomatoes
1 medium size white onion, peeled, quartered
4 garlic cloves, peeled
2 jalapeno peppers, whole with external stem removed
2 serrano peppers, whole with external stem removed
1 habanero pepper, whole with external stem removed (optional, not for the timid)
2 tablespoons veggie oil
1 tablespoon ground cumin
1 tablespoon oregano (Mexican)
1 teaspoon lime juice
1 teaspoon tequila (optional, but recommended)
1 teaspoon cider vinegar
1 teaspoon salt
1/4 cup fresh cilantro leaves, chopped course

Ensure all ingredients are at room temperature.

Pre-heat oven to 400 degrees F.

Place tomatoes, onion, garlic, jalapeno, serrano and habanero peppers in 1 layer on a non-oiled baking sheet, drizzle the top of the vegetables with the oil. Roast for 20-25 minutes then turn the oven off. Let the vegetables continue to cook for 15 more minutes in the warm oven. Then transfer the roasted vegetables and any juices in the pan to a food processor. Add all other ingredients to the processor, pulse mixture and scrape sides until well combined – 1/8 inch chunks (puree for chili). Let cool in the food processor for an hour then transfer to desired container. Best used after it combines and melds for a least 24 hours. Makes about 3 cups.
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