Mr Libido Incognito provided:
I first started making chili for football games about seven or eight years ago, when I was deployed to Kuwait for most of the football season several years in a row, and the games would begin showing on television in the middle of the night. Chili was a little taste of home, and watching the football games from halfway around the world helped the time go by. So now I make chili for every Super Bowl, even if I'm not watching it with anybody else.
SemiOT Beefsteak tomatoSheldon wrote (in response to Dan Abel): It was a terrible year for tomatoes here (Salt Lake Valley). Everyone had trouble. A colder than normal...
The chili recipe I used in those days was quite simple: Just a bunch of ground beef, several cans of Ro-Tel (amazingly available in the markets), a can or two of kidney beans, cumin, and several spoonfuls of a very potent chile-garlic paste. (I haven't seen that particular chile-garlic paste since then. It wasn't Sriracha; it was much dryer than that. Its consistency was something like damp sand; when you scooped out a spoonful, the depression didn't fill in.)
Nowadays, I've got dozens of different recipes for chili, and I pretty much like them all. If I'm making chili for a football game, I choose by whim.
Thanks for the trip down Memory Lane!
Leeks Yes'mPotato Leek Soup in Bread Bowls This is one of my old standbys and a favorite of everyone who has tried it. 2 large white potatoes, peeled and diced 2 large...
Bob
