Dan, Al, Terri and Brock came over to watch the game on Sunday (the missus hid out in her office). We were fairly evenly split between Colts and Bears fans so I know at least half of us enjoyed the game. The other half drowned their sorrows.

I had a bad feeling in the first 30 seconds of the game but I kept the faith that Manning and the Colts would get the job done. And get ‘er done they did. All in all I thought it was a pretty decent game, for a Superbowl.

And bonus, I won something!

Not on the game mind you, but during the Colt’s lovefest at the end. After Dungy pulled out the God card Dan bet me that Peyton would also “thank the lord” or some bullshit, for this ‘blessing’ - I so took that bet!

Dan owes me a case of beer. Thanks Peyton for not dropping the G-bomb!

As far as food goes, there was too much as always. I was stunned to learn that Al had never had pigs in a blanket before but I was happy to initiate him into the tiny fat pill club. And my chili was a big hit as always.

I’m feeling generous after my victory so I’m sharing the chili recipe here. This is serious stick to your ribs chili folks. Sooo easy to make and great for cold nights!

Enjoy!

———

MJ’s ‘Up North’ Chili

Prep Time: 20 minutes
Cook Time: 4 hours
Yield: 8 to 10 servings
Total pots to clean: 1 stock pot, bowl, cutting board and knife.

Extra virgin olive oil
2 pounds ground sirloin (or beef chuck, trimmed, if you prefer)
6 to 8 garlic cloves, minced
1 large white onion, coarsely chopped
1 small can of green chili’s
6 tablespoons chili powder
4 tablespoons ground cumin
4 tablespoons dried oregano
1 teaspoon salt
6 - 8 dashes cayenne pepper, more if desired
2 (12 ounce) cans beer
1 cup strong black coffee
1 (28-ounce) can crushed tomatoes with puree
1 large tomato - coarsely chopped
3 (15-ounce) cans kidney beans, rinsed and drained
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Red onions, chopped, for garnish
Limes, wedged, for garnish
Oyster crackers or sliced baguette, for garnish

In a 5 quart pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic and onion, cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, 1 can of beer (use rule #486; one for the pot, one for me…), green chili’s, crushed tomatoes and coffee. Simmer uncovered at a low temperature for 2 1/2 to 3 hours. Stir occassionally. Don’t let it dry out, add beer as necessary (see rule #486). Add chopped tomato, kidney beans and second can of beer. Continue to simmer, uncovered, for 1 hour.

Serve garnished with a dollop of sour cream, shredded cheddar cheese, squeeze of lime, or chopped red onions. Or all of the above.

Leftovers, if there are any, are even better the next day! Yum!

*disclaimer: fridayfishwrap.com is not responsible for any heartburn, intestinal gas or ‘gaseous related marital issues’ that will definitely may occur after consumption.

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