I am a self-confessed football hater (American football of course). I hate that there are commercials every two seconds and that a one hour game takes about six hours to complete. I hate that it's called "football" when it has very little to do with feet, meaning that football as I know it has to go by the name "soccer." I hate the commentators (although that is true of every sport). I hate the drawings they do on the TV to show you exactly what they're talking about. I especially hate the fact that it's on every Sunday for months on end, resulting in my DVR recording the wrong shows. So today is a celebration for me -- the end of football season for at least a few months!
Another reason I like Superbowl Sunday is that we always eat chili, which is one of my favorite things to do. Usually we make a chicken taco chili in the crockpot which is to die for, but that was out since I don't eat meat anymore. So Ben found a recipe for veggie chili that sounded delicious. The addition of chocolate and beer to chili? Score! We followed the recipe to a T, and I made some cornbread and guacamole to go on the side. And you know what? It was good! The tempeh gave it a meaty texture, although we couldn't really taste the mushrooms. Next time I'd either omit the mushrooms or use more, and I'd add corn to the chili, which is a personal favorite of mine.
We got the recipe from Slate so I won't reprint here, but click on the link if you want to check it out... which you should.
Apart from "football," today was about making beer (for Ben) and making hummus (for me).
Tomato Herb Hummus
1 can chickpeas, rinsed and drained
1 tablespoon tahini
1/4 cup extra virgin olive oil
4 cloves garlic
1 teaspoon powdered chile
2 tablespoons tomato paste
Handful sundried tomatoes
1 tablespoon Italian seasoning, or a mixture of basil, oregano or whatever your tastebuds tell you
1/2 cup water
Dump all ingredients into a food processor and blend. Add water a bit at a time until you get the desired creamy consistency. Eat!