For Superbowl Sunday, my church had the game on the big screen and a chili cook-off. My housemate Dan and I won the competition! Below is our winning recipe, Ben and Dan's Bittersweet Pirate Sludge. When we went up to accept the silver ladle award at halftime, I made the big mistake of mocking all the Giants fans in the room and pumping up my hometown Patriots. At least the chili was pretty good...

3 slices of bacon, minced
3 tablespoons olive oil
2 medium-large white onions, chopped
2 bulbs garlic, chopped (approx. 15-20 cloves)
1 1/2 pounds sirloin steak, cubed
1 pound ground pork
1 bag kidney beans (must be soaked overnight beforehand)
1 bag black beans (must be soaked overnight beforehand)

2 bottles of dark beer (we used Otter Creek Stovepipe Porter)
2 cups of strong coffee (expresso grounds preferred)
1 can petite-diced tomatoes (14.5 ounce)
1 28 oz. can crushed tomatoes
1 can beef broth (12-15 oz.)
4 - 5 fresh jalapeño peppers, chopped
1/2 cup chopped fresh coriander

1/2 - 3/4 cup ground chili paste
4 - 6 tablespoons brown sugar
2 tablespoons unsweetened cocoa
2 - 3 tablespoons ground cumin
1 - 2 tablespoons cayenne pepper
2 - 3 teaspoons salt, to taste (you may want more)
2 teaspoons oregano
1 teaspoon curry powder
1 teaspoon black pepper
1/2 teaspoon turmeric
2 bay leaves

Cook the bacon on medium-low heat until all the fat is out of the bacon. Remove the bits of bacon and leave the fat in the pan. Increase the heat to medium and brown the sirloin and ground pork in the bacon fat. When the meat is browned, remove and set aside.

On medium heat, deglaze the pan then add the olive oil. Cook the onions and garlic until the onions are clear. Add the meat, beer, coffee, tomatoes, and beef broth and increase heat to medium-high. Just before it begins to boil, reduce heat to simmer. Add all the dry spices, jalapeño peppers, and half of the chili paste. Mix well and simmer uncovered for three hours, stirring frequently. The chili should reduce significantly.

Add the rest of the chili paste, all the beans, and the coriander. Simmer for another hour, covered or uncovered depending on how thick the chili is. The chili should be thick, not watery at all, but not to a paste.

If you decide to make this, let me know how it turns out!

This recipe never tastes quite the same. When I was an undergraduate, my housemates and I made it all the time and we called it "man sauce." We still call it that despite the innuendo, which didn't occur to us until long after the evolution of the dish.

2 - 3 pounds of ground meat or sausage (cow, deer, pig, squirrel, whatever)
26 oz. carton Pomi chopped tomatoes
8 - 12 oz. can tomato paste (make sure it has no sugar added)
1 large bulb garlic (yes, the entire bulb), chopped
2 medium to large onions, chopped
1/4 cup olive oil
handful of fresh basil
3 bay leaves
1/2 cup grated Romano cheese
1 tsp. cayenne pepper
1 tsp. dry rosemary
salt to taste

optional:
1/2 cup dry red wine
1 cup kalamata olives, halved
1 green pepper, chopped
1 can kidney beans, or some other kind of beans
(basically, whatever you want)

Heat to medium-low a very large, heavy pot or dutch oven or something like that. Put in the olive oil, and when the oil heats up add the onions and the garlic. When the onions have partially caramelized, add the meat. Stir frequently until the meat is mostly cooked. Add the chopped tomatoes, tomato paste, bay leaves, wine, olives, green pepper, and beans. Bring heat up to high. Just as the sauce begins to boil, bring it down to simmer. Cover and simmer the sauce for several hours, stirring periodically. Add the basil, Romano cheese, cayenne pepper, rosemary, and salt. Simmer for another fifteen minutes to half hour.

The bigger a mess you can make of the kitchen while making this, the better. When you chop things, smack the knife down to make lots of noise (but be careful). Wipe your hands off on your jeans. Talk loudly and say inappropriate things. Put the sauce over some kind of pasta and serve it proudly to girls.

Props to Dan Burgess for his help developing this recipe and perpetuating the tradition.

This is a fun fusion recipe that I think is really tasty. My Dad discovered it in a Chinese cookbook and it became a standard munchie at my folks' house.

28 oz. can top-quality petite-diced tomatoes, drained
1/2 C scallions, chopped
1/2 C fresh cilantro, chopped
2 cloves garlic, finely minced
1 T ginger, finely minced
3 T wine vinegar
2 T sesame oil
1 T safflower oil
1 1/2 t sugar
1 t chili paste
1/2 t salt

It doesn't need to me made exactly as above (safflower oil could be replaced with sunflower, peanut, or vegetable oil), but the sesame oil, garlic, ginger, and cilantro are essential. To make it hotter, add more chili paste.

I want to have a blog that at least attempts to be meaningful, so I'm going to try and post things here that are worthwhile. This recipe is worthwhile. It actually may be one of the most worthwhile things you find on the web. The recipe is originally Chinese, but it's been modified and perfected by my parents over the years.

1/4 C Soy sauce
1/4 C Vinegar
6 T Ginger, peeled and minced
2 T Sugar
1/4 C Sesame oil
2 T Chili paste
1 C Peanut butter

Combine all ingredients, mix well, and store in a jar with a tight lid in the refrigerator.

This peanut sauce is famous. Ask anyone who's hung around with my folks. Make some for Thanksgiving!