What a coincidence!! Twenty minutes until Super Bowl with Green Bay, Wisconsin chili on our last Friday Night Chili. We prepared this one on Saturday because Geoff's graduation was on Friday. So, kind of a teary weekend. Geoff's graduation and the last Friday Night Chili recipe.
I have to reveal the outcome of this chili because, hopefully, Green Bay chili and the Super Bowl will end up with similar results. I have to be a Steelers' fan. All those years of moving Ady from one apartment to another while she was a student and then an employee at Carnegie Mellon. We finally figured out ways to enjoy Pittsburgh along with the treachery of those moves!! So, a kind of connection was forged. I feel like I know Andy Warhol. He lived on the same street as one of her apartments in his youth and, of course, the Museum.
Green Bay chili is based on an apparently well-known dish from a diner in Green Bay where the recipe is an old family secret but the chili can be ordered via mail order. The founder of this restaurant was also the person responsible for the creation of the spoon-sized oyster crackers. He felt that the original O.T.C. crackers were too large to garnish his chili. Well, for anyone who read the post about how annoyed I am that it is very difficult to find the original oyster crackers in stores, you will know that he is so wrong. The originals smashed together over the chili were much better.
This chili is one that has layers and this is something I think we all enjoy. Spaghetti is on the bottom, then raw onions and red kidney beans, then the chili itself, topped off with cheddar cheese, sour cream, and oyster crackers. Also, a spicy hot oil is made to add to the chili and then to drizzle on top. So, the layers were good. However, here we go again with barbeque sauce. One and a third cups of the stuff. It totally took over the chili. As a result, a mere 2.86 was the final score with everyone's comments being that it was too sweet.
Geoff is going to prepare a spreadsheet to help us determine which chili recipes will be served at our party. He will also do a statistical analysis (one of his majors was mathematics) of which ingredients we liked the most. I'm looking forward to posting photos, additional recipes, and other chili wisdom from our party which at this time seems will take place in mid-March.
Until then, GO STEELERS!!
P.S. We found the Prima Pils beer and, sorry Bob, I didn't like it. Too bitter!
