I dithered. I might make a re-do of the sublime 7-layer dip. Then I thought, no, let's have nachos. And make them the Chili's way, individually instead of one pile of glop (which always means the chips on the bottom get gypped, no dip).
Finally, I realized chili is ultra-classic Super Bowl food.
And I had a pound of ground goat in the freezer. (I know.)
So I conceived of a green chili, using roasted green tomatoes from the freezer, minced pickled serranos from the fridge (via my backyard), onion, pretty little beans, cumin, chopped local green olives.
It was too easy.
Cranky did all the prep work, wearing his onion goggles.
I just stood there, throwing things into the pot, tasting and adjusting.
I didn't even feel like I was cooking, but chili happened.
Great game, too.