Food, drink and chili ideas for Super Bowl Sunday

Food, drink and chili ideas for Super Bowl Sunday
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buy this photo O'Rourkes Tavern Chili Contest judges Pete Watters (left), Jeff Korbelik and John Ryan sample 40 entries before narrowing it down to the top nine in the Tavern's office on Super Bowl Sunday 2006. (Journal Star file photo)

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Food and entertainment

Chili and football just naturally go together.

You'll be able to enjoy both on Super Bowl Sunday at two Lincoln locations.

O'Rourke's Tavern, 1329 O St., hosts its annual chili cookoff before the 5:30 p.m. kickoff.

The contest is open to the public, with competitors needing to get their crockpots to the bar by 2:30 p.m.

Once judged, the chili is available to tavern-goers for free.

Across town at Cappy's Hotspot Bar & Grill, 5560 S. 48th St., another cookoff begins at 2 p.m.

Anyone may enter, and everyone can judge. Chili entries must be registered by 1:30 p.m.

The chili contest is part of a full day of events at the bar. Also on tap are Texas Hold-em Tournaments at 2, 5 and 8 p.m., a wing-eating contest (teams of two) at halftime, and games and prizes throughout the day.

For a list of events, visit www.cappysbar.com.

Food and drink pairings

Is there a beer that works best with Little Smokies?

Or a wine the matches the spicy freshness of guacamole?

If you are willing to break out of your Bud Lite box — by far the most popular beer sold on game day — consider mixing it up on Sunday. Some suggestions:

-- Ribs, brisket or anything else barbecued is a good match with LunaSea ESB, an amber-colored caramel sweet and crisp beer with a spicy finish. Pale ales are generally barbecue-centric beers.

-- Blonde ale-style beers are great with salty things like nachos, fries or chips. 

-- A Carmenere (that’s the grape name) is a red Chilean wine good with spicy food. It has good body with a hint of green bell pepper on its finish. Try a bottle of Santa Rita.

n If you are rooting for the New Orleans Saints, serve a Hurricane. This rum and fruit juice drink goes with everything in New Orleans. Here’s one recipe from www. drinksmixer.com

New Orleans Hurricane

1 ounce white rum

1 ounce Jamaican dark rum

1 ounce Bacardi 151 rum

3 ounces orange juice

3 ounces unsweetened pineapple juice

½ ounce grenadine syrup

Crushed ice

Combine all ingredients, mix well (shake or stir). Pour over crushed ice in hurricane glass. Garnish with fruit wedge if desired.

-- And the ultimate match for your favorite team and all kinds of snacks: Lucky Bucket Lager. Made in Omaha, it is a lighter style of beer with a hint of hops.

— Suggestions from Jim Engelbart, brewing manager for Empyrean Brewing Co. and Ken Meier of Meier’s Cork and Bottle

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