I love Super Bowl Sunday. Not because of the “big game,” I couldn’t care less about football. And it’s certainly not because of the commercials. I just love making Super Bowl food. There’s something about all that spicy, comforting goodness that I find awesome.

I made fresh guacamole this morning with cilantro, lime, and jalapeño. Love me some guac.

Fresh guacamole

Now, I just had to make some kind of bread. So I made some chile corn bread. I used dried chiles for just a touch of heat.

Chile corn bread

And of course, I’ve got chili bubbling away on the stove. It turns out that we created an amazing cooking beer with our Maple Brown Ale. It’s really doing wonders for this chili!

Brown ale chili

My stuffed poblanos are all ready to popped in the oven. After they’ve been in there for 10 minutes or so, I’ll top them with a little shredded cheese and finish them off with another couple minutes under the broiler.

Stuffed poblanos

We’re also going to try our Chile Ale tonight. With all this spiciness, we may as well drink some spicy beer too! I’ll probably also pair this meal with some of our Buckwheat Brown Ale. I love the brown ale/chili combo. The malty flavor goes great with the background sweetness of the chili, and the moderate amount of hops stands up to the spiciness well. My mouth is watering right now.

I’ve got Tostitos and shredded cheese in hand, and I am totally ready for the Super Bowl. Woo!