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The staff and management here at the Southern Standard is no different, holding its own Super Bowl party Thursday in anticipation of what is arguably one of the biggest, if not the biggest, sporting event in the world.
Employees enjoyed wearing their team?s colors, sharing in some Super Bowl-themed munchies and touting their favorite?s chances in the game.
Longtime Vandy fan, and avowed UT foe, layout artist Seth Wright expressed his sentiments in no uncertain terms.
?I?m a hard-core Vandy fan so I have a predisposed dislike of Peyton Manning and the former UT player thing,? Wright said. ?So I?ll be for Chicago, who has former Vandy player Hunter Hillenmeyer, a linebacker, playing for them.?
Standard editor James Clark quickly ventured a straight-out prediction of a victor, complete with score, and a close one at that.
?It?ll be 27-24 Colts,? Clark said.
Though there seemed to be a certain amount of ?hating Peyton? among some of the staff, it didn?t affect Clark, who had no qualms about his reasons for prognosticating the Colts would kick the Bears? behinds.
?The Colts have a better quarterback,? Clark said, while still giving the Bears some props. ?I think the Bears have a better running game, and should be able to pound it up the middle against that Colts defense. Whew! It?s gonna be real close. I feel like it will come down to a blocked punt.?
Standard sports editor Rob Nunley made no bones about his allegiance either, but oddly enough, made comment that this might jinx his favorite.
?I am for Chicago,? said Nunley, ?because Peyton Manning plays for Indianapolis and I don?t like Peyton Manning because he used to be a Tennessee Volunteer. However, since I am for Chicago, I?m pretty sure that Indianapolis will win.?
As a side note, Nunley wasn?t smiling when he said this.
Kyle Ward also joined the anti-Peyton contingent.
?I hope the Bears win,? Ward said. ?I really have no allegiance to either team, but I?m not a Peyton Manning fan.?
But not everyone at the Standard was down on the former Big Orange hurler, like receptionist Holly Cantrell, who didn?t really mention the team, just her favorite quarterback.
?I hope Peyton Manning wins,? Cantrell said, noting her 8-year-old son, Trey, has been wearing his Colts jersey and is really looking forward to the game, along with his dad, Lane, and brother Tucker.
Advertising representative Roz Clamper all but shouted out her preference, ?Go Bears!? she said with a big grin, then giving a somewhat unusual, but perhaps typically female, reason for her choice. ?Any team with a coach named Lovie should win the Super Bowl.?
The Standard crew enjoyed chowing down on soup and hearty chili, in anticipation of the big game. Some delicious recipes follow:
Beefy Chili Bean Soup
1 1/2 lb. lean ground beef
1 cup chopped onion
2 medium cloves garlic, minced
1 can beef broth
2 cans tomato soup
1 soup can water
2 cans (15 1/2 oz. ea.) kidney beans or pinto beans, undrained
3 TBS. chili powder
2 TBS. vinegar
1 1/2 cups cooked elbow macaroni or other small pasta
In large heavy skillet, brown beef and cook onion with garlic until tender, stirring to break up beef. Transfer to crockpot; add beef broth, soup, water, beans, chili powder, and vinegar. Cover and cook on LOW for 4 to 5 hours. Add cooked pasta the last 30 minutes; cook for 30 minutes longer, until hot. Serves 6 to 8, but can double for larger crowds.
Super Bowl Chili Soup
1 pound ground beef
2 onions, cut in chunks
1 green pepper, cut into bite-size squares
1 red pepper, cut into bite-size squares
hot chili peppers, chopped, to taste–be brave!
4 garlic cloves, chopped
1 large 29-ounce can tomatoes, cut up (reserving juice)
2 Tablespoons red wine vinegar
6 cups beef stock
4 Tablespoons tomato paste
2 15 1?2-ounce cans black beans, drained and rinsed
2 Tablespoons chili powder
1 teaspoon cumin
Salt and pepper
Garnish: chopped cilantro and grated white cheddar cheese
Brown the beef in a large saucepan until oil forms in the pan. Toss in the onions, garlic, and all the peppers and saut? until soft. Stir in the chopped tomatoes (reserving juice) and let them cook down over medium heat for about 10 minutes. Stir in the vinegar, and let it cook down. Pour in the reserved tomato juice, the beef stock, and the tomato paste. Bring to a boil. Add the beans and let boil for several minutes. Reduce the heat, stir in the chili powder and cumin, partially cover, and let simmer for 30 minutes.
When ready to serve, ladle into bowls and garnish with grated cheese and chopped cilantro. Pass a bowl of tortilla chips while you’re at it.