There has been a lot of talk about whether or not the NFL should have scheduled Super Bowl XLVIII in New Jersey since it is an outdoor stadium. While it may affect the Seattle Seahawks, it will likely have little or no bearing on Peyton Manning.
According to the weather predictions on Wednesday, January 29, 2014, temperatures are expected to be in the mid-30s by kickoff and drop into the high 20s later that evening with only a 20% chance of precipitation. More importantly, the winds should only be blowing at 6-9 mph. For Peyton Manning, these are relatively benign conditions.
Over the last 10 years, Manning’s teams have scored more points than they have allowed even though temperatures, on average, hovered around 30ᵒF. Further his completion percentage also improved notably, as did his touchdown/interception (TD/INT) ration and his quarterback (QB) rating. This is a bit of an anomaly as the colder the weather the lower the passing efficiency normally is – there is no evidence to show this is the case with Manning and the Broncos.
Most of us watching would likely appreciate a bowl of ultimate beef chili as we continue dealing with the effects of the polar vortex that will keeps things extremely cold right into kickoff time for the Super Bowl. Maybe someone will prepare some for the Seahawks and Broncos to warm them up after the game.
- 1 lb beef round, trimmed and cut into 1/2-inch chunks
- salt & freshly ground pepper to taste
- 1 ½ Tablespoons canola oil, divided
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced2 jalapeno peppers, seeded and finely chopped
- 2 Tablespoon ground cumin
- 2 Tablespoon chili powder
- 1 Tablespoon paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 28 ounces diced tomatoes
- 8 sun-dried tomatoes (not packed in oil), snipped into small pieces
- 2 bay leaf
- 57 ounces dark kidney beans, rinsed
- ¼ cup chopped fresh cilantro
- 2 Tablespoons lime juice
- Season beef with salt and pepper.
- Heat 1 ½ teaspoons oil in a Dutch oven over medium-high heat.
- Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 ½ teaspoons oil and remaining beef.
- Reduce heat to medium and add remaining 1 ½ teaspoons oil to the pot.
- Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes.
- Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.