Possibly contradictory thoughts on the Chiefs dancing, plus those chili and dip recipes
The Kansas City Star
Whether what I’m about to type is an inherent contradiction is really up to you. Eye of the beholder and all that.
But the Chiefs’ dance party is one of the driving topics this week, so here’s my two cents beyond what was in the column off Monday’s game^.
^ It really is something that the Chiefs’ best game of the season looks like…that.
I generally like celebrations. I think people in charge of sports need to allow more emotion, not less. I think that if you don’t like the guys on the other side taunting or dancing, you should probably play better. I will also always forgive funny, which is why any criticism from here on down excepts Tamba Hali and Justin Houston going all Kid N Play after a sack. If that makes me a hypocrite on this issue, fine.
But, for rest of it … gimme a break. With the possible exception of Jacksonville, the Chiefs are the worst team in the league. When you’re this terrible at football, you shouldn’t be allowed to taunt a defensive back like Dwayne Bowe or presumably spend time during the week planning some sort of dance circle that you know will draw a 15-yard penalty.
That both touchdowns got called back is poetic justice.
If you want to celebrate or taunt, fine. I’m all for it. Have fun. But as a general rule, don’t do it when people can yell SCOREBOARD — either in the game, or in the standings.
Which is why J.J. Watt can discount double-check all he wants.
Now, the food recommendations in this week’s Twitter Tuesday were a bit more self-aggrandizing than I’m comfortable with but enough of you asked for these recipes so here goes.
Chili:
3 pounds of hamburger or chili meat 1 large can of whole tomatoes 1 or 2 cans of tomato paste 3 orange or yellow sweet peppers 2 big cans of beans 3 or 4 jalapenos 1 or 2 white onions Tabasco Bay leaves A bunch of chili powder, cumin, salt and pepper
Brown the meat and dump (grease included) in a pot with everything but the beans, light boil for as long as you can hold out (24 hours is ideal). Add beans right before you serve.
Wing dip: 2 eight-ounce packages of cream cheese 2 ten-ounce cans of chunk chicken 2 cups of cheddar 1 cup of ranch or blue cheese (I’m a blue cheese guy) 1 cup of wing sauce
Mix it all as well as you can — the cream cheese takes some fork time to break down — and put it in the oven until hot enough. Slap anyone who thinks it’s not awesome.
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