FOOTBALL IS A BREEZE TO LEARN IF PUT IN RIGHT PERSPECTIVE   Sunny learns the rules of football in chile terms.

- Brawny quarterbacks model Jockey's latest briefs.
- Going to a Super Bowl party for the right reason.
- Why Sunny goes to Super Bowl Parties
- The real definition of "tight end" and other football terms
- Recipes: New Mexico Souper Bowl Green; Hot All-Star Nibbles;
  Trailblazer Bean Dip

The ideal Super Bowl party host sets aside two rooms for guests. One is decorated with team logos, so as not to show partiality, and equipped with the necessary television set. The second room would be for the "Let's just party!" gang, who don't give a hoot about huddles, punts, downs or quarterbacks. Up until this week, I've considered myself a  Room Number Two enthusiast and avidly watch the set only during commercials, when brawny quarterbacks model Jockey's briefest of briefs. If there was ever a reason for a Super Bowl party that's gotta be it.

But my twenty-eight-year-old daughter, Heather, a football aficionado, has shamed me into learning at least the basics of football. "You have an obligation to watch the Super Bowl if you accept an invitation to a Super Bowl party," she said. "You can't just stare at the television and pretend you know what's going on."
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 "Yes I can. I've done it my whole life. The only part I really enjoy is half time when everyone stops yelling at the TV and starts acting civilized," I said.

"Let's face it, the only reason you don't watch is because you've never taken the time to learn the game. It's really quite simple," Heather continued.  "And once you know what's going on, I promise you'll be the one yelling the loudest."

"Well, my idea of a party is to eat, sip some spirits and socialize - NOT sit on my rear appendage watching some guy try to kick a ball over a post - and when he does, he hauls in 4 million dollars. I'd rather sit at my computer keying in words for minimum wage."
"So, why do you go to Super Bowl parties?" Heather asked.

"Cause everyone goes to the parties. I'm not about to sit home alone when everyone else is out having fun," I answered.

"Then you need to learn a little bit about football. Here are the basics," she said. After a few minutes of listening to the jargon, I realized she was right. Football is a breeze to understand. You just have to put it in the right perspective.

BULLET THE FOLLOWING, PLEASE:

Kick off: The first person who plunges a tortilla chip into the hot salsa crock.

1st down: The bottle of Tecate that disappears, along with the bowl of chile poppers, rapidly.

4th down: This Tecate is often nursed slowly and the chile poppers forgotten.

2-point conversion: Slipping hot salsa on a Northerner's tortilla chip and converting them instantly into a chilehead.

False start: Eating  all of the chips and salsa before guests arrive. (I often draw the penalty flag on this one.)

Holding: A penalty for hogging the chips and salsa.

Receiver: Your role when the chile nibbles are passed around.

Punt: Mistakenly kicked beverage container placed on the floor next to the couch.

Referee: Someone who's counting your Tecates (your wife).

Delay of game: 1) Beer and chip run 2) Host whips up a chile bean dip.

Most Valuable Player (MVP): The person who volunteers to make the beer and chip run.

Huddle: Gathering around a bowl at half time to gorge fresh chips, fiery hot chile bean dip and more beer.

Wide Receiver: You after eating too many chile rellenos and refried beans.

Tight end: What you'd better have if you've had too many beans.

Running back: The person using the potty just as the winning touch down is scored.

Souper Bowl: A bowl of New Mexico Chile con Carne.

NEW MEXICO SOUPER BOWL GREEN
(Adapted from State Fair Chile Con Carne recipe  that appears in The Hatch Chile Cookbook, 1994. The recipe won first prize at the 1989 New Mexico State Fair.)

1 pound skinned and boneless chicken
28 ounces chopped Hatch green chile
28 ounces canned whole tomatoes with juice
1/2 cup chopped white onion
4 cloves garlic, minced
1/4 tsp. dried cilantro
1/4 tsp. crushed oregano
1/4 tsp. freshly ground cumin

Chop the chicken into serving  pieces then rinse in water. Put the pieces into a pot and just cover with enough water. Bring the pot to a boil, lower to a simmer. After about 25 minutes, check for doneness. The chicken should be cooked but not mushy. Allow the  chicken to cool in the broth, if you are not in a hurry. Shred the chicken and put it in a 3-qt. stainless steel saucepan, along with the green chiles, canned tomatoes (in their juice), and the onion, garlic, cilantro, oregano, and  cumin. Bring to a boil and lower to a simmer. Simmer for 15 minutes. Taste for doneness. Optional: Top each bowl with sour cream and serve with warm tortillas.

HOT ALL-STAR NIBBLES

Lay out wedges of flour or corn  tortillas on a baking sheet and bake in a 350-degree oven until crispy and brown. Season to taste with chili powder or red chile seasoning powder.

TRAILBLAZER BEAN DIP (serve with tortilla chips or vegetables)
Adapted  from Real New Mexico Chile [Sandy Szwarc,Golden West Publishers, Inc., 1994]

4 cups cooked black beans, drained, reserving 2 T liquid
3 ounces cream cheese
1/4 tsp. Worcestershire Sauce
2 tsp. New Mexico Red Chile Powder
1 1/2 cups grated sharp cheddar cheese
4 green onions, chopped

Preheat the oven to 350 degrees. In a blender or food processor puree the beans, cream cheese, Worcestershire and chile powder with cooking water as needed to form a smooth mixture. Grease a one-quart baking dish and spoon mixture into it. Toss the cheese and green onions together and sprinkle on top. At this point it may be covered and refrigerated  for up to 8 hours. To serve, preheat the oven to 350 degrees. Bake until heated through and the top is golden, about 20 to 30 minutes. Yields 6 servings.