Superbowl Sunday has come and gone….by a month….and I am still relishing in the great success that was my slow-cooker pork chili. In keeping with my recent Paleo diet, I decided to try this recipe from the amazing blog PaleOMG. I love all the recipes there, and I am hoping to keep trying out new ones. No Superbowl party is complete (even if it’s just me and my parents) without some serious appetizers. We had a pretty diverse mix, with buffalo style chicken drumsticks, hummus with falafel chips (my new favorite chip!), guacamole with blue corn chips, and celery with dip.I tried Alton Brown’s guacamole recipe, and I really liked it. I used a potato masher for the avocados, and instead of my usual red onion I threw in diced white onion. This is a very sold guac recipe, but next time I think I might try some more unusual ingredients to keep things interesting….. The pork chili really packed some heat! I thought it was perfect, especially with a big dollop of guac on top, but for those with more sensitive palates maybe ease up a bit on the hot sauce that goes into the marinade. Also, since this is a paleo recipe, it uses bell peppers instead of beans. I didn’t mind at all, in fact I rather liked the change. Some extra garnishment of cilantro and green onion……so perfect. And here’s a messy pic of everything all mixed together. I mean, this IS what happens – you want all the melted cheese to get mixed around so each bite has a perfect mix of gooeyness from the cheese, crunch from the chips, and refreshment from the guac. Mmm….so good, especially on a cold wintry night.