A Recipe For Making Connections: Boilermaker Tailgate Chili

It’s been said, “Good things come to those who wait.” Like many, I have not always been the best at waiting.  Recently, I had a new opportunity to hone this skill. Alongside 60,000 other train enthusiasts wanting to see the restored Big Boy Steam Engine. Stopped in Rochelle, Illinois, this marvel of 1940’s engineering designed to mount steep grades was impressive. 

Much was shared about steam power and how Boilermakers helped make restoration possible. The patience observed in the miles-long line of cars and among the enthusiastic crowd was equally impressive—it was noteworthy.  No frustrated honks from those stuck in traffic, only the thundering horn of this train’s whistle. Sparking a release of nostalgia from within the crowd. Like the plumes of steam and smoke billowing from the engine’s smokestack, it filled the air.

A train of thought arrived. Unloading memories of good things I had received while waiting.  Discussions of helpful Boilermakers made me recall Lorrie.  Behind me in a slow check-out line at the local grocer, she overheard my son and I discussing our trip.  We’d popped in for a last-minute item before hitting the road—destination, West Lafayette.  Perhaps she’d once been in my shoes? A mom preparing to drop a son at college.

We exchanged contact information. She would share her recipe.  The line moved. She was off.  Good had indeed arrived while I was waiting. Right on time, taking the form of encouragement.  Another mom who helped. An affirming presence to lighten this mom’s load of concern when venturing into the unknown.

With a bright shine on the positive and a recipe distraction, I set aside anxious thoughts. Focusing instead on making her Boilermaker Tailgate Chili for a son when he returned home again, soon.  A personal reminder to be hospitable to strangers, even in long lines. Never knowing when I might catch a glimpse of an angel in disguise. Or in this case, be gifted a good recipe meant for sharing.

Fall–A Time

to

Simmer

Slow.

Take time to rekindle old connections. Or maybe discover new ones. What better way than over a bowl of chili? This chili requires a long simmer (2 hours or more), allowing the flavors to develop.  So curl up with a good book. Or, flip on the television and take in a football game.  Be sure to pull out a large pot!  It makes a bounty.  Enough to share with your favorite Boilermakers, serve at a tailgate, or freeze to enjoy later.  You get the gist.  I like to serve it with Fritos and cheddar cheese. 

NOTE: This chili packs a lot of HEAT.  Get ready to Boiler UP!  Hammer Down!  It’s sure to warm a body when the weather is cold. Prefer things on the milder side?  No problem.  Omit the two chili peppers and cayenne powder.   

Let me know if you give Lorrie’s Chili a try. I’d love to hear how it went!

Lorrie’s Boilermaker Tailgate Chili

This chili is spicy.  If you like spicy, use the recipe “As Is”. If heat isn’t your thing, recipe can be easily modified by eliminating the Cayenne Pepper & Green Chili Peppers.

You’ll Need:

• 2 Pounds Ground Beef Chuck 80/20
• 1 Pound Bulk Italian Sausage
• 3 Stalks of Celery, chopped
• 1 Large Yellow Onion, diced
• 1 Tablespoon fresh Garlic, minced
• 1 EA Green Bell Pepper, chopped
• 1 EA Red Bell Pepper, chopped
• 2 EA Green Chili Peppers, chopped (like Serrano or Jalapeño)*
• 3 (15-ounce) cans Red Kidney Beans, drained
• 1 (15-ounce) can Brooks HOT Chili Beans with sauce
• 2 (28-ounce) cans Diced Tomatoes with Juice
• 1 (6-ounce) can Tomato Paste
• 1/2 cup Beer (I use ½ bottle of an Oktoberfest)
• 1 Tablespoon Bacon Bits, note:  I substitute 3 slices of chopped, pre-cooked, Boar’s Head Bacon
• 4 EA Beef Bouillon Cubes
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon dried Oregano
• 2 Teaspoons ground Cumin
• 2 Teaspoons Tabasco Hot Pepper Sauce*
• 1 Teaspoon dried Basil
• 1 Teaspoon Paprika
• 1 Teaspoon Cayenne Pepper*
• 1 Teaspoon White Sugar
• 1 Teaspoon Diamond Kosher Salt
• 2 Teaspoons ground Black Pepper, to taste

Directions:  In a large Dutch oven (I use 8-quart), brown Ground Beef & Sausage until cooked.  Drain fat.  Next, add chopped: Celery, Onion, Garlic, Bell Peppers & Chili Peppers. Sauté over medium flame until they begin to soften.  Next add: all Chili Beans, Diced Tomatoes, Tomato Paste & Beer.  Stir well.  Add all spices & seasonings:  Bacon Bits (or chopped, cooked Bacon), Boullion Cubes, Worcestershire & Tabasco Sauces, Oregano, Cumin, Basil, Paprika, Sugar, Salt & Black Pepper.  Mix Well. Bring to a Boil.  Reduce heat to the lowest flame.  Simmer for at least 2 hours or more.  Stir occasionally to prevent scorching.  Serve topped with Fritos & Shredded Cheese.  Enjoy with a crowd!