I am mesmerized by the unfolding stories of the 33 miners and their rescue from a collapsed mine in Chile. One of the miner’s wives described her husband as “tough as an old boot,” but I’m thinking they’re much tougher and incredibly cool-headed to have survived 69 days underground not knowing when – or if – they would be saved. Almost all the miners emerged from the rescue “capsule” in a relatively calm state, a feat that must have taken otherworldly strength. I don’t know how they did it. It makes me shiver to even think about being confined, much less watching someone who is. But, watch I did, in a vicarious show of support, and because I wanted to “be there” for any glimmer of hope and, ultimately, for the happy ending.
Congratulations to all who had a hand in rescuing the miners, and to the families who kept vigil and never gave up hope. Above all, congratulations to these men who survived and even seemed to flourish in this ordeal. I salute you. Les deseo suerte, salud y mucha felicidad.
P.S. All of Chile is celebrating the 33, and if you’re thinking of doing likewise, we have the perfect food to go with the occasion. I’ve taken the liberty of renaming our favorite chili in honor of the miners. It’s bold, hearty and perfect for a celebration as big as all outdoors.
VIVA CHILE CHILI
2 40 oz. cans chili with beans
1 15 oz. can “hot” chili with beans
1 16 oz. jar salsa
1 bottle of beer (optional)
33 cloves* Christopher Ranch Peeled Garlic
2 lbs. “chili grind” hamburger
1 4.25 oz. jar Christopher Ranch Chopped Jalapeños or one 4 oz. can of diced jalapeños
6 firm tomatoes – chopped
1 yellow onion – chopped
1 green bell pepper – chopped
3 15 oz. cans kidney beans – drained
2 6 oz. cans tomato sauce
Brown the meat with half the garlic cloves in a large pot. Add the rest of the ingredients and cook for 2 to 3 hours. For best flavor, cook for 2 hours and refrigerate overnight so flavors can blend. Reheat for 1 hour before serving. Serves at least 15. (*Use more or less garlic as desired.)