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Caboose Chili

Created by resident cowboy, Brad Goddard, Steam Whistle's representative to Western Canada.


Cooking with beer is easy and more cost-effective than wine. Anyone who has an interest in being a kitchen commando, like myself, can do it. Most of the flavour in my cooking has occurred since moving away from my small town home, where everything was well done and seasoning didn't even get as exotic as fresh ground pepper (something I have introduced to my mother with great success).

In the case of the chicken and the ground beef, I let them both soak in about half a bottle of beer for 15 minutes prior to cooking. Bring to a boil the chili stock ingredients in a big pot. Then reduce heat to a simmer and leave uncovered.

Heat up a skillet and add the marinating beef, half the garlic, and half the red onion. Saute until brown, then add to simmering chili stock. Add marinating chicken to hot skillet with remaining garlic and green onion. Saute until chicken is cooked, then add to simmering chili stock. Add sliced sausages and remaining red onion to hot skillet and fry'em up. Then add them to the chili pot.

I only make chili with a wooden spoon my mother gave me when I left for university. I strongly recommend that folks trying this recipe go out and get their own 'chili spoon'. After this basic list of ingredients is up and simmering, I go to my fridge and take anything else out (half a red pepper, carrots, cheese--whatever!) that doesn't seem to fit into any other meal plans for the week, chop'em up and toss'em in. Chili, for me, always means that I can clean my fridge out of all the salad ingredients and leftover meat from meals earlier in the week.

Let everything simmer, stirring occasionally, until you can no longer resist the smells. Simmering with the lid off will allow the chili to thicken--but it could burn if you join your pals in the tee vee to catch up on the game and the beer drinking and forget to return to the kitchen to stir the pot.

I serve it with some nice thick slices of bread and butter. You can top it off with your favorite cheese, sour cream, and a few more dashes of the hot sauce of your choice. I always serve chili to a large audience with varying heat thresholds so I keep things "warm" and allow folks to take the heat up as many notches as they desire.


  • 1 Litre of chicken stock
  • 1 can of stewed tomatoes
  • 1 can of black beans (rinsed)
  • 1 can of chick peas (rinsed)
  • Half a bottle of Steam Whistle Pilsner
  • 1 Tbsp of chili powder (or, 'to taste')
  • 1 tsp of paprika
  • 1 tsp of cayenne pepper (or 'to taste')
  • a few dashes of hot sauce (I use Franks)
  • 3 cooked sausages, sliced
  • 1 lb of lean ground beef
  • 3 boneless chicken breasts, cubed
  • 5 cloves of garlic, chopped
  • 1 medium red onion, diced
  • 1 bunch of green onions, chopped