Here's the Boston recipe dating from 1970 when this stew was served to all finishers (courtesy of Hugh Kinland of Stouffer's). Now only the winner gets a bowl.
TO FEED 2,000 RUNNERS A SERVING OF BEEF STEW:
245 POUNDS OF POTATOES
122 POUNDS ONIONS
190 POUNDS OF CARROTS
55 POUNDS OF PEAS
750 POUNDS OF BEEK CHUCK CUBES
108 POUNDS BEEF GRAVY
Place in a LARGE pot and cook for a long time!
Ok, so stew is not your thing. How about chili?
You won't find chili on my table the night before the Boston Marathon. However, this recipe sounds like it could be a hearty meal after finishing on Boylston Street. Enjoy.
BOSTON MARATHON CHILI
3 tablespoons vegetable oil
2 large onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 pound beef stew meat, cut into 1-inch cubes
2 pounds boneless pork butt or boneless country-style spareribs, cut into 1-inch cubes
1 28-ounce can whole tomatoes, chopped, liquid reserved
1/3 cup chili powder
1 to 2 large jalapeño chilies, chopped
2 tablespoons ground cumin
1 16-ounce can black beans, drained
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and sauté until tender, about 14 minutes.
Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeños and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour.
Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately.
Ellen P Slaby: Brookline, Massachusetts