Champagne of the coal regions

If hot and spicy is your idea of a good time, then a sip of boilo and spoonful of chili might just be a trip to heaven and back.

The two savory favorites were combined into an event last weekend, "Coming Together for a Cause," to support the Tamaqua-Carbon Unit of the American Cancer Society.

The Third Annual Boilo and Chili Cook-Off, sponsored by American Hose Company and East End Fire Company of Tamaqua, took place at the latter's handicapped-accessible location, 533 East Broad St., attracting throngs of enthusiasts despite a snow storm.

The annual winter event was launched several years ago just seven miles away.

"We did it in Lansford at the Sports Zoo for about five years," said taste-tester Ann Marie Calabrese.

The attraction continued in Tamaqua in 2013 thanks to work by the two fire companies.

"Last year we netted over $2,600," said volunteer Art Connely, stationed at the welcome table where he issued wristbands and ballots.

The friendly competition pitted Texas chili-making experts against one another at the east side of the room, while boilo perfectionists battled it out on the west side.

"Last year we had 17 boilo entries and 16 chili. This year it's about half because of the weather," said Tom McCarroll, co-organizer with Brian Connely.

"But by the end of the day, this place will be packed."

Mystique

While everyone knows what chili is, the tonic called boilo is shrouded in mystery.

In general, it's a yuletide cocktail made with alcohol and sipped warm or hot.

Coalcrackers hail it as a homemade concoction handed down from grandpa, a family tradition.

Everybody has a different boilo recipe as much as everybody has a different grandpa.

The drink has a different taste everywhere you try it, and is sometimes called the "champagne of the coal regions."

It's so revered that boilo cook-offs and boilo judging are time-honored traditions.

Many claim the elixir has healthful benefits, a holistic shot for the body, something which might account for its popularity during winter's deep freeze.

Some believe the aromatic nectar warms the innards on a bitter, cold night and hastens the exit of colds and flu.

If you're suffering, boilo can make you "sweat it out" of your system, they say.

"Everybody loves it and everyone makes it. They have their own little changes," McCarroll said.

"The unwritten rule is don't ask for the recipe because they won't tell you anyway."

And that's part of the fun.

In the mountains of Pennsylvania, boilo reigns supreme as a good-for-what-ails-you drink that packs a wallop.

All about taste

It's not unusual for a cook-off to feature 20 different boilo varieties, including apple pie and pumpkin.

"I make wild berry boilo with hand-picked berries and over 40 pounds of fruit," said Maria Montero of Hometown.

Montero is manager of external affairs for the Pennsylvania Convention Center, Philadelphia, and knows how to attract a crowd.

Her all-natural boilo was as close to a "boilo health drink" as possible.

"It's a healthy alternative. I don't use sugar. It's sweetened with honey and has some moonshine," she revealed.

Montero's great-great grandparents were boilo aficionados who called the drink "coal miners' tonic."

Ritchie Linkhorst of Tamaqua showcased a traditional approach.

"I made a total of six gallons. This is an old Dutch Hill recipe," he said, noting that several families know how to make it.

Ed Smith and Justin Frable of Wildcat Mountain teamed up to make peach boilo, using peach schnapps, Everclear whiskey, peach vodka, white grape-peach juice and peach slices.

"We just threw it together," said Frable.

Judges raved about the end result.

In fact, their magic was good enough for first place, even if they didn't measure the ingredients. (Take that, Martha Stewart. No need to fuss over measuring cups.)

As for chili, one of the first-place winners was Jake Bobick of Frenchtown, New Jersey.

The Tamaqua native, employed as a retirement adviser, won accolades in the nontraditional category with his rendition of chili using bear meat.

Truth is, Bobick is a tough competitor.

"Last year I won the judges' choice and people's choice awards with chili made with venison," he said.

For those who might not partake of chili, plenty of other food was served thanks Rick Bennett, volunteer chef.

Bennett of Tamaqua wore a pink T- shirt in memory of his late mother-in-law Lena Murphy, a recent cancer victim.

Clearly, it was a day when everybody was a winner.

So what is the secret ingredient that produces a smooth, flavorful boilo?

Nobody is saying a word.

But whatever it is, it tastes good.

And the mystery endures.