Quite the guy, Jack is; a West Point graduate, Army major with two tours — one in Iraq and one in Afghanistan; a graduate of medical school with M.D. at the end of his name now; beloved husband of Pam, and in several months will be a new dad; and, with much pride, my nephew. His grandmother would be so happy to see that he likes to cook on top of everything else.
I asked him to send me these recipes to share with readers specifically for this year’s Super Bowl Sunday, and I said, “if there is a story to tell behind the chili, let me know it.”
Here is the story behind the chili in E.C. “Jack” Jackman’s words:
“I call the chili ‘Attack 6 Chili’ because ‘Attack Six’ was my radio call sign when I was a commander in the 3d Infantry Division (mechanized) at Fort Stewart, Georgia, when I first made my own chili ... hence my claim of not award-winning chili but ‘war-winning chili.’
“My favorite batch (but not necessarily the best tasting) was made in Iraq in 2006 when I commanded a detachment of special operations warriors fighting in Al Anbar province, Iraq. We had to pull some big favors to get some of the ingredients needed for the chili!
“The current version (with the beer) was tested by my fellow resident physicians this fall sitting in front of the Pats game ... it got rave reviews!
“I don’t remember where I got the recipe for the cornbread — I was never a fan of plain cornbread and this version really adds a sweet and spicy element to the cornbread and makes a great accompaniment to the chili.”
‘Attack 6’ Chili
1 tablespoon olive oil
Two 16-ounce packages Johnsonville sausage links, decased (1 sweet, 1 hot)