Yvonne Beveridge sent in this prize-winning chilli recipe that Bob Beveridge got from his uncle, who was a regular at Mae and Ollie's Tavern in Springfield, where the recipe originated. The tavern closed a few years ago and the owners are now deceased (we think).Yvonne writes that the recipe is "very close to the Steak and Shake Chilli-Mac Sauce...just heat a serving up, pour on cooked pasta, and add a little red beans and ketchup... cheddar, parmesan cheese and onions on top, and enjoy."
She also recommends taking Beano before eating and Tums after. Thanks, Bob and Yvonne, and Happy Fourth of July!
PS: to enlarge the recipe, just click on it.







