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.
10 comments:
The old Mae and Ollie tavern was somewhere on the West side of town.
Bob said, " I could drive there in a flash but for the life of me can't recall the street names...or exact location." It was South of Isles about a block East of McArthur but not past the railroad tracks. Might now be called the Price Street Pub on Price avenue. Hold on a minute...LOL... He has a Springfield Phone book just called them long distance...and after talking to the bartendar and a few waitresses who in turn found the current owners...minutes ...$ $ $ later.... YES that's it.
2815 Price Ave. Mystery Solved!
They said they don't do carry outs to California....and the Chilli that TOOK our BREATH away is no longer available.
LOL
Bob's Wife
Hey, you guys are the best. Thanks for the research and also for solving the mystery. Hope you have a Happy Fourth.
You may note that I corrected the Chilli story below: according to CE Welch, eating only ONE bowl of Firebrand Chilli gets your name on the wall at Joe Roger's place, formerly known as The Den.
Will
Hey, thanks is right! Will be a perfect appetizer for the 4th! Now, if I could just get the beef sandwich recipe from my dad's old neighborhood bar on Standford..."Charlie's?" Yummmm! Janet (Beards)
Great information Bob et all, thanks for sharing. Ollie and Mae used work at Charlie Zuabi's on Stanford before they opened their own place, so I suspect that part of Ollie's recipe might have originated from the great Charlie Zaubi chilli? And Janet is right, one of Charlie's famous roast beef sandwiches would be excellent with the chilli. Makes me hungry and will for sure try your recipe Bob!
Happy and safe 4th of July!
Tom Downs
You guys are inspiring my detective work. Janet, was the beef slow-cooked in a seasoned broth? Or was it super-spicy, like a chilli?
I do know the secret of the Maid-Rite flavoring: slow-cook the meat until it crumbles, and add a half-cup of sweet pickle relish to the mixture, along with chopped onion.
If you don't eat hamburger, it works with ground turkey, also.
Made the chilli, . I was Ray Defrates mail man, The stuff he won the national chilli or chili cookoff was close to this. His canned stuff was a very different product. Is there any body making the Coney Island hot dog sauce? I mailed two cases to Japan, my sister was a WAC there about 1951. Is anything made in Springfield?
Will,
Mae and Ollie's Tavern is now called Price Street Pub, which is located on South Price Street. This is about 2800-2900 block south or about due east of MacArthur just before the Wabash curve. I believe that in Springfield, "Chili" has one "L". Marianne Rogers is suppose to be responding to you. Have a good weekend.
cew
Man, Will, Maid Rite is NOT the food to bring me back. But chiLLi! My dad Charlie Lochbaum, as a young man, worked for Blalocks Restaurant supply company AND part time at Cootrikans (I have no clue how it is spelled) Candy Shop, North Grand between 9th and 8th. For some reason Dad learned one of THE Springfield chiLLi recipes. AND I lived with gallons and gallons of the item until I left for college. Dad was “on call” to make chiLLi for fundraisers: Harvard Park Dads Club, Masons, churches, and Eastern Star chiLLi dinner after chiLLi dinner. The one he made is /was without a touch of tomato in it. His is the rendered suet, seasonings, hamburger (he always used ground fine chuck). He taught me how to slowly render the specially ground suet (with as few impurities as possible) so that it did NOT burn. He would skim and skim. THEN when perfect, he would add the meat and cook slowly until JUST “gray.” Then he would add two seasonings from Bun Capital: the “red” and the “green.” I never knew what THE “green” was until much later in life, actually after he had died. Cumin is THE “green.” Once done, the product was packages and frozen if not used the next day or so. The beans NEVER were touched by the con carne until labeled on at serving. RED KIDNEY, he always told me. AND about the double LL, truthfully I never knew the correct spelling until after I started teaching…and English teacher. NEVER knew the story until I then asked Dad. Enjoyed MANY bowls in Springfield, including The Den. But only got one spoonful of firebrand down. Actually The Den tried it in Champaign-Urbana, near campus if I recall. One day happen to see the place, diner-like place. Went a few times and then they were gone. Chilli Man canned chiLLi was the closest that I ever found to match the GREAT chiLLi. AND the chiLLi cracker a must, oyster cracker. In the article you included, saw Sculleys and really went back in memory. THAT was about the only place Dad would eat chiLLi from. They were very good friends. I made chiLLi once for a gang in Monticello and laughed secretly at their excuse for NOT finished the “bowl of grease.” They had no clue, really. Thanks for yet another magic memory, Will. Dad would be VERY proud. (Dew Drop Inn behind the post office?) Here in Germany I have run across an “import” brand that has Hormel in tiny print. AND it is certainly close….that great ORANGE colored “grease” when you open the can. But, alas, wrecked with tomato. LOLOL
Lee Lochbaum
Thanks Lee for the great memory of the HP Dad's Club chiLLi suppers. Good stuff!
Tom Downs
Ditto, to you, Lee. Now, HP Dad's Club could be a whole new book. Tom, think we need to do a HP reunion...will try & get the Volks & Stuckey--or whomever-- involved. Later,
Janet
Post a Comment