Daddy loved Southern Illinois; it was always "home" to him. One of his favorite spots that he'd often mention was The Chocolate Factory in Golconda, Illinois http://thechocolatefactory.net , which was right down the road from Dixon Springs, another very favorite of Dad's. He had a sweet tooth like no other's, and I inherited that trait straight from him. Sometimes I think I don't have a sweet tooth, I have a full set.
Anyway, my brother visited The Chocolate Factory, and lucky for me, brought a box of their delicious chocolates to me just in time for the holidays. But in full disclosure - I really didn't share them much. I think I offered them once to my cousins and then another time to my husband, but that's about it. Last night, I had my last piece of chocolate from Golconda, and it was almost like another goodbye to Daddy. Silly, I know. But true.
If you're ever in the area, stop by and try their chocolate and their friendly hospitality.
There it goes; that last piece of Southern Illinois.
So, in honor of Dad, tonight I made another one of his favorites, chili. Since it's about to turn to winter here in Florida and I was feeling nostalgic for my dad, that was the recipe that came to mind.
This is actually the recipe that won about five or six Chili Cookoffs here in our neck of the woods; back in the late 1980s and early 1990s. These are competitions where the winner goes on to compete in a state competition and then beyond, so there are no beans. Regulated chili competitions do not allow beans or spaghetti or rice.
Here's the recipe and I hope you and all of your family and friends (because it makes quite a lot of chili) enjoy it.
INGREDIENTS:
4 lbs. ground beef 1 lb. sausage
2 stalks chopped celery 1 chopped bell pepper
1 chopped yellow pepper 1 chopped red pepper
1 large, chopped onion 15 oz. tomato sauce
24 oz. V-8 juice five 16 oz. cans stewed tomatoes, well chopped
1 1/2 tsp. onion salt 3 tsp. garlic powder
3/4 tsp. basil 4 tsp. cumin
8 tsp. chili powder 1 tsp. oregano
1 tblsp. brown sugar 1 small hot green pepper chopped (optional)
1 bottle of chili sauce salt and pepper to taste
DIRECTIONS:
In a large skillet, brown the beef and sausage. Drain and set aside. In a large pot, saute' celery, peppers and onion. Add meat, tomato sauce, V-8 juice and the bottle of chili sauce. Add finely chopped stewed tomatoes. Stir well. Add all spices, stirring until well blended. Simmer slowly, for approximately 2-hours, stirring often. The longer it simmers, the more you'll be able to taste the heat (spices), so don't add more. But, this is a fairly sweet chili.
Dad would put a little cheese on top of his and then sop up the juices with either bread or crackers.
Well, enjoy and if you're ever in Southern Illinois, say hello to the area from me. It's sure beautiful up there with its hills and undeveloped land.
Love you, Dad. Thought about you all day today.
