My dad became acquainted with chili when we lived in Portland during World War II.

On Friday nights we would walk down to a little place on West Burnside called 'Coney Island,' not too far from the entrance to Washington Park Zoo.

We would order a foot-long hot dog in a bun, smothered with a thick, dark chili sauce made with lots of hamburger but no beans.

When my folks moved to Missoula, my dad discovered the good chili at the Oxford Bar on Higgins Avenue. He would go there often for lunch.

I have tried to duplicate the chili that comes from the Parrot Confectionery in Helena.
If you use a pound of ground chicken and a pound of round steak cut in small cubes, instead of hamburger, it comes pretty close.

Brown 2 pounds of hamburger and a large chopped onion in a little oil in a four-quart heavy kettle.

Add:
1 can chopped tomatoes or a can of tomato sauce
1 can Swanson's beef broth
1/2 cup of chopped green pepper (optional, but good)
1 teaspoon salt
2 tablespoons chili powder (taste and add more if you like it hot)

Add water, if necessary, to cover.

Simmer on low heat at least one hour.

Add a large can of chili beans and cook on low heat for another 30 minutes