Back in the 30's and the 40's small carnivals cross-crossed the country. It was before television and the Internet. Amusements were simpler back in the day. I'm not talking about the circus, just a carnival with some rides and a midway. They are gone forever.

I remember them. Dad allowed us one ride, a walk through the midway and a hot dog. What sights! What sounds! What smells! That was what childhood memories were made of. We went once.

In the late 40's, I met the sister of the wife of my husband's best friend. Deely would entertain us with stories of her carnival days. Deely's husband owned a small carnival that toured through the South. She had come to town to visit relatives. It was during one of her visits that I learned how to make her Carnival Chili.

Deely was the cook. All the workers ate together at the Carnival. It was like family. Chili was often on the menu, but their chili was different. It was delicious but different. Chopped celery, onion and green bell peppers were sauteed in oleomargarine until softened. It was added to the browned ground beef, red beans, tomato sauce and chili powder that we know as chili. Something about sauteing the veggies and the added spices made the difference. I have tried to match her chili over the years, but have only come close. This is my version.

MY CARNIVAL CHILI
1 tablespoon oleomargarine
1 green bell pepper, seeded and chopped
1 cup chopped onion
2 celery ribs, finely chopped
1 clove garlic, chopped
1 ½ lbs ground beef
Two 16-oz cans diced tomatoes
16-oz can red beans
16-oz can pork and beans
2 tablespoons chili powder
½ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon salt
½ teaspoon black pepper

In Dutch oven, melt oleomargarine. Add bell pepper, onion, celery and garlic. Saute until softened but not browned. Add ground beef. Stir and cook until separated and brown. Drain. Add diced tomatoes and seasonings. Cover. Simmer about an hour. Add red beans and pork and beans. Simmer another 20 minutes until slightly thickened. Taste to adjust seasonings. Serve topped with chopped onion, shredded cheddar cheese and saltine crackers.