In a Dutch oven or large, heavy-bottomed pot, heat 2 teaspoons vegetable oil and brown beef; break up beef into its smallest components. Pour into bowl and reserve. Heat remaining vegetable oil and fry onion over medium heat, until limp and golden. Transfer beef to pot along with pureed tomato sauce, pinto beans, red kidney beans, chili powder, beef base, brown sugar and garlic salt. Bring to a boil, then turn heat down to medium or medium-low and simmer 15 minutes. Stir in mayonnaise and heat through. Taste and correct seasonings.

Serves 4-6.

• Per serving: 480 calories, 28 g fat, 6 g saturated fat, 70 mg cholesterol, greater than 1300 mg sodium, 28 g carbohydrate, 8 g fiber, 7 g sugar, 28 g protein

Reader Jimmy Nakagawa sent the following recipe, which he said appeared in The Advertiser 15 or so years ago, purporting to be Zippy's chili. But Nakagawa said it never has tasted exactly right to him.

Nakagawa also offered an amusing side note: His sister once spent an afternoon tinkering with this recipe, tasting it and adding more spices because it wasn't hot or flavorful enough. "After an hour, no one could eat it," he said. "She used it as a base for other chili dinners."

JIMMY'S ZIPPY'S-STYLE CHILI

In a large, heavy Dutch oven, cook bacon over medium-high heat for a few minutes; stir in beef and onion and fry until browned. Drain fat, if desired. Add remaining ingredients and simmer 30 minutes.

Makes 4-6 servings.

• Per serving: 280 calories, 13 g fat, 4 g saturated fat, 60 mg cholesterol, 800 mg sodium, 18 g carbohydrate, 6 g fiber, 4 g sugar, 23 g protein

Jimmy admits he doesn't use the recipe above; he much prefers his mother's simple approach, so familiar he doesn't even have a recipe.

To make it, brown 1-2 pounds hamburger with 1 diced onion; drain fat. Add 2 (15-ounce) cans kidney beans, 1 (14.5-ounce) can tomato soup and 1 (8-ounce) can tomato sauce, 1 tablespoon chili powder, salt and pepper to taste and 1 tablespoon Worcestershire sauce. "The longer you simmer, the better it tastes," he says.

Lei Brady made up this recipe when she was missing Island grinds while living in Chicago for 17 years. (She's back home now, retired.) It's pretty basic and as close as she could get to Zippy's, she said.

Here's how: In a large, heavy saucepan, brown 1 pound lean ground beef or turkey and 1/4 to 1/2 cup chopped onions; saute and drain fat. Add 1 package McCormick's Tex Mex Chili Seasoning Mix, 1 (14.5-ounce) can diced tomatoes with juice and 1 (15- 16-ounce) can kidney or pinto beans with juice. Simmer 15 minutes. Makes 4 servings.

Under the heading Chili 101, Lindy Hashimoto sent in her Zippy's chili clone, which involves — of all things — a can of pork and beans. "Don't let the pork and beans 'scare' you," she wrote. "It adds just a little sweeter flavor. I've also heard that putting a big hunk of ginger root in lessens the 'flatulence effect.' Cook with it and take it out before serving."

CHILI 101

Fry hamburger and onion together; drain fat. Add remaining ingredients and simmer.

Makes 4-6 servings.

• Per serving: 330 calories, 9 g fat, 3.5 g saturated fat, 55 mg cholesterol, greater than 1300 mg sodium, 38 g carbohydrate, 9 g fiber, 11 g sugar, 24 g protein

Two different versions of Hawaiian Electric Co.'s home economist chili sent in by readers combined hamburger or hamburger and Portuguese sausage, kidney or pinto beans, tomato sauce and diced canned tomatoes, onion and/or bell pepper, lots of fresh minced garlic and either a hefty prepared chili powder or this spice mixture: 1/4 cup chili powder, 1 tablespoon cumin, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon red pepper flakes, 1 teaspoon cayenne pepper.