We're moving from chillaxin' season to chilly season and so time to break out the seasonings and make some old-school chili from 1953. That's right, it's another Ye Olden Time Cooking!
These were not my usual chili ingredients. I mean, I've put some chopped green peppers in chili on occasion. I've mixed in different spices here and there. But cloves? That was new, at least to me.
Ingredients assembled! (And yes, those are *fresh baked, homemade chocolate chip cookies,* made at Hubby's request, cooling in the background.) (For those of you who think all I do is torture my husband with 70's food.)
Sliced the onions, chopped the green pepper. Why the diff? maybe because onions soften faster than green pepper, so being in smaller bits helps the pepper catch up? OK, that's my official theory and I'm sticking with it.
Added the ground beef and the tomatoes.
I didn't have whole cloves, but I asked Teh Google and found out three whole cloves = 1/4tsp ground cloves.
Looking good! Now let's see, simmer for... what? TWO HOURS?
Ain't no one got time for that ish, and I *would* be torturing Hubby if I made him wait until 9pm for dinner. Tossed in the beans and let simmer until he said he's starving and I couldn't delay any more.
Yes, I know, real chili doesn't have beans in it. My apologies to all Real Chili Texans and other purists. #justfollowingorders #thecookbookmademedoit
In my haste, I neglected to get a shot of the quick-simmered chili all nicely plated and stuff. Hubby, who either hasn't figured out I'm experimenting on him or is just pretending not to notice, took a bite and pronounced it good. He even ate leftovers for lunch the next day.
As for me, I thought it tasted good and was an interesting change from my go-to chili combo, but I still like my usual spice mix better than this one. I might toss in a dash of cloves in the future. *fin*
If you missed the last installment, whereupon I played chicken with a chowder recipe, it's here:
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More from @mjfrombuffalo

11 Sep
Don't be a chicken, dive in to a 1964 chowder recipe as part of the Ye Olden Time Cooking series. Today we're back to this book:
I will admit, it seems a bit of a cheat for a soup recipe in a book from a soup company, but it was cooler today and I had all the ingredients so here we are.
Cooking-but-not-browning the celery
Read 13 tweets
24 Aug
Hey good-lookin', whatcha got cookin', how'sabout cookin' something up with me and my Cooking with Soup Cookbook #YeOldenTimeCooking Image
($@$%##^&&** twitter rotating all my images @#$^#$)
ANYWAY here's what a soup company thought was French in 1963. Note that it's got TWO cans to open (soup and tomatoes) and WINE. A whole 2 TABLESPOONS. Image
Read 16 tweets
21 Aug
Harvard style won in my teeny reader poll, so now I'm here to drop the beet and tell you how it turned out. Today in Ye Olden Time Cooking: Harvard Beets
Why are they called Harvard Beets, or Beets in Harvard Sauce? Beats me, and a quick Google search turned up nothing definitive. Alas. Anyway, good ol' Betty Crocker (the 1953 edition) helped me with this one.
I was kinda glad Harvard Beets won though, because like the German Potato Salad from a couple weeks ago, I had a hankerin' for food from my childhood, like these:
Read 15 tweets
18 Aug
Didja miss me last week? Sorry about that, I was prepping for vacation but now that I've got time on my hands, time to go back in time and do some more Ye Olden Time Cooking. Went back to good ol' Fannie Farmer, from the edition first published in 1965. ImageImage
I had peaches, which were stoned (DON'T GIGGLE THAT'S NOT WHAT THEY MEANT) and really ripe so I decided to make Peach Kuchen. Like many recipes in this book, there's a nested recipe you have to turn to and also do to make what it is you want to make. ImageImage
I had a choice of Lighting Cake (oo, sounds electrifying) or Shortcake and I went with Shortcake. (Maybe next time, Lightning Cake.) Also I had picked up Cream of Tartar ("tartrate") because I saw it mentioned in some other recipe and so I thought I should have some. Ingredients: ImageImage
Read 16 tweets
7 Aug
Well thanks to my inattention yesterday, y'all get ANOTHER installment of Ye Olden Time Cooking tonight, and today it's basically Sheldon's "Eye-talian Treat."
It's all because I opened the wrong can of soup last night and because I'm FRUGAL (aka CHEAP), I wasn't going to throw the wrong soup out. So back to the trusty Soup Book from 1964, two days in a row.
I had the hot dogs, onion, pasta, soup, all the fixin's - except the celery. But I had THIS, so I doubled the onion and added some generous dashes of this.
Read 10 tweets
7 Aug
Tonight I made a total hash of things... another edition of Ye Olden Time Cooking, featuring a recipe from this 1964 book:
Tonight's recipe is Hurry-Up Pork Hash. The Hurry-Up part may have been somewhat exaggerated. First off, you need to have already cooked three of the ingredients.
But I had planned ahead for two of them, and honestly I didn't want twice-cooked peas (aka mush). Here we go!
Read 18 tweets

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