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Today I'm starting tomorrow's chili con carne, Minnesota style. But I've learned to skip the kidney beans and use the pintos instead. And when DH was serving in the military some good folks from the South taught me that cornbread, instead of the usual soda crackers, are a much better accompaniment.
But I'll still put in our traditional celery chunks because that's what we were raised with and celery tastes really good in chili.
Makes me wonder about how a bunch of Norwegian pioneers even got their hands on a recipe from South of the Border in the first place! Don't you wonder about how ethnic recipes travel? Today it's easy to understand and for a large part commercial but centuries ago it must have been a real novelty when someone showed up with food from another culture.
Growing up the seasoning was a little can of chili powder and no one I knew actually put it in the chili. It was passed at the table and only for the very brave.
I'm making a twenty-four-hour fruit salad with cooked lemon dressing and whipped cream from Mom's Fifties recipe box to serve with the chili and cornbread.
I have a new recipe that I am going to try to day.
It is called Mississippi pot roast.
It has 5 ingredients.
Chuck roast
Au ju sauce mix
Ranch dressing mix
Pepperoccini peppers
Butter
I just put it on.
In 8 hours I will see how good it is but the reviews sound promising.
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