Ruth cooked up a pot of chili on our wood burning cook stove on Saturday. Took me right back to my growing up years on the farm when Ma cooked everything on such a stove. Something about the smell of chili simmering mixing in with the hint of wood smoke that makes the experience special.
Ruth used my mother's recipe, which is found in my LIVING A COUNTRY YEAR book.
Here's the recipe:
1 pound ground beef
1 medium onion
1 cup macaroni
1 quart V-8 vegetable juice
1 (16-ounce) can kidney beans, drained and rinsed
1/2 teaspoon chili powder (could use more)
Salt and pepper to taste
1 tablespoon sugar
Brown ground beef and onion. Drain excess fat.
Cook macaroni in boiling, salted water for about 8 minutes.
Drain. Place V-8 juice in large kettle.
Add beans, meat, onion, and cooked macaroni.
Stir in spices and sugar and simmer for 45 minutes.
Add a little water if too thick.
Serves four people.
Goes especially well with a thick slice of home-made bread, buttered.
The Old Timer says: "Whether climbing up a ladder or coming down, it is equally frightening."
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