Last night I made St. Monica’s Chili – although Lance added beer to it.

According to the Milwaukee Journal story: the late Peggy Daum, who was The Journal’s food editor, wrote: “The recipe originally came from an old Edgewood College cookbook. It won an informal taste-off for the easiest, tastiest chili to serve at the antique show.

“Through the years, the recipe has changed as various cooks concocted it. It has fewer beans now and a lot less salt. Instead it has more onions and green peppers, and more variety in the seasonings.”

I working on summarizing several of the stories that Peggy wrote from 1955 through the 1980s. It was a truly changing time in food journalism.

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Last night I made St. Monica’s Chili – although Lance added beer to it.

According to the Milwaukee Journal story: the late Peggy Daum, who was The Journal’s food editor, wrote: “The recipe originally came from an old Edgewood College cookbook. It won an informal taste-off for the easiest, tastiest chili to serve at the antique show.

“Through the years, the recipe has changed as various cooks concocted it. It has fewer beans now and a lot less salt. Instead it has more onions and green peppers, and more variety in the seasonings.”

I working on summarizing several of the stories that Peggy wrote from 1955 through the 1980s. It was a truly changing time in food journalism.

Please follow and like us: