On Thu, 4 Oct 2018 13:18:00 -0400, jmcquown >
wrote:
snip
>
>My mother used canned Campbell's tomato soup and water, which is pretty
>darn bland. She'd add a pound of cooked ground beef (with minced
>onions) and a can or two of kidney beans. That's what she called
>"chili". It was filling, sure. But definitely not spicy.
>
>Jill

that is what the ladies of that time learned how to make. The U.S. at
that time was not the melting pot of cuisine that it is today.
Companies like Campbell's taught the U.S. about different kinds of
food. Campbell's couldn't go all out with the seasonings because
people were not accustomed to a lot of different spices and
seasonings. We didn't eat out much or travel much in the early 50s,
everyone was just coming out of war mentality. BTW, that's the chili
my mother made.
Janet US