Mama's chili from Heartlandia: Heritage Recipes from Portland's The Country Cat (page 108) by Adam Sappington and Jackie Sappington and Ashley Gartland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned kidney beans for dried kidney beans and canned pinto beans for dried pinto beans.

  • Frogcake on September 11, 2016

    I replaced the sweet paprika with hot paprika and a pinch or two of cayenne. This is otherwise a very nicely balanced chili, as mentioned. Regardless, my kids perk it up with a few squirts of sriracha while I prefer it with the small adjustments.

  • Breadcrumbs on March 23, 2016

    p. 108 – This recipe produced a delicious, well-seasoned chili. We especially enjoyed the addition of corn which brought little bursts of sweetness to each mouthful. I added some peppers (sweet, poblano and one jalapeno) to the mix. The only change I’m make next time would be to increase the heat by using a mix of hot and regular chili powder. We topped our bowls with cheese, sour cream and green onions. We really enjoyed this. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374

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