Very, very good chili from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 49) by Rick Bayless

  • ground beef
  • garlic
  • onions
  • dried oregano
  • ground cloves
  • cumin seeds
  • broth
  • cooked beans
  • dried ancho chiles
  • EYB Comments

    See recipe for variations.

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

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • nicolepellegrini on July 25, 2019

    I'd say this was very good, but not very, VERY good. I liked the smokiness from the chiles and roasted garlic and I did add small white beans at the end. Just felt like it could use a little something more to elevate it - whether a longer cooking time or some other spice elements, I'm not sure.

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