Real Mexican chili con carne from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 130) by Eddie Hernandez and Susan Puckett

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

Accompaniments: Mexican spaghetti (Sopa de fideo)

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 beef sirloin, beef cube steaks, or beef skirt steaks for beef flank steaks.

  • Larkspur on July 21, 2018

    Different from Texas chili con carne but good. Made it as suggested with Sopa de Fideo.

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