Tex-Mex chili from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 233) by Bruce Aidells and Denis Kelly

  • masa harina
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  • ground cumin
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  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can substitute other mild chiles for Anaheim chiles; other hot green chiles for jalapeño chiles; canned crushed tomatoes for canned tomatoes; cornmeal for masa harina; lamb, beef or pork for venison, and the book's "El Paso beef, pork, and chile sausage," p211, for chorizo sausage. Can use the book's "Texas smoky link," p215, for smoked sausage.

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 other mild chiles for Anaheim chiles; other hot green chiles for jalapeño chiles; canned crushed tomatoes for canned tomatoes; cornmeal for masa harina; lamb, beef or pork for venison, and the book's "El Paso beef, pork, and chile sausage," p211, for chorizo sausage. Can use the book's "Texas smoky link," p215, for smoked sausage.

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