MacLeid's Rockcastle chili from Joy of Cooking (75th Anniversary Edition 2006) (page 513) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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

  • Delys77 on April 19, 2012

    I was expecting this chili to be quite different from my regular rendition since it involved a bottle and a half of dark beer and 8 oz of bacon, two things which I expected woudl create a great depth of flavour. Unfortunately this didn't happen. At the end of the day the chili was good, but it wasn't anything special. The beer (despite using a very dark brew) and the bacon (despite the large amount) were entirely imperceptible. Moreover, there were a few ommissions or oddities in the recipe. Firstly she calls for you to brown the bacon and set it aside, but she never says to put it back in. I ended up garnishing with mine. Secondly, she has you brown the meet and aromatics in a pan, then deglaze, and then move it all to a dutch oven. I didn't understand the point of this. Why not simply brown in the dutch oven, discard some of the fat, then deglaze and continue with the recipe. I won't repeat this one, it is more work without any additional flavour.

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