A chili, because you asked from Something from Nothing (page 178) by Alison Roman

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

  • Lepa on March 16, 2026

    We didn't like this as much as our usual chili. Maybe it's not a style that I love. I also used Rancho Gordo pinto beans and even after four hours they weren't cooked as much as I would like. I ended up adding a tiny pinch of baking soda so we wouldn't be stuck eating hard beans. If I were to make this again I'd give the beans a head start so they soften sufficiently. I also needed to add a couple of extra cups of water as I needed to continue cooking the beans past the three hour mark.

  • mfsimmons on February 13, 2026

    I used some older Rancho Gordo beans and let them simmer longer than written for them to soften a bit more. I also took the meat out and shredded it in the bowl of our stand mixer using the paddle attachment. As all chilis do, leftovers got better with time, and I’m glad we froze some to enjoy in the future!

  • aquilterstable on February 01, 2026

    We really enjoyed this! Used Rancho Gordo pinto beans, and withheld 2 cups of water at the start due to the size of our pot. Eventually added it all though, and I agree with the other commenter, it was very think. But enjoyable! Ours was easily done at the 3 hour mark.

  • rachel_q1lg6q on January 20, 2026

    Delicious but added more water at the end (and still needs more)!

  • Katie on January 18, 2026

    Really good. I love that the beans don’t need soaking but also make sure you have at least 4 hours for it to simmer if the beans are not super fresh. If your paprika is not super fresh I’d add a lot. more.

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