Texas beef chili with pobalanos & beer from Fine Cooking Annual, Volume 1: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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

  • JKDLady on May 29, 2014

    My family decided this isn't really a typical chili, but rather a pulled beef dish. I used half the beef but used all of the spices called for, and we did not find it spicy in the least. If I used the full amount of beef I would double the spices (plus more since I love very spicy food). I thought it was weird serving it with beans as a topping, but I did. Next time, I would serve it over a baked potato or polenta. This is definitely a cold-weather dish.

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