Beef, bean, and hominy chili with cilantro sour cream from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 207) by Melissa Clark

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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 chives for cilantro.

  • stockholm28 on August 05, 2018

    I made this with dry beans and hominy, so I started the day before and overnight soaked the beans and hominy before cooking them. The dish ended up taking a couple of hours between cooking the beans and the long cooking of the chili. Nevertheless, I liked this a lot and would make again when I wanted a chile with meat.

  • IsaSim on May 02, 2014

    Excellent, and the hominy addition is great.

  • Breadcrumbs on April 10, 2012

    p. 207 - Well, I LOVE hominy but it’s not something I use all that often so I was delighted to find this recipe. It seemed like a great make-ahead dish so I prepared it on Sunday for a Tuesday night meal. Though the ingredient list is long, prep is very simple. The recipe calls for dark beer and we used Waterloo Dark Ontario craft beer. We simmered for 2 hours. On Tuesday this looked much the same as it did when we tucked it in the fridge on Sunday night. Nothing got mushy! The chili heated up beautifully and tasted wonderful. mr bc had 3 - yes 3 bowls!! I topped w chives vs cilantro due to an allergy to the latter. The heat level was perfect and the flavours were balanced. This is somehow fresher and lighter tasting than our regular chili. Loved it!

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