The world's greatest chili from Rick & Lanie's Excellent Kitchen Adventures: Recipes and Stories by Rick Bayless and Lanie Bayless and Deann Groen Bayless

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

  • TrishaCP on January 03, 2016

    Made this more or less as written- I think it is a good recipe but would definitely tweak it in the future to better meet my tastes. (More beans, more heat, and more depth of flavor.)

  • Emily Hope on November 06, 2012

    This is my standard basic chili recipe, and it always gets raves. Pretty meat-centric as written, I usually reduce the meat by 1/2 pound and up the pinto beans--recently tried it as written and it's good that way, too, just meatier. I've made it with both chile options (ground chile or dried whole ones that are rehydrated and blended), and like it both ways--the dried chiles do offer somewhat more depth of flavor but a good ground chile powder works well too and is easier for a weeknight. I never remember to add the masa harina/cornmeal, and haven't missed it. [November 2012, made for housewarming with a bevy of dips, cornbread, and black bean pumpkin soup.]

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