Spicy three-meat chili from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 330) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice and peas; Honey whole wheat corn bread

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 ground bison for ground beef.

  • Breadcrumbs on January 14, 2016

    p. 330 - I had some ground veal and ground pork in the freezer and an EYB search landed me on this recipe. With stockholm28’s feedback in mind, I tasted for seasoning and spice as I went along and I too needed to up the heat ante. I suspect the heat of the jalapenos plays a role here as I find the heat of fresh jalapenos here varies considerably. Though MC doesn’t mention to do so, I drained the fat from the meat before cooking the veggies. In MC’s “What Else” section she mentions adding hominy so I added that in as well. My chili ended up simmering for about 1.5 hrs before serving. We enjoyed it but it wasn’t as good as some of the other recipes I’ve made, including MC’s Beef, Bean and Hominy Chili from ITKWAGA which we love. We found this a little too acidic and not as flavourful as other chilies, this was easy to rectify but will deter me from making this again. Photo here: http://www.chowhound.com/post/april-2012-cotm-melissa-clark-month-cook-autumn-841835?commentId=9793478

  • stockholm28 on October 18, 2014

    I liked this chili, but I thought it needed more spice and heat. I used Penzey's medium hot chili powder and 2 serranos (instead of jalapenos).

  • Jane on November 06, 2011

    I don't make chili very often as I've never been very impressed with the recipes I've tried. But this one was really good. The three meats and lots of chopped peppers, crushed and whole canned tomatoes, made for contrasting textures, rather than the one-note chilis I've tried before. I didn't add enough spice as my daughter doesn't like it so I just used 1 jalapeño and 2 rather than 3 tbl of chili powder. But it needed more so next time I'm going full on with the heat. I served it with the Honey whole wheat corn bread which was also great.

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