Seven-chile Texas chili from The Homesick Texan Cookbook (page 139) by Lisa Fain

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

  • averythingcooks on September 26, 2022

    This results in a rich, deeply flavoured base with very tender chunks of beef. The only thing I didn't have was the Mexican chocolate and in place of straight cinnamon, I am working through a supply of "chili/cinnamon rub" and so used that. The issue for us is this....as good as the end result after the 5 hour simmer was, we really do want a chili with more variety so yes, I also finished it with a big handful of different colours of sauteed sweet peppers, some corn & ("uh oh",,,if you've read her thoughts on this) beans. It's a matter of preference of course, and we loved our final bowls topped with chopped onion & cheddar.

  • DKennedy on December 31, 2014

    This is a good, solid chili recipe, though it will not make to "go to" status for me. I cut down the peppers by a lot and it was still pretty hot. I used 1 of each pepper that called for two, 1/2 of each pepper that called for 4, and 2 of each pepper that called for 6. I left out the cayenne and chipotle all together. I liked the technique of soaking the peppers and then discarding the liquid. I usually add that liquid to my chili. I think if I had done that here this chili would have been unbearably hot. Also removed most of the seeds, replaced the water with chicken stock, and added a splash of fortified red wine. Cooked up on the stove top for 4 hours, refrigerated overnight and then cooked again for 2 hours. The heat mellowed considerably overnight.

  • Maura on August 16, 2014

    Won a chili contest with this recipe, I added 2 cups beef stock when I started the 5 hour cooking process. It was outstanding.

  • wcassity on December 25, 2013

    Great, complex flavor. Big hit at office chili cook off.

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