One-hour Texas chili from The Homesick Texan Cookbook (page 142) 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 July 08, 2023

    Based purely on personal preferences, we have come to the conclusion that this style of "just meat + some kind of seasoned puree/sauce" chili (which I've also made from other books) is just not for us. We like variety on our spoons and so I always end up adding extra ingredients during the cook (sweet peppers, diced tomato, roasted red peppers, black beans, corn & pickled jalapenos + some brine this time). Having said that, I really do like the puree with dried chiles, onions & garlic that is used here and will use that when I freestyle a chili next time (and maybe keep some handy in the freezer). The end result was very good with some grated cheese & diced red onion but as I said, the chili that I ultimately made was certainly not Lisa Fain's intent.

  • TrishaCP on February 06, 2012

    This was pretty tasty- however I needed to make a few tweaks. I used 3-4 T of masa harina- my chili was way too watery otherwise. I also added a can of kidney beans towards the end. I know that LF wants people to appreciate the integrity of the chili and beans separately, but I don' t think this chili stands alone as a complete meal without the beans- without them, it is more of a topping chili (for Frito Pie, per the original recipe on her website, for chili dogs, etc.) than a main course.

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