Chili borracho from Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin

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

Accompaniments: Brown butter cornbread

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

  • Emily Hope on March 25, 2013

    In the end, this turned out to be a very nice vegetarian chili with great depth of flavor--but I felt like I really had to wrestle it to the ground to get it to turn out well. His suggestion of 33 minutes in the pressure cooker wasn't enough time--not surprising given the salt and acid included in the recipe (which can toughen bean skins). I made a double batch, so I tried 40 minutes in the p.c. for the second round, and that worked well. However, I felt that the beans hadn't really absorbed the flavor of the sauce, so rather than reducing the sauce separately as he suggests, I cooked the beans and sauce together until the sauce reduced, which took quite a while (at least an hour). I'm also wary of chilis that call for beer as I tend to find the hops make them bitter, so I reduced the amount of beer (carefully chosen for non-hoppiness) by about 1/3, and the chili was still a bit bitter and needed a pinch of sugar. But, it was highly praised by the vegetarians at the superbowl party!

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