andrew's Reviews
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Jane Brodys Good Food Book
By Jane Brody
WW Norton - 1985
Chili Without Carne : page 386
This is a straightforward vegetarian chili recipe, brought to a higher level by a masterful use of spicing. It has the most complex mix of spices of any veggie chili I've made: cumin, cloves, allspice, coriander, chili powder and oregano. Together they give it a rich depth of flavour.
We make very few adjustments to the recipe. Since our eldest daughter (6 as I write this) likes it, we leave out the Jalapeno. We also add a little corn. Otherwise, it's perfect as written.
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