New Mexico-style beef chili

Page 230

| Course Type: Soups and Stews

(1 review)

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Recipe Reviews

I've had my eye on this recipe since I first got the Appetites book, but it's just been too hot here to enjoy chili. I finally made it for our Sunday supper tonight and it was delicious but a bit spicy. I did use harissa instead of the tomato paste as suggested since I had some in the fridge. I had to order a jar of diced Hatch Green Chilies from Amazon, since I am unable to find them here.

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