tex mex chili pati jinich


Tex-Mex Chili

Tex-Mex Chili

Chili Tex-Mex

Recipe Yield

8 servings

Cooking time

1 hour 25 minutes

Rate this recipe

4.64 from 11 votes


  • 3 tablespoons vegetable oil plus one tablespoon set aside
  • 1 pound beef stew meat cubed into 1-inch chunks
  • 1 pound ground pork or beef
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper or more to taste
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 1 tablespoon chopped jalapeño seeding optional
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon Chili powder such as ancho or chipotle chile powder
  • 1 tablespoon chipotle chiles in adobo sauce or more to taste
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 28- ounce can crushed tomatoes
  • 1 tablespoon dark brown sugar
  • 1 tablespoon distilled white vinegar
  • 4 cups beef stock
  • 2 15-ounce cans pinto beans drained and rinsed (or about 4 cups homemade)

To garnish:

  • sour cream
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Tortilla chips
  • Green onions sliced thin

To Prepare

  • In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
  • Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
  • Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
  • Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.


107comments inTex-Mex Chili

  1. Meg McAlister

    Jan 02

    This has been my standard chili recipe for several years, ever since I got your cookbook that it is in. Your mom and you are so right about combining at two different kinds of meat for a delicious complex flavor. I usually use pork and beef but today I am using wild boar and venison that a hunter friend gave me last week. I also sometimes use a combination of pinto and black beans. Muchas gracias!

    1. Pati Jinich

      Jan 02

      Wow Meg, let me know how it comes out with that combination of meats, yum!

  2. Teresa R Hudson

    Dec 24

    This is the best chili recipe I have ever tried! Its my go to chili recipe now!!❤❤❤❤

    1. Pati Jinich

      Dec 26

      Yay, gracias Teresa!

  3. Carol

    Nov 17

    This Tex-Mex Chili has become my go-to recipe for chili, the only chili recipe I make. It’s the best!
    I did make a change in the cooking schedule because I only use stew meat and that takes longer to tenderize.
    I stick to the recipe, but double it, browning the stew meat, adding all the ingredients except the beans to a large Dutch oven or heavy pot. I get everything to a low boil and lower the heat to just below boiling and simmer for 3-4 hours, checking meat for tenderness around 3 hours. When the meat is tender, I add the beans and simmer for 30 minutes or so. I double the recipe to have lots of leftovers and enough to freeze in individual portions in zip lock FREEZER bags. It’s wonderful having great chili anytime just by getting a bag from the freezer, thawing enough to get the chili out of the bag and reheating in microwave or pan.
    Thank you!

    1. Pati Jinich

      Dec 28

      This sounds great Carol, thanks so much for sharing your technique 🙂

  4. Anonymous

    Oct 22

    I just made some and it turned out really good it taste really good too thanks for a great recipe

    1. Pati Jinich

      Jan 04

      Very glad you liked it 🙂

  5. Rosa Harris-Banks(golden4245@aol.com)

    Aug 01

    Hi Patti, I am a fan of your show on WHYY Channel this looks so good as all your dishes, but I’m going to try your pork chops and grape salad, can you send me the recipe for the watermelon cocktail you made with your son(when he was younger) I cannot locate it, Thx Rosa

    1. Pati Jinich

      Aug 14

      Hola Rosa! So glad you will try those recipes. I have two recipes for drinks with watermelon, this fresh water https://patijinich.com/mixed-melon-lime-and-coconut-agua-fresca/ and this cocktail https://patijinich.com/watermelon-grape-margarita/ Enjoy!

  6. Justine

    Jul 11

    Hi Pati

    This Chili looks very appetizing and is something I am going to try to make today. Living in Western Australia makes sourcing the ‘critical’ ingredients somewhat challenging but not impossible. Thanks for sharing and I look forward to further explore your recipes.

    1. Pati Jinich

      Jul 21

      Hola Justine! So glad you are giving this recipe a chance, let me know how do you like it!

  7. Don Lewis

    May 18

    No Texan would ever serve chili with beans in it.

    Should always be in the side

    1. Pati Jinich

      May 23

      Thanks for letting me know Don 😉

    2. Mark Zubik

      Jul 11

      No Texan would ever assume to speak for all Texans. I’m Texan born and bred and love pinto beans in my chili.

  8. Kierska

    Apr 12

    Us food flavor lovers just saw you and your son on pbs, our mouths are watering.
    As long as I can reduce the quantity down for 2, we are so in!
    Another next day meal is always excellent also, with a beautiful saturated flavor.
    Chili is on the menu, thanks to you and my mom will get her spice on with the chipotle chilies in adobo.
    I would run away so fast when she was making a specific recipe, it’s a wonder any of us have usable taste buds!!
    Spice is life!!!

    1. Pati Jinich

      Apr 30

      Haha Kierska, you made me laugh! So glad you are thinking of giving this recipe a try, enjoy!

  9. Loretta

    Feb 25

    Made this chili tonight. Loved it, will definitely make again! Thank you for the recipe.

    1. Pati Jinich

      Mar 07

      My pleasure Loretta, glad you enjoyed it 🙂

  10. Mike

    Feb 16

    I love the show and I really enjoyed the flavor of this chili recipe! I found that using the full 4 cups of beef broth made it too soupy in my preparation and I had to use a corn starch slurry to thicken it back up a bit. (No one knew 🙂 ) Next time I will double the chipotle peppers for a little more heat and add a few teaspoons more of the adobo sauce although it is good as it is 🙂

    1. Pati Jinich

      Feb 20

      Thanks for the suggestions and comments Mike, glad you liked the recipe all in all 🙂

  11. Denise

    Jun 26

    Hi Pati!!
    I came across your show a couple months ago by accident. I am so happy I did. We love you!! My husband thinks you are the best. We love how you go to Mexico and teach us culture and recipes. I would love to live there. He literally went out on DirectTV and found every show that was playing on every channel and hit record. I know it is like 90 degrees outside, but I am definitely going to make this recipe this weekend! I wanted to make the pork loin enchiladas with the green mole but maybe another weekend, when I am more confident in my cooking skills. haha. You make everything look so easy! I can’t wait to watch every show!

    1. Pati Jinich

      Jun 27

      Thank you so much Denise for you kind words and to you husband for following on the Show! Stay tuned guys because the new Season from the State of Sonora will start airing at the beginning of October, have fun!

  12. Matthew

    Feb 06

    Hi Pati,

    If I want to make my own chili powder using dried chilis, should I first toast the chili before blitzing it in the spice grinder?


    1. Pati Jinich

      Feb 06

      Absolutely Matthew! First roast the chiles (do not let them burn or they will get really bitter), then the spices and then grind. Good luck!

  13. Raúl

    Jan 27

    Mi hijo me pidió que le hiciera un chilli hispano y no tenía idea… y bam!! Paty al recasted con esta receta la voy a hacer gracia Paty!!!

    1. Pati Jinich

      Jan 31

      Ojala que disfruten este Chili, gracias Raul!

  14. David

    Jan 26

    Dear Pati, I’m a home cook who was asked to contribute to a Brooklyn rooftop 4th of July party. I brought this chili with all the fixings and the president of the New York Women’s Culinary Alliance, chef Cosgrave was there. She was so generous with her compliments that I cooked the same dish the next year and she said she had been looking forward to it! I figured if it ain’t broke, why fix it? Thanks for letting me shine!

    1. Pati Jinich

      Jan 31

      This is a great story David, thanks for sharing!

  15. José Luis

    Jan 26

    Hola Pati,
    Crees que esta misma receta se pueda lograr en la Slow-cooker? Alguna recomendación para hacerlo ahí?
    Gracias adelantadas.

    1. Pati Jinich

      Feb 10

      Si Jose Luis!!! Yo creo que en slow-cooker debe quedar muy rico. Cuentame como te sale!

  16. Caroline VonEsche

    Jan 20

    What does the vinegar do?

    1. Pati Jinich

      Jan 21

      It adds a nice balance for the flavors, Caroline.

  17. Caroline VonEsche

    Jan 20

    Hi Pati,
    I have this chili simmering on the stove right now. I did use 97% lean ground round. Also 2 16oz cans diced tomatoes, 3 cups chicken stock because I didn’t have beef broth. Also used hot Hungarian paprika. For the beans I used a 16oz can light kidney beans and a 16oz can of seasoned black beans. My house smells so good I cant wait to taste it. Thanks again Pati my husband and I love you and your family. May God bless you and watch h over you and your family.

    1. Pati Jinich

      Jan 21

      Hope you loved it, Caroline!

  18. Karen Jackson

    Nov 27

    This chili is DELICIOUS! It is my go to chili recipe. I have used it now for years and have no need to look any further for a GREAT chili recipe. I do however, like to make it in the slow cooker, so the beef is nice and tender, and I enjoy the convenience of the slow cooker. I cook it in the slow cooker 4 to 6 hours on LOW. Thanks again Pati for your excellent recipes! This recipe is outstanding!

    1. Pati Jinich

      Nov 29

      I’m happy to hear it is your go-to recipe, Karen!

  19. Ashley

    Nov 25

    Thank you Pati!!! I used this for our church’s chili cook off and won first prize! I wasn’t the only one who thought this chili was amazing!!!!

    1. Pati Jinich

      Nov 26

      Congratulations, Ashley!

  20. Savannagal

    Nov 02

    I made this tonight and it turned out fantastic. I simmered it for a couple hours to cook off some of the liquid, and I only added about 3 cops of beef broth. It was still fairly soupy, but the flavor was fantastic. My changes included using ground goat instead of pork, 4 cloves of garlic instead of 2, chipoltle chili flakes instead of chili powder, and a habanero and another really xxx hot pepper I grew instead of jalapeño. Can’t think of the name offhand. We really like spicy food. Otherwise I followed the recipe. I made cornbread to go with it. My husband said it tasted great. I’ll definitely make it again. Thanks Pati for this terrific recipe.

    1. Pati Jinich

      Nov 05

      I’m so glad you made the recipe your own!

  21. Steven A Wegner

    Oct 28

    I love this recipe so much. Lately, I have left out the beef at the beginning, used ground pork, then I smoke a Brisket and chop up a pound of that and put it into the chili. YUM!

    1. Pati Jinich

      Oct 29

      That sounds SO good Steven!

  22. Doug

    Oct 18

    I made this for my brother and his boys, with the cornbread, obviously, and it was delicious. I usually use a lot more chili powder, but it was compensated for by the savory from the broth and the heat from the chili and other spices. What was helpful to me was paying attention to the technique, which I will apply in a lot of other recipes. The next time I think I’ll add a couple of tablespoons of tortilla flour, added with the tomatoes (it’s that the right place?), and compensate with bean broth from cooking the pintos from dried.

    1. Pati Jinich

      Oct 19

      So glad you guys liked the meal, Doug! And those are great adaptations…enjoy!

  23. Tom McMaster

    Oct 15

    just finished making this, did the corn bread first which I commented on.

    did a couple different things, here they are but this like the corn bread is amazing.

    had some bacon left over from the cornbread recipe so I cooked the bacon in the dutch oven first to grease the bottom, give another flavor.

    after browning the meat, put the peppers and onion in but there wasn’t enough room to cook. I put the beef stock in at this time to help soften the peppers and onions and flavor the meat. also added a tablespoon of beef bullion.
    let it cook like this for 20 minutes so everything would soften and then added the ingredients.

    couple substitutions, hungarian hot paprika versus just regular and substituted spicy bloody mary mix versus the tomato paste. on the pinto beans did not drain or rinse the cans first, just dumped them in.

    there is this rich gravy that accents the great chili , not sure if its from just dumping everything in without draining or not but excellent recipe, going to keep going through the other episodes.

    I watch the episode for these recipes too before making them. fun show and I like how you incorporated the culture into the program instead of just cooking in a kitchen.

    keep it up, Pati, big fan.

    1. Pati Jinich

      Oct 15

      Sounds great, Tom!

  24. Sylvia Jalomo

    Mar 13

    Made this for dinner the other day. Only one word for this.. Delicious!
    Thank you, Pati!! 😊

    1. Pati Jinich

      Mar 18

      Aww thanks, Sylvia!

  25. Laura

    Feb 03

    Hi Pati, Greatings from cold Wisconsin! I just made the chili and the poblano cornbread for watching the Super Bowl. Both recipes are delicious! I really enjoyed the layering of spices and my husband went back for seconds.

    Thank you for your wonderful tv show. In these turbulent times, your joy and pride in your culture and countries is much appreciated. We hope to look forward to many more seasons.

    1. Pati

      Feb 06

      Oh thank you so much for your kind words, Laura! I hope you are staying warm.

  26. James

    Feb 02

    Looks weak

    1. Pati

      Feb 02

      Oh I’m sorry you think that, James. I hope you give it a try and enjoy it.

    2. Steven

      Jan 04

      Looks can be deceiving…

  27. Loyal McAvoy

    Jan 23

    Just made the Tex-Mex Chili: As usual, your recipe, is spot-on! I have never been disappointed by any of your recipes, and I have tried many.

    1. Pati

      Jan 24

      Oh wow. Thank you so much Loyal!

  28. JOSE R LEBRON jr

    Jan 05

    Pati they only thing that would make this better is black beans for a richer flavor .

    1. Pati

      Jan 07

      Go for black beans, Jose!

  29. Sam

    Oct 12

    I made this yesterday for my family and I. I also made the cornbread to go with it. Both were amazing!! I am definitely making this again in the near future. Also, hello from a fellow Texan!

    1. Pati

      Oct 13

      Awesome, Sam! So glad the whole family enjoyed it.

  30. Liz DuBoise

    Feb 17

    Pati, I would like to try this recipe but I need a suggestion. My husband and I do not eat meat but we do eat seafood (pescetarians). I know that the way your recipe is written is probably spot on and perfect with beef but I’d like to substitute. Sometimes I use TVP, soy crumbles or some other product that looks like beef but I’d like to know your thoughts.
    Thank you for always providing delicious recipes!

    1. Pati

      Feb 19

      You can use any of your favorite meat substitutes, Liz. Enjoy the chili!

  31. Thomas Zurewich

    Jan 20

    I like your TV show! Couldn’t help but look for you recipe for some inspiration on a chili cook off.
    Its doing the 1 hr simmer now. I already love the taste.
    Thank You!

    1. Pati

      Jan 22

      Good luck in the cook off Thomas!

  32. Gaby

    Jan 15

    Hola Pati, esperando tu y la familia se encuentren bien y no con tanto frío les enviamos mi esposo Thomas y yo Gaby un saludo desde San Antonio, Tx 😁
    Preparé este fin de semana para Thomas este Chili, no sabía que esperar puesto que el a vivido siempre en Texas y decía que el Chili de su mamá era el mejor…… pues que crees? Que este Chili le super encanto!!!!!!! Lo acompañamos con tu Poblano bacon cheese corn bread.
    Mi familia Dice que sólo soy buena para los números, soy Contador publicó, pero el miedo a la cocina se ha ido disipando un poquito gracias a tus recetas y la forma tan friendly que proyectas al cocinar y nos reafirmas que no es nada del otro mundo 😎

    Me siento super contenta de poder cocinar y presentar un pedacito de Mexico a Thomas en cada platillo. Cada vez comemos menos en restaurantes y ahora pasamos el fin de semana cocinando y le encanta ser mi conejillo de indias 🙈 . Gracias por ayudarme a encaminar la nostalgia que siento por no estar en México a la elaboración de platillos que jamás creí sería capaz de preparar.

    Saludos Pati y Dios los bendiga

    1. Pati

      Jan 18

      Uy! Mil gracias Gaby! 💙

  33. Midge L

    Jan 08

    Pati, this is the best chili I have ever made. I always felt something was missing in the many chili recipes I have made over the years, but your chili has what I was missing – a very full flavor with so many layers to it. It is amazing! I used ancho chili powder. Thank you for this recipe, I am tossing out all my old chili recipes because this one is a keeper.

    1. Pati

      Jan 08

      Oh wow…thank you so much Midge!

  34. Emily P

    Oct 17

    I love your recipes and show. I can not wait to make this. I will have to do a double batch one for home and one for a chili cook off.

    1. Pati

      Oct 18

      Good luck with the cook off Emily!

  35. Amanda Archer

    Sep 23

    Pati – thank you so much for sharing this recipe! I’ve made chili for many, many years, but this is THE BEST I’ve ever made! This is now my Go-To recipe! (And I agree with Betsy – definitely 5 stars)

    1. Pati

      Sep 25

      Oh wow! Thank you so much for such a lovely comment Amanda!

  36. Betsy Castillo

    Aug 06

    Hi Pati.

    Thank you for sharing the recipe. It is by far the best chili con Carne I have ever had. Wow, it is so rich on flavour. Five stars. Thanks again.

    1. Pati

      Aug 07

      Thank you so much Betsy! 5-stars…I’m honored!

  37. Elaina

    Feb 24

    Prior to this recipe if I had to choose between spaghetti or chili, I would have easily chosen spaghetti. This recipe is so flavorful it’s no longer an easy decision…

    1. Pati

      Feb 27

      Haha thank you Elaina! So glad it is now an easy decision.

  38. INOC

    Sep 18

    Best Chili ever! Made it quite a few times. Always a hit!

    1. Pati

      Sep 26


  39. Concerned Citizen

    Apr 23

    27 comments and nothing but praise! I guess that says it all. Thank you Pati for so being so generous in sharing your recipes. I have been watching your TV program since Season one and feel like I know you and your family. I’m sure many others feel the same way. xo

    1. Pati

      Apr 27


  40. April

    Sep 08

    Hi Pati:
    I just watched this episode today (8 September ’15)and for the Texican Chili you use BEEF STOCK. Where did you get it? Was it some you made….or bought? If bought, what brand was it?

    1. Pati

      Sep 10

      That was homemade, but you can use any brand that you like! You can also use chicken or vegetable broth instead as well…

  41. Karen Jackson

    Apr 12

    Thank you Pati for such a wonderful recipe! I won first place in a chili cook-off last night with your “Tex Mex Chili” recipe! This chili is loaded with flavor and I love the combination of the two meats… great texture and flavor. I cooked this in my slow cooker on low for about 6 hours and the beef cubes were as tender as can be… melt in your mouth good! This recipe has become my “go to chili recipe.” THANK YOU, THANK YOU! Sure love you and your show! (and your recipes) 😉

    1. Pati

      Apr 12

      So happy to hear! Send me a photo of the contest and you and the chili, if you have one to hola@patismexicantable.com !!

  42. David MacAffer

    Feb 23

    Thanks Pati! I cooked this with double the ingredients to make my lunches for a week and it is delicious. love the stewing beef, I cooked on a low, low heat for a little over two hours and the beef was falling off the fork. perfect spice balance, rich and filling.

    Unfortunately I can’t get a hold of pre-made chipotles en abado or pinto beans, so I made my own chipotle paste with dehydrated peppers, and subbed in chickpeas and kidney beans. the recipe is so good though I might make the trip across the city to make sure I have all the ingredients next time.

    1. Pati

      Feb 24

      Hola David, So happy to hear you’re enjoying the chili!

  43. chalymar

    Jan 21

    I’m making this dish again tonight! For years i was not into spicy foods but my husband and I love your show & we’ve been experimenting with different flavors and just love this chili! Thanks for sharing!

    1. Pati

      Jan 22

      Thank you!!

  44. Steven

    Jun 14

    I finally got to make this Chili. It was absolutely fantastic! I was working up a sweat cooking it as tgere are a lot of ingredients. Next time I will portion out everything before I start cooking. I dont have a dutch oven, so I browned the meat in a pan. My liquids didn’t dry out either, so I transfered the browned meat into a 6 qt. pot, poured the liquid off, and used the same pan to to cook the veggies herbs and tomatoes. I bought whole peeled tomatoes in sauce and crushed them by hand, added that to the pot, cooked that together before I added the stock and the beans. Worked out perfectly. I’m a, single guy living alone, so it fed me for 3 days, and it got better and better by the day. Thank you so much! Will definitely make it again!

    1. Pati

      Jun 14

      Happy to hear, Steven!

  45. Yolis

    May 29

    Hola Paty…

    Tienes alguna receta de cochinita pibil?

  46. Tom Salzillo

    May 18


    The absolute best chili I have ever had! I prepared it exactly according to your recipe. What a treat for the mouth! The spices were well balanced and just right for my taste. In the past I have always had chili that was heavier on the cumin and chili powder. Is it OK to use regular chili powder vs chipotle chili powder?
    Thank you for making my day.

    Tom S.

    1. Pati

      May 18

      Yes you can, but chipotle chile powder makes a nice difference if you can get your hands on it…

  47. Cindy

    May 17

    So, I haven’t made this yet but my 6 year old son says while we are watching ‘Mom, I’m going to break into the TV and eat that’. I laughed pretty good!

    1. Pati

      May 18

      Cindy, I love that! Say hi to your 6 year old son

  48. Marie

    Apr 22

    Just wanted to say a big THANK YOU Pati! Tried this last night and we loved it! My husband says it’s different from your usual but I love this too! So again Thank you Pati! I really love your show and the recipes you bring to us.

    1. Pati

      Apr 22

      Thank you for trying it out, Marie! So happy you guys liked it.

  49. Elizabeth Molina

    Apr 03

    My mouth was watering at the thought of eating this chili. I am Mexican and married to a Texican 🙂 I will most definitely be making this for my husband along with the cornbread. YUM!

    1. Pati

      Apr 03


  50. Bob

    Mar 03

    Today was a snow day and I decided to put my unplanned free time to good use and tried your Tex-Mex Chili recipe. Although it is the most complex chili recipe I’ve ever attempted, it is the best! Having said that, it was well worth the effort. I should have followed your recipe a little more closely as far as the one tablespoon of chipotles in adobo sauce goes – I used two tablespoons and it was a little more chipotle than I would have preferred. I also let the chili rest for 30 minutes which allowed the many ingredients to blend and settle. Great recipe!

    1. Pati

      Mar 03

      Good use of a snow day! Sp happy you tried it and liked it, Bob.

  51. Steve

    Feb 05

    We have made the Chili twice now, once with all beef, and once with ground pork, and absolutely love it.

    Both times though, I could not get the juices from the meat to “dry out” I was left with quite a bit of liquid each time. I could cook the meat longer to let more juice evaporate, but am afraid that would dry out the meat too much. My only other thought is that perhaps my temperature is too low, but the juice that does come out ends up in a boil. Should I just drain it off?

    1. Pati

      Feb 05

      Hi Steve,
      I would just cook the meat a few minutes longer, so juices do dry off. It will not dry the meat as it then simmers with the rest of the ingredients for a while. You may also benefit from cooking in a larger pot, so the juices evaporate quicker. So glad you enjoy the taste!

  52. Stanley Wahl

    Jan 27

    I live in the Midwest, so you may eat many kinds of chili recipes. This chili is awesome. My family loved this recipe. We have exchange students each year, ourDanish daughter loved it as well. Sad our Mexican daughter was not here to enjoy. Thanks for great recipes Stanley

    1. Pati

      Jan 29

      Hola Stanley, Thank you so much for trying the chili. I’m very happy to hear your family enjoyed it – and your guest from Denmark!! All the best to all of you…

  53. Rosemary Stone

    Jan 25

    OMG!!!! This is so very yummy. I have watched Pati make it twice and could not go on another day without having it in my kitchen. I made the chili and the cornbread. Tomorrow I will make the pancakes. Thanks, Pati for a great recipe.

    1. Pati

      Jan 26

      Your welcome, Rosemary!

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