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The Brown Derby Chili Recipe From Spice Islands

July 09, 1987|JOAN DRAKE | Times Staff Writer

Question: I've misplaced my recipe for the Brown Derby's chili con carne that used to be on the Spice Islands jar. Could you possibly get it for me?

Answer: Specialty Brands, manufacturers of Spice Islands, came to the rescue with a copy of the 1971 recipe. They suggest serving the chili alone, or with beans, enchiladas or tamales. It also can be used as a sauce for barbecued hamburgers or hot dogs.

The company makes chili con carne seasoning and chili powder. They are slightly different blends, but both should be available where Spice Islands products are sold.


1 pound round steak, ground or finely chopped

2 cups water

2 teaspoons instant minced onions

3 tablespoons chili con carne seasoning

1 cup canned tomatoes

3/4 teaspoon salt

1 1/2 teaspoons paprika

Brown meat lightly in heavy skillet. Add water, onions, chili con carne seasoning, tomatoes, salt and paprika. Simmer 3 to 3 1/2 hours. Makes 4 servings.

Q: In the June 18 You Asked About . . . column you mentioned the book "Best of German Cooking" by Edda Meyer-Berkhout (HP Books: $9.95, 1984). I have been to several bookstores, but cannot find this book. Could you tell me where to purchase it?

A: We checked with HP Books in Tucson, Ariz., and they assure us the book is still in print and can be purchased at any Waldenbooks or B. Dalton Bookseller store.

In response to the June 11 You Asked About . . . column that quoted the Pillsbury Co. as saying their All Ready Pie Crusts were not available in this area, we had a barrage of response from faithful users of the product. Apparently the confusion occurred because Pillsbury makes more than one type of pie crust. Boxes of Pillsbury pie crust mix and sticks are not available in Southern California, but the refrigerated All Ready Crusts are available at most major supermarkets. If you can't find them, contact the store manager.

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