The Chili Cookbook: A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian
is written by veteran food writer, James Beard Award Winner and Tex-Mex sage, Robb Walsh. Just don't expect a breezy novelty book on the subject; there are no Valentine's Day Chili or Chili-on-a-stick recipes to be found here. Instead you get a credible, researched and authentic look at the earliest origins of the dish, the colorful places in time that embraced it and it's steady evolution to become a uniquely American culinary standard. Many recipes range from the fundamentals of spice blends and chili sauces, right up to regional and modern-day variations including a few excellent vegetarian versions. All of the recipes have a certain provenance and some even exhibit an undeniable sense of place and historic relevance. Stand outs include:
- Chili Queen Chili
- Red Chili Chorizo
- Aztec Lobster Chili
- Fresh Corn Tortillas
- Original Cincinnati Chili
- Smoked Turkey Chili
- Robert Redford's Lamb and Black Bean Chili
The author even includes Chili's eastern hemisphere cousins, Goulash, Paprikash and others into the mix. The book is full of surprising and entertaining historical anecdotes and many excellent photographs that help give you a complete picture of this storied preparation.
The Chili Cookbook
by Robb Walsh. Published by Ten Speed Press. Hardcover. 194 pages.