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
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A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh.
Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe.
In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder?
Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.
(csípősmentes csemege): A mild paprika with a rich flavor and darker red color. Exquisite Delicate (csemegepaprika): Hotter version of Delicate. Pungent Exquisite Delicate (csípős csemege, pikáns): An even hotter version of Delicate. Rose (rózsa): Pale red in color with a strong aroma and medium heat. 49 Gebhardt and goulash Spicy Hungarian Goulash Sweet Hungarian paprika is widely available in the United States. It is also increasingly common to find Hungarian hot paprika and several
to a slow-cooker set on low and cook for at least 6 and up to 8 hours, then serve. 1 teaspoon ground cumin 1 tablespoon chili powder, homemade (page 11) or store-bought 1⁄2 teaspoon dried Mexican oregano 1 bunch green onions, bulbs and greens chopped (reserve some greens for garnish) 1 (3.5-ounce) can chipotle chiles in adobo sauce 1 (28-ounce) can diced tomatoes 4 cups vegetable broth 171 VEGE TARIAN CHILI Chili sin Carne In the style of classic chili con carne, this meat-free chili is
Hard Times Café from a simple Texas-style chili joint to a showcase of American chili styles, fittingly located in the nation’s capital. For all those provincial chili fans who find it necessary to denigrate the chili of other places for bizarre seasonings, legume inclusions, spaghetti beds, and other regional quirks, Fred Parker provides a much-needed role model. He encourages us to confront our long history of chili con carne xenophobia. Reading his Hard Times menu with its array of chili
specialties from all over the country, you have to wonder: “Can’t we all just get along?” Setting Up a Chili Buffet The easy way to pull off a chili party is to line up a bunch of slow-cookers. But oddly, my wife didn’t think my collection of mismatched, chipped, and permanently stained small appliances looked very elegant. Our disagreement was resolved with the introduction of a new generation of attractive slow-cookers. The Triple A stainless steel base that holds three individual slow-cooker
with me. 31 CHRISTMA S IN NE W ME XICO Red Chile Sauce The colorful strings of red chiles called ristras seen hanging from the eaves of houses and barns all over New Mexico are used to make this red chile sauce. You can use whole red chiles, but it’s more common to use crushed red chiles or red chile powder. Individual chiles from northern New Mexican chile-growing regions like Chimayó vary widely in heat level—combining lots of red chiles in one batch of powder makes for a more predictable