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The Chili Cookbook by Robb Walsh
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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

A History of the One-Pot Classic, with Cook-off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian

By Robb Walsh

By Robb Walsh

By Robb Walsh

By Robb Walsh

Best Seller
Hardcover $18.99

Sep 29, 2015 | ISBN 9781607747956

Ebook $4.99

Sep 29, 2015 | ISBN 9781607747963

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    The Chili Cookbook by Robb Walsh
    Hardcover $18.99
    Sep 29, 2015 | ISBN 9781607747956

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    • $18.99

      Sep 29, 2015 | ISBN 9781607747956

      Buy from Other Retailers:

    • Sep 29, 2015 | ISBN 9781607747963

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    About The Chili Cookbook

    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.

    About The Chili Cookbook

    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.

    Read An Excerpt

    Read An Excerpt

    Also by Robb Walsh

    A Cowboy in the Kitchen
    The Hot Sauce Cookbook
    Texas Eats
    The Tex-Mex Grill and Backyard Barbacoa Cookbook
    The Texas Cowboy Cookbook
    See all books by Robb Walsh

    Also by Robb Walsh

    A Cowboy in the Kitchen
    The Hot Sauce Cookbook
    Texas Eats
    The Tex-Mex Grill and Backyard Barbacoa Cookbook
    The Texas Cowboy Cookbook
    See all books by Robb Walsh

    About Robb Walsh

    A three-time James Beard award winner, ROBB WALSH is the author of five previous Texas cookbooks. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currently co-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member… More about Robb Walsh

    About Robb Walsh

    A three-time James Beard award winner, ROBB WALSH is the author of five previous Texas cookbooks. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currently co-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member… More about Robb Walsh

    Product Details

    Category: American Regional Cuisine | Cooking Methods

    Hardcover | $18.99
    Published by Ten Speed Press
    Sep 29, 2015 | 200 Pages | 7 x 8 | ISBN 9781607747956

    Category: American Regional Cuisine | Cooking Methods

    Ebook | $4.99
    Published by Ten Speed Press
    Sep 29, 2015 | 200 Pages | ISBN 9781607747963

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    Praise

    “Robb Walsh’s new book embraces, examines, and celebrates all variety of chili pepper stew. Lucky us. Walsh is one of the great chroniclers of Texas foodways, a thoughtful historian and a warm, charming writer to boot, and while many cookbooks are written to be read as much as cooked from, rarely does one so deftly strike a balance between both.”
    - Eater

    “While no individual chili is capable of satisfying everyone, I guarantee every chili fan will find a recipe in The Chili Cookbook that suits their needs. Robb Walsh, a food writer best known for his books on Tex-Mex and barbecue, is about as comprehensive as one can get in single subject cookbook.”
    – Epicurious

    “As far as I’m concerned, there are only two books on the history of chili: my father’s A Bowl of Red and Robb Walsh’s The Chili Cookbook.” 
    – Frank X. Tolbert 2

    “Walsh is one of food writing’s best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh’s recipe from El Real in Houston is killer.)” 
    - Serious Eats

    Table Of Contents

    Introduction  
    Chile Identification Guide  

    PART 1 Chili’s Family Tree
    CH 1 Lobster Chili in Old Mexico  
    CH 2 Christmas in New Mexico  
    CH 3 Goulash, Kima, and Tagine  
    Melting Pot Chili  

    PART 2 Tex-Mex Traditions
    CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili  
    CH 5 Comida Tex-Mex  Chili Cook-Offs  

    PART 3 Chili Road Trip
    CH 6 Route 66 and Other Kicks  
    Chili with Beans  
    CH 7 Coneys and Three-Ways: Greek-American Chili Traditions  
    CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions 

    PART 4 Modern and Vegetarian Chilis
    CH 9 Modern Chili  
    CH 10 Vegetarian Chili  

    Epilogue: How to Throw a Chili Party  
    Acknowledgments  
    Index

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