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, 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, by Robb Walsh
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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.
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, by Robb Walsh- Amazon Sales Rank: #57394 in Books
- Brand: Random House
- Published on: 2015-09-29
- Released on: 2015-09-29
- Original language: English
- Number of items: 1
- Dimensions: 8.27" h x .77" w x 7.27" l, 1.25 pounds
- Binding: Hardcover
- 200 pages
Review "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.” - Paula Forbes, 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
About the Author Veteran food writer and three-time James Beard Award winner ROBB WALSH is the author of more than a dozen cookbooks, including the iconic Tex-Mex Cookbook and Legends of Texas Barbecue. A former restaurant reviewer for the Austin Chronicle, Houston Press, and Houstonia Magazine, Walsh lives in Houston, Texas, and co-owns El Real Tex-Mex Cafe with chef Bryan Caswell. He is a cofounder and board member of Foodways Texas.
Excerpt. © Reprinted by permission. All rights reserved. Introduction If chili is enjoying a revival lately, it’s not the second coming—more like the third or fourth, depending on when you start counting. The history of chili con carne is deep, dark, and very complicated. Mexicans, Texans, New Mexicans, and Midwesterners have been arguing about chili for well over a century. They are still debating what it is, how to spell it, and who invented it. Other subjects of contention include: one “L” or two in the middle, “I” or “E” on the end; tomato versus no tomato, beans versus no beans, ground meat versus hand chopped, and disputes about spices so arcane, they defy rational explanation. As a partner in a Tex-Mex restaurant where we serve gallons and gallons of Texas chili every day, I have to confess that I am not an objective observer. But as a student of food history and an enthusiastic consumer, I put my preconceptions aside long enough to research this book. And I was richly rewarded with good chili from unexpected places and amazing (sometimes true) tales. This book delves into the five hundred years of chili history beginning with the Aztec chile stews the conquistadors sampled in the markets of Montezuma in the 1500s and includes chili recipes inspired by the Spanish mission era of the 1700s, when the first chile peppers were cultivated in North America and the cattle-herding traditions of the Texas cowboys were born. Several chapters focus on Texas chili, including the San Antonio version of the 1800s, the heyday of the Chili Queens and the Chicago World’s Fair of 1894 where Tex-Mex chili created a sensation. The spread of chili across the Midwest in the 1900s takes us for a trip down that highway of memory called Route 66. There are side trips to Ohio, Michigan, and Washington, DC. And finally, we return to the twenty-first century home kitchen, where chili has taken on a new identity as the most modern of American dishes. If you love chili, you will probably find some of the recipes in this book comforting and some of them vexing, especially if you’re a purist with firmly held ideas about beans or spaghetti or whatever. Suspend your disbelief for a just a bit and trust your taste buds.The modern recipes in the book include lamb chilis, pork chilis, chicken chilis, shrimp chili, and yes, even a whole chapter on meatless chilis (because vegetarians have to eat, too). Recipes for Hungarian goulash, Pakistani keema, and Greek spaghetti sauce are also included as part of my argument that each has played a part in chili’s colorful history. Some of the cooking instructions are ridiculously simple, and some are more ambitious. Cooking methods have evolved from cast-iron pots on the campfire to the modern stovetop, and now include convenient slow-cooker variations that you can start in the morning and eat when you get home from work. Read a few of the stories and try a few of the recipes collected here, and you may come to the same conclusion I did—that chili is both a quintessential American dish and a part of an ancient chile pepper culture that has become deeply ingrained in the whole world’s cooking. Chili Kitchen Notes Before we get started, let’s make sure we’re all on the same page when it comes to equipment and ingredients. Equipment Most recipes in this book call for a Dutch oven, meaning a heavy-duty pot with a 5- to 7-quart capacity and a lid. You can substitute a soup pot, stew pot, or any other vessel that comfortably holds the amount of chili you require, but to avoid burning, I recommend cast-iron, enamelware, or any heavy-duty pot made with multiple layers of metal, such as All-Clad. Most chilis do extremely well in the slow-cooker (see box on page 3). Ratio The basic ratio of ingredients that go into a well-seasoned chili was established by spice manufacturer and chili pioneer William Gebhardt (see page 46). His formula calls for 2 pounds of meat to 1 ounce (4 tablespoons) of chili powder to 4 cups of liquid. Standard additions include garlic, onions, and canned tomatoes. Meats Beef was central to the old-fashioned chilis of the nineteenth century; however, even in those days venison and bison were common alternatives. Turkey chile stew goes back to the pre-Columbian era. Pork and lamb are excellent modern choices. In other words, use what you have or what inspires you. Meat Prep In the earliest days of chili, meats were chopped or minced by hand, but ground meats have become more typical and are certainly convenient. “Chili grind” is a term used by Texas butchers to describe meats that have been coarsely ground using a 1⁄2-inch plate. It is ideal if you are looking for a more old-school texture but don’t want to go to the trouble of hand-chopping your meat. Masa Harina Masa harina is a powder that’s used to make the dough for corn tortillas (page 25). It’s also a favorite thickener in Texas-style chili con carne. The most common brand of masa harina in Mexico and the United States is Maseca; it’s available in any grocery store that sells Mexican ingredients. Serving Size For the recipes in this book, one serving of chili is a generous 1⁄2 cup. Figure on using a 1⁄4 cup if you want an appetizer-size serving. Leftovers and Storage Store leftover chili in a covered container in the refrigerator; it will keep for up to 4 days. In fact, chili is reputed to get better after sitting in the fridge for awhile. Chili freezes very well and can be kept for up to 3 months in the freezer. When preparing a large batch recipe, such as Homemade Coney Sauce (page 132), consider freezing the chili in several containers so you can thaw only the amount required.Chili in the Slow-CookerThis icon has been added to recipes that do well in a slow-cooker. A long simmer time is ideal for many chilis and a 6-quart capacity slow-cooker will hold even the largest recipes in this book. If you want to cook chili all day while you are at work, just set the cooker on low—the chili meat will be fine. If the recipe has beans, though, make sure to add the beans later. Canned beans will turn to mush if they cook too long. If you are cooking a chili that contains beans in an unattended slow-cooker, you will want to wait to add them 20 to 30 minutes before serving. Some of the chilis in this book aren’t right for a slow-cooker, so look for the icon.
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Most helpful customer reviews
14 of 16 people found the following review helpful. Not your normal chili cookbook By I Do The Speed Limit All kinds of chili in this book: If you are a dedicated fan of a certain chili style or specific ingredients, you are going to have to put your opinions aside and approach this book with an open mind. You will find chili with beans and no-beans; with different kinds of meat—ground or cubed; and vegetarian—your choice of an assortment of veggies and beans. Usually there is tomato, sometimes not. There is even a shrimp chili and a lobster and corn on the cob chili. Maybe call it a book of one-pot/bowl/plate stews/sauces/braises that contain chile peppers—fresh or dried--because there are also recipes for huevos rancheros, goulash, chicken paprikash, keema, frito pie, and a spaghetti sauce. Better yet, call this a history of chili, with loads of pictures and recipes on the side.It is a very interesting book—with only 60+ recipes, (not only chili recipes), this is probably more history, lore and stories, than a cookbook. Really fun to read, too—if you are a chili lover! There are historical photos and posters and pages from books in addition to great, mouthwatering, (your salivary glands will be working overtime), colorful pictures of ingredients and finished dishes.I have not yet decided if I will add it to my own cookbook shelves: I already had a firm grip on the basics of meat/meatless and bean/beanless chilis before I downloaded it months ago for this review. But I did get some great ideas from it--even though I'm experienced enough to have won a few local chili cook-offs of my own over the years. I was able to finesse a few of my own recipes with wisdom from this book. I had a lot of fun reading it. And when we were in the mood for chili, or something with a chile sauce, I enjoyed trying out many of these recipes rather than using my own. Will I ever want to make them again? Some yes, some no. Will I ever make the lobster and corn chili at all? No, but I did get ideas from it. If you are interested in chili, and if you don't buy this book, I hope you will at least be able to get it on loan from your library. Did you hear me librarians? Every library in the nation should have a copy of this book!The majority of recipes—if not all—are not the creation of this author. No, this book is a collection he has amassed alongside his research into chili history. They are all interesting, and I liked some quite a lot and found some others veered too far from my idea of chili. But, keeping an open mind—all’s good in the pursuit of chili and chili history.Basics include a pictorial dictionary of fresh and dried chiles, an assortment of chili powders—make your own or pick out something from the list of ready-made recommended powders. Learn how to roast green chiles. There are recipes for fresh corn tortillas and stone-ground cornbread to eat with your chili, and recipes for both green and red NM chili sauce and ancho chile paste from TX, plus Chile Con Queso. You will learn the names of Hungarian paprika grades.Some recipes are from chili cook-offs from years past: If you are a chili-head, you will recognize some of the names: Bob Plager, Wick Fowler, even a retired Texas senator.Some of the recipes are extremely simple. But I would not call them “filler” recipes: They are an integral part in the history of chili, so they are included in this book. (An example is a simple venison chili that Native Americans cooked over the fire with wild chiles and onions.)Some recipes seem to stretch the meaning of “chili”: Berber Tajine has only ½ teaspoon of hot paprika in a recipe that serves four. And “Greek Makaronia Me Kima” contains no chile peppers at all….. Indian/Pakistani Keema using one teaspoon of hot chili powder, is fairly dry and is served over mashed potatoes.Older Tex-Mex recipes incorporate suet or tallow. There is one recipe “Pendergrast’s Grass-Fed Beef Chili” that uses 2 ½ pounds grass-fed beef chuck and one pound—yes, you read that right—suet or rendered tallow. The thick layer of red chili oil that sits on top of this chili should be used to make “chili gravy”. In other recipes, this chile-flavored, vibrant orange-tinted oil is skimmed off the top and re-purposed to create a roux. Bottom line: It is sacrilegious to dump chile-flavored oil. (Thank goodness I seem to have always known that….If I had ever dumped that oil in the past, I would be feeling pretty guilty now….)The homemade chorizo recipe is a gem of a keeper: Fairly simple, but I could never get it perfect before—now I’ve got it!My favorite chili recipe that I tried from this book is “Cliff Huxable’s Ding Dong Eight-Alarm Chili: It has a variety of chile peppers, chunks of beef, tomatoes, herbs and spices and pinto beans. My kind of chili!But I also loved the entire “Part 4: Modern and Vegetarian Chilis”, and am a new convert to cooking my chuck roasts and beef short ribs with chili ingredients in my slow cooker. Loved the “Pork and Whiskey Chili” too. And the chicken chilis are keepers.There are several recipes from this author’s restaurant in Houston—and these pages do come across like advertisements….”The “best cheese enchiladas in the state of Texas”…. I beg to differ, (especially with a combo of Velveeta and generic “shredded cheddar cheese”, but it is his book. Just be advised that this type of hype is included in this book--not much, not often, but it's there.Thank goodness the book moves on to other parts of the country. Although I still see the author’s heavy hand as I work my way through his mother’s recipes (Pittsburgh). Anyway, there are two chilies from Missouri that use canned chili (Edmonds and Gilley’s Wild Bull), a chilli from Illinois with a touch of brown sugar, Cincinnati Greek-American Chili (with variations), plus more. Even President Obama’s chili recipe is included.If you look up "chili cookbooks" on Amazon, you will find pages from which to choose. I have a few of them, and I did not get much out of them, and I don't refer to them often. But this book: I liked the author's journalistic style. He did a good job of telling chili's story. It is a fun book to work through, and I'm glad I did. I came away from it a better chili cook.*I received a temporary download of this book from the publisher.
6 of 6 people found the following review helpful. More than just Chili! By CCs Front Porch I was on the fence about buying this cookbook because in my head, a man is the one who makes the chili. He doesn't need a recipe. He throws crap in a pot and it tastes great ! That's what men do is make Chili, steaks, and burgers. Well, that's the only thing my man does and I have had to claim his man card to get him to do those three things. He has made the chili in the house the past few times and has done a good job. I ordered this for him to sit on the coffee table thinking he may pick it up out of boredom one evening. I myself have 100s of cookbooks and I probably only pay attention to the recipes if it is something very specific. I am more about the science and the information on why the recipes work or the hints throughout cookbooks. I figured he would look through and it just get some ideas.Well, little does he know this is my cookbook!!! It not only has chili recipes but it has the basic recipes for all tex mex recipes I love such as Chili Con Carne, Huevos Rancheros, Red chili sauce, Homemade chorizo, etc. And the kicker is it has a recipe for El Real's cheese enchiladas in it. I can't wait to try it.If you have ever made a complete Mexican meal at home you know it is an all day affair. I am excited for the sauce recipes. My plan is on a weekend, make a triple batch of the sauces only and freeze them for future use. A cheese enchilada dinner would be easy to come home and make if I already had the chili con carne sauce and enchilada sauce made before hand. I am thinking of googling how to can the sauces for longer shelf life as well. It would be awesome housewarming gifts as well. I can't wait!
0 of 0 people found the following review helpful. The best chili cookbook By Jason Adams I live in Michigan, where the winters are cold and chili is my go-to for a warm, nourishing meal. I've tried quite a few recipes online, as well as other cookbooks on the subject, but I was really impressed with this one. Walsh gives an interesting history of chili itself, including regional variations, the history behind the chili cookoffs, etc. I actually sat down and read the whole thing. What really makes this book worth it are the recipes, though. The ingredients are all pretty readily available, unlike others I've seen (where the heck do you buy suet or tallow?) Wick Fowler's 4-Alarm Chili is amazing. As is Ed Real's Chili Con Carne (with 1/2 pound of bacon!) Walsh also includes alternate instructions for many recipes for those (like myself) who prefer to use a slow cooker. Highly recommend this book - you won't regret it!
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