I’ll admit it. I tend to first judge books by the cover. The Chili Cookbook by Robb Walsh appealed to me right away.
The ‘identification guide’ with its impressive photographs taught me the various types of fresh chilis and their ranks of heat. It will be fun to now make my own chili powders.
The history of chili con carne is deep, dark and very complicated. This is more than a cookbook. There is an abundance of interesting facts and stories to enjoy while you anxiously wait for your chosen concoction of beans, vegetables and a protein to simmer away.
Which do you prefer? Beans, meat or vegetarian?
Before this book I would never have thought of using lobster, venison or even Robert Redford’s favourite — lamb. His recipe is here along with one by Polly Bergen, Barack Obama, Miles Davis, James Beard, Tyler Florence, Mark Bittman and Mario Batalli and more.
Hungarian Paprikash and Goulash, Greek Kima, Berber Tajine and Indian/Pakistani Keema are all international versions of chili.
Ever wonder why someone entering a chili cookoff wins $25,000? Try the recipe and decide for yourself.
I think it is about time for a chili party!
Thank you to Ten Speed Press and NetGalley for the opportunity to review this book in exchange for my comments and opinions.