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The Terlingua Chili Cookbook features a fifty-year history of the greatest chili cook-off in Texas along with plenty of recipes and stories.
Much like Brian Baumgartner’s role as Kevin Malone in The Office, Brian is a true chili master who is just as serious as his fictional counterpart about making the most perfect pot of chili. Featuring 177 chili recipes stamped with Brian’s “seriously good” approval rating, Seriously Good Chili Cookbook contains new ways to spice up chili for all occasions, all year long. Written in the humorous and friendly tone Brian Baumgartner is known and loved for, this engaging cookbook opens with an introduction from Brian about how an infamous 60-second scene from the show transformed him into a chili icon, his passion for chili, and a fascinating account of the history of his all-time favorite comfort food. Each section that follows showcases specific styles of chili – from Texas chili and Cincinnati chili to turkey chili, chili verde, vegetarian, and other regional and international variations. Every mouth-watering recipe has been contributed by renowned chefs, world championship chili cook-off winners, restaurant owners, TV celebrities, social media influencers, Brian himself, and his dedicated fan base. Also included is a foreword by fellow The Office co-star, Oscar Nunez, and a bonus recipe of the official “Kevin’s Famous Chili” from The Office! So strap on your apron, grab a spoon, and dig in with Brian Baumgartner as your ultimate chili guide!
Texas Jack brings you the ultimate recipe book for making chili including recipes for making an authentic "Texas Bowl of Red," made famous at the Terlingua Chili Cook-off. Plus a brief history on the creation of chili that you make you the hit of the party when you whip up a pot of chili with your depth of folklore and knowledge. While it's criminal to add beans in Texas chili, Texas Jack has included recipes for those who enjoy a bowl of chili-con-carne. And, he didn't forget the vegetarians out there either, included are some delightful vegetation recipes that are down right delicious. Shoot, Texas Jack even threw in recipes for making your own tomato sauce, tomato paste, and even your own chili powder to name a few. Even a easy cornbread and chili bean recipe so you'll have some sides to go with those 5 star chili recipes. With 28 chili recipes, recipes for making your own dried salsa, tomato sauce, tomato paste, chili powder, chili beans, and cornbread, this is by far, the ultimate one-stop recipe book for making chili the easy way, the Texas way.
Big Bend resident rancher Hallie Stillwell has added her voice and favorite chili recipe to her friend Frank X. Tolbert's classic book, A Bowl of Red. Written by the late Dallas newspaper columnist and author, A Bowl of Red is an entertaining history of the peppery cowboy cuisine. This new printing of the book is based on Tolbert's 1972 revised edition, in which he describes the founding of the World Championship Chili Cookoff, now held annually in the ghost town of Terlingua, Texas. Hallie Stillwell was one of the three judges at the first Terlingua cookoff, held in 1967. "We were blindfolded to sample the chili," the ninety-six-year-old writer/rancher says in her foreword. She voted for one of the milder concoctions; another judge cast his vote for a hotter version. The third judge, who was mayor of Terlingua, sampled each pot but then pronounced his taste buds paralyzed and declared the contest a tie. There's been a "rematch" in Terlingua every November since then. "I have never failed to attend," Stillwell says. Stillwell's recipe for lean venison chili is her favorite, one she prepared in large quantities for the hungry hands at the Stillwell Ranch in the Big Bend. This new printing of the classic also features an index to other recipes in the book, such as "Beto's prison chili" and chili verde con carne (green chili). The book also includes Tolbert's tales of searching out the best cooks of Southwestern specialties like rattlesnake "stew" and jalapeño corn bread.
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.
A chili fanatic's guide to making what Will Rogers called 'a bowl of blessedness.' Presented in a back pocket-sized format are decades of the top winners of the leading national chili cookoffs, along with a veteran competitor and judge's tips on how to win a chili contest. Included is an essay on the great Terlingua, Texas, chili feud, which spawned three dueling cookoffs.
Black & White Paperback Edition Series: Mexican Cookbooks Paperback: 62 pages Publisher: CreateSpace Chili is one of the most delightful and favorite recipes in the USA. It has not just savory taste but also the long history. A lot of states struggled to make the recipe of the chili as a national recipe. It is possible that the first chili was cooked by American Cowboys in 1850. The first chili was made from the dried meat, fat, salt, and pepper that were formed in the briquettes. After this, the prepared briquettes put in the boiling water. The cooking of this mass gives thick and aromatic chowder, that then was called "chili." The basic recipe of the chili consists of meat and hot pepper. All other ingredients depend on the country and region of cooking. Nevertheless, the beans became a traditional component for almost all recipe of chili. Traditional chili is cooked with the beef meat - ground or chopped; otherwise, nowadays there are a lot of classic recipes that consist of the pork, chicken, or turkey meat. Such ingredients as onion, garlic, sweet pepper, or tomatoes have an ability to enhance the taste of the final dish and make it more saturated. Every chef has its own secret how to make the dish not only tasty but also very fragrant. There are a lot of chili festivals all over the USA that can help to choose the best team for the "Final Festival" - the chili competition in Terlingua, Texas. Exactly this event helps to determinate the recipe of the most incredible and best dish for the year.
The national food of Texas; chili is one of the most popular and versatile foods around. The definitive cookbook for the chili enthusiast.
Cooking Chili Recipes at Home Cookbook Series Welcome to my cookbook, "Homemade Chili Recipes: The Ultimate Chili Cookbook." As a seasoned home chef, I have spent countless hours perfecting my chili recipes, and I am excited to share my passion for chili with you. This cookbook is a culmination of my years of experience, experimentation, and love for chili. In this cookbook, I will take you on a culinary journey from classic chili recipes to international chili variations and creative chili dishes that will satisfy your cravings. Together, we will explore everything you need to know to make the perfect chili at home. We will start with the basics of making chili, including the different types of chili peppers and their heat levels, the best meat cuts for chili, and whether to use beans. I will also share my tips on essential tools for making chili and how to perfectly cook chili. Next, we will dive into classic chili recipes that have stood the test of time. These recipes include traditional Texas chili, Cincinnati chili, chili con carne, white chicken chili, vegetarian chili, beef and bean chili, and turkey chili. I will also introduce you to regional chili variations, such as New Mexico chili, Colorado green chili, Arizona Sonoran chili, Californian veggie chili, Midwest chili, and Louisiana Creole chili. If you love to travel with your taste buds, my chili cookbook has a chapter on international chili recipes. We will explore Indian chili, Thai chili, Jamaican chili, Moroccan chili, Korean chili, and Mexican chili verde. These recipes will take you on a flavorful journey, adding a new dimension to your chili repertoire. For those looking for creative ways to cook chili, my chili cookbook has a chapter dedicated to slow cooker chili, instant pot chili, chili mac and cheese, chili-stuffed baked potatoes, chili-stuffed peppers, and chili cheese fries. These recipes are perfect for busy weeknights or lazy weekends when you want a comforting, filling meal with minimal effort. No chili meal is complete without the right sides and toppings. In the sides and toppings chapter, I'll share recipes for homemade cornbread, sour cream and chives dip, guacamole, pico de gallo, shredded cheese, diced onions, and jalapeños. These sides and toppings will complement your chili perfectly and take your meal to the next level. Chili is not just for regular meals; it can also be the star of your special occasions. In the chili for special occasions chapter, I will show you how to create a super bowl chili bar, Halloween chili cook-off, Christmas chili dinner, outdoor fall chili picnic, and summer backyard chili party. These events will be a hit with your friends and family, making your meals memorable and fun. I know that leftovers can be a challenge, but not with chili. In the tips for perfectly storing and reheating chili chapter, I will share the proper storage containers, freezing chili, thawing, and reheating chili, and creative ways to use leftover chili. Finally, the cookbook has a chili FAQs and troubleshooting chapter that addresses common chili problems and solutions, how to adjust the heat level, make chili thicker or thinner, and fix a too-salty or too-spicy chili. Without false modesty, I think that "Homemade Chili Recipes: The Ultimate Chili Cookbook" is the ultimate guide to making the perfect chili. With lots of delicious recipes and countless useful tips and tricks, you'll have everything you need to create a delicious and satisfying meal for any occasion. So grab your apron, roll up your sleeves, and let's start cooking chili at home!