Let’s get this straight, I am not a chili newb by any means, but this book had me feeling exactly like that! It is AMAZING! I said AMAZING!! I am so excited and thrilled to own this, and can not wait to start experimenting with the various sauce and chili recipes. Yes, that’s right, you don’t just learn the chili recipe, there are various sauce/base recipes included as well. You not only get these jewels but the history, rundown, and various origins of different types of chili. I don’t just mean locations on a map, mid-west versus down south, I mean goulash, Indian/Pakistani keema, tagine, and more! There’s also background on various chiles (peppers) to use, both fresh and dried, and how to make your own chili powder.
From Tex-Mex, chili con carne, to vegetarian and chicken verde, it’s all here. This cookbook is beyond thorough. There are also notations on certain recipes as to whether you can adapt them to be made in the crockpot. This is a huge score for me as I’m a crockpot queen! To top it all off there is even a section about chili cook-offs, winning recipes included. There’s also a chapter on how to throw a chili party!
Whether you’re just a fan during the winter months, or you’re a foodie trying to take your chili game to the next level, this book is your new best friend. It has easy to follow recipes, beautiful pictures, and even includes a James Beard recipe! Doesn’t get any better than that!