
By Robb Walsh
americans love chili. no matter if served as a hearty relations dinner, at a potluck with buddies, or because the major dish at a football-watching celebration, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, scorching canine in Detroit, and hamburgers in l. a.. 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 writer Robb Walsh digs deep into the interesting background of this critical American dish. Who knew the cooking process strains its background to the traditional Aztecs, or that Hungarian goulash encouraged the discovery of chili powder?
enthusiasts in each zone of the rustic boast the “one actual recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from effortless slow-cooker suppers to wonderful braised meat creations. There are red meat, venison, red meat, lamb, turkey, poultry, and shrimp chilis to decide on from—there is even a whole bankruptcy on vegetarian chili. The Chili Cookbook is certain to fulfill your entire chili cravings.
From the Hardcover edition.
Read Online or Download 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 PDF
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Additional resources for 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
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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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