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.

Introduction Chile Identification Guide PART 1 Chili's Family Tree CH 1 Lobster Chili in Old Mexico CH 2 Christmas in New Mexico CH 3 Goulash, Kima, and Tagine Melting Pot Chili PART 2 Tex-Mex Traditions CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili CH 5 Comida Tex-Mex Chili Cook-Offs PART 3 Chili Road Trip CH 6 Route 66 and Other Kicks Chili with Beans CH 7 Coneys and Three-Ways: Greek-American Chili Traditions CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions PART 4 Modern and Vegetarian Chilis CH 9 Modern Chili CH 10 Vegetarian Chili Epilogue: How to Throw a Chili Party Acknowledgments Index