Ten Speed Press, 194 pages, beautiful color pictures
Walsh is a cook, a cultural historian, and a heckuva writer, and he brings all his talents to this fun book. There’s classic Texas chili, red and green, no beans allowed, as well as Cincinnati, loaded with beans and ground meat.
He shares Detroit chili, the African American chili tradition, Tex-Mex, and more. Lobster chili, turkey chili, There’s background info on chile peppers, chili powders, and much more. The recipes come with the story behind the recipe, and if you were ever tempted to enter a chili cook-off, you better start experimenting with these formulas long in advance.
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