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Chili Madness: A Passionate Cookbookby Jane Butel
Synopses & Reviews
Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print.
Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzards Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot n Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmers Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes. Here are 37 of the best, along with cookoff directions, chili history, lore, mail-order sources, and more. "Tame or torrid, simple or exotic, there is a chili for everyone".--House & Garden. Photos throughout.
Butel, widely regarded as the expert on Southwest cooking, has traveled the country judging chili contests and coaxing recipes. Here are 37 of the best, along with cookoff directions, chili history, lore, mail-order sources, and more. Photos throughout.
More than 35 best and tested recipes
PECOS RIVER BOWL OF RED
MURRAY'S GIRLFRIEND'S CINCINNATI CHILI
BUZZARD'S BREATH CHILI
HY ABERNATHY'S GEORGIA CHAIN-GANG CHILI
SANTA CLARA CHILI
CARROLL SHELBY'S CHILI
NAVAJO GREEN CHILI
Plus Legendary Origins and Spiritual Beginnings. Also Controversies and Further Crazines. Peppers and Powders. Go-Togethers and Cool-Downs. Mail-Order Sources Nationwide.
Go wild. Join chili societies, enter cook-offs, get the newsletters. Learn all the Methods to Chili Madness, and everything about the bowl of blessedness, the soup of the devil, the "strictly American" brew.
"Jane Butel has dedicated herself to prove to the public that chili has a taste all its own. Her credentials are authentic." (The New York Times)
Selection of the Book-of-the-Month Club, Quality Paperback Book Club, and Better Homes & Gardens Family Book Service.
About the Author
Jane Butel, an internationally recognized authority on the cuisine of the American Southwest, is a cooking teacher, owner of the Pecos Valley Spice Company, and author of more than 15 cookbooks. She owns and manages Jane Butel's Southwestern Cooking School (and its satellites) in Albuquerque and Santa Fe, New Mexico; Scottsdale, Arizona; and beyond.
Table of Contents
Preface: Chili in the 21st Century
Introduction: Chili, the Irresistible Bite
Chapter 1: Beginnings with Bite
Chapter 2: Chili! Chili! Chili!
Chapter 3: Chili Encores
Chapter 4: Chili Sidekicks
Chapter 5: Breads & Sop-ups
Chapter 6: Sweet Endings
Chapter 7: Good Libations
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