Reddit Reddit reviews 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

We found 2 Reddit comments about 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. Here are the top ones, ranked by their Reddit score.

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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
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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2 Reddit comments about 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:

u/robbwalsh · 2 pointsr/food

The recipe passed down from my Mom is published in The Chili Cookbook. You'll have to buy the book to see it!

However, this recipe for Classic Chili con Carne was featured on the NYTimes and is also in the book.

u/_FoodForThought · 1 pointr/52weeksofcooking

This recipe comes from The Chili Cookbook by Robb Walsh, which was inspired by A.J. Foyt's recipe for chili.

3 Tablespoons olive oil

3 Pounds beef chuck roast, cubed (I used ground beef)

1 Pound fresh chorizo

2 Onions, diced

5 Garlic cloves, minced

3 Jalapenos, chopped

1/2 Teaspoon cayenne pepper

3 Tablespoons chili powder

3 15 Ounce cans tomato sauce (I used 2 cans)

1 Teaspoon salt

1 Can of Mexican beer (I used Corona Extra)

2 Cups water (I omitted this, it would have been much to thin otherwise)

  • Heat oil over medium high. Cook beef in batches until browned. Transfer beef to a bowl with slotted spoon.
  • Add chorizo and cook until no pink remains.
  • When chorizo is cooked, add onions, garlic, jalapenos, and spices.
  • Add tomato sauce, salt, beer, and water.
  • Add beef and simmer chili, covered, for 30 minutes, stirring often.
  • Uncover and simmer for 2 hours, adding water as necessary to maintain desired consistency.

    I thought the recipe ended up a little runny so I skimmed off as much of the oil and fat as I could, heated it, and whisked in some masa harina to make a quick roux. Adding that back to the chili thickened it a lot, as well as soaked up a lot of the oil.