Recipes from The Chili Cookbook

The Chili Cookbook

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.

A large silver spoon holding a scoop of homemade chili powder with some spilled on the side.

Homemade Chili Powder

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Store-bought chili powder doesn’t touch this homemade rendition made in minutes from just four ingredients.

Four mugs filled with chili con carne with one spoon resting inside a mug and four others laying beside the mugs.

Chili con Carne

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“Outstanding!” “A sophisticated uptown chili.” “The bomb.” That’s what we’re hearing about this classic chili con carne recipe.

Three mugs, 2 full of vegetarian chili, and one empty, with squeezed lime halves and spoons lying beside them.

Vegetarian Chili

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The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.

A cast iron pot filled with braised short rib chili with a bowl of diced onion on the side and a handful of cilantro.

Short Rib Chili

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This splurge of a chili recipe is made with ultra tender braised beef and is easy to make on the stovetop or in the slow cooker.