About Robb Walsh

Robb Walsh is a James Beard award-winning food writer and the author of more than a dozen cookbooks, including his most recent title, The Chili Cookbook. A former restaurant reviewer for the Austin Chronicle, Houston Press, and Houstonia Magazine, he lives in Houston, TX, and co-owns the popular El Real Tex-Mex Cafe. Walsh is also a co-founder and board member of Foodways Texas. @robbwalsh

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

Homemade Chili Powder

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

“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

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

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.