About Robb Walsh

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

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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.