Chili Madness

Jane Butel

Description

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Large author platform through cooking school and spice company in New Mexico.

Over One Million Copies Sold! This is Jane Butel's all-time bestselling cookbook.

Accomplished Author: Jane Butel's illustrious career encompasses 23 cookbooks, the top-ranking Jane Butel's Southwest Cooking School, and Pecos Valley Spice Company.

More Than Recipies: Contains a 10-step chili fitness plan, chili history and trivia, DIY preparation methods, as well as Jane’s personal favorite recipe, Pecos River Bowl of Red!

Sujets

• Cuisine
• Cuisine par plats
• La cuisine et son histoire
• Chili
• Cooking
• Regional cooking
• Ethnic Cooking
• American Cooking

Informations

• Publié par: Turner Publishing Company
• Date de parution: 07 août 2018
• Nombre de lectures: 0
• EAN13: 9781681624846
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

CHILI
MADNESS
CHILI
MADNESS
A PASSIONATE COOKBOOK BY JANE BUTEL
For my mother and father, who first taught me to like chili hot; and for my friends, who have helped me to understand those who don t.
Turner Publishing Company
Nashville, Tennessee
New York, New York
www.turnerpublishing.com
Copyright 2018 Jane Butel
Chili Madness
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone]. Requests to the Publisher for permission should be addressed to Turner Publishing Company, 4507 Charlotte Avenue, Suite 100, Nashville, Tennessee, [phone], fax [phone], E-mail: [e-mail] .
Limit of Liability/Disclaimer of Warranty: While the publisher and the author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor the author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
Cover design: Maddie Cothren
Book design: Mallory Collins
Library of Congress Cataloging-in-Publication Data Available Upon Request
978-1681624822 Paperback
978-1681624839 Hardcover
978-1681624846 eBook
Printed in the United States of America
17 18 19 20 10 9 8 7 6 5 4 3 2 1
C ONTENTS
Preface: Chili in the Twenty-First Century
Introduction: Chili, the Irresistible Passion
C HAPTER 1 B EGINNINGS WITH B ITE
Dunk freshly made tortilla chips into a colorful array of salsas and dips. Begin a casual gathering with Hot Poppers, Double-Chile Deviled Eggs, or three kinds of nachos. Or go upscale with platters of Grilled Serrano-Lime Shrimp and Ch vre Bruschetta with Black Bean and Corn Salsa. These are the foods that begin every party right-with a little bit of bite .
C HAPTER 2 C HILI ! C HILI ! C HILI !
Simmer chilis of every stripe: red, green, beef, pork, turkey, chicken, vegetarian even seafood. Dish up Pecos River Bowl of Red, First-Love Chili, Mike Roy s Housebroken Chili, Sun Dance Chili, New Mexican Pork Chili, Big Chief Posole Chili, Chorizo Turkey Chili, White Lobster Chili, Corn and Bacon Chowder-Chili the list of savory brews goes on and on .
C HAPTER 3 C HILI E NCORES
On the off chance there s leftover chili, put it to delicious use in Chili Cheesy Grits Souffl , Migas, Upside-Down Chili Pie, Navajo Tacos, Portabello Mushroom Chili n Cheese Steaks, Green Chili Fettuccine, and more recipes for delectable chili redux .
C HAPTER 4 C HILI S IDEKICKS
Spinach Mango Salad with Lemony Mustard Dressing, Black Bean Chipotle Salad, Mexican Confetti Salad with Avocado Citrus Dressing, Maytag Blue Cheese Potato Salad, Crispy Cilantro Coleslaw, Grilled Chile-Lime Corn on the Cob, Hot n Spicy Okra, Refritos, and Red-Hot Sweet Potato Lace-these are just some of the tempting sides to round out your perfect chili meal .
C HAPTER 5 B READS S OP -U PS
There s nothing like warm, freshly baked bread to accompany a bowl of brew. Try decadent Blue Corn Parfait Bread, smoky Bacon Crumble Cornbread, buttery Indian Fry Bread, fun and fluffy Bear Paw Bread, dark and dense Beer Bread, and Caramelized-Onion Focaccia, among others. Then experiment with four types of tempting focaccia toppings!
C HAPTER 6 S WEET E NDINGS
What better way to tame the heat than with something rich and sweet? Whether you like your desserts bright and citrusy or darkly chocolate, there s something here for you, including Creamy Margarita Pie, Lemon Bars, Hot Fudge Souffl s, Spicy Chocolate Chile Cupcakes, Swirled Raspberry-Chocolate Parfaits, Fresh Peach Ice Cream, Banana Capriotada, and Cajeta, a decadent Mexican caramel sauce .
C HAPTER 7 G OOD L IBATIONS
Chili loves a nice, cool drink (don t we all!), and there are plenty to choose from in this chapter, including Crawl Home Margaritas, Berry Berry Margaritas, Prickly Pear Margaritas, Chile Beer, Bloody Marias, Sangria, Wine Coolers, and the kid-pleasing Zingy Tea .
Sources
Conversion Tables
Chili Chart
Acknowledgments
Index
C HILI IN THE T WENTY -F IRST C ENTURY
In the nearly four decades since I wrote the original Chili Madness , enthusiasm for these bowls of blessedness has grown enormously. In the early 1980s, a group of us started petitioning our congressional representatives to make chili America s national food. We might not have been able to make it official back then, but looking around today we can see that chili is one of the most beloved, argued over, and fiercely defended foods in this country. There are thousands of groups, contests, stores, and websites devoted to discussing, debating, and eating endless configurations of meat, beans, vegetables, and-of course-the all-important chile pepper.
While chili notoriously lacks one overarching definition, it s the chile pepper that really makes it what it is, whether it s a soup, a stew, or a regional variation (I ve had Louisiana natives try to convince me that gumbo counts, and folks up north in Maine insist that spicy lobster chowder is as much a chili as anything else is). As far as I m concerned, the more the merrier! The wondrous qualities of the chile pepper can be applied to a huge range of delicious concoctions, and I m always thrilled when I hear about more and more people learning how exciting and inspiring it can be to make up a big batch of chili-of any kind.
This revised and expanded edition of Chili Madness contains the original recipes that made it a hugely popular bestseller when it came out in 1980, along with a wide assortment of recipes I ve come across in the years since the book was first published. It also features a full range of festive new recipes that round out any chilicentric menu: delectable appetizers, sides, breads, desserts, drinks-even dishes to use up the leftovers. From overlooked old classics and nouveau chilies that stretch the boundaries of the dish to fiery salsas and palate-cooling quaffs, these recipes are the stuff of celebrations, contests, heated arguments, and warm meals.
Have fun!
C HILI , THE I RRESISTIBLE P ASSION
O RIGINS OF THE B OWL OF B LESSEDNESS
Whenever I meet someone who doesn t consider chili a favorite dish, odds are that it s only because they ve never actually tasted good chili. It s rare to find a food that inspires such a passionate following as this dish has. Chili has societies dedicated to its appreciation; newspapers devoted to the food and nothing but; cook-offs, contests, and exhibitions. And at every gathering where chili is served, there s an inevitable quarrel to be had about what constitutes a perfect preparation.
There s something about the personality of this bowl of fire that s given birth to a movement. Chili lovers come from every walk of life: the dish attracts truck drivers, celebrities, doctors, lawyers, and schoolteachers. When the topic of conversation turns to chili, rich and poor alike undergo a Jekyll-and-Hyde transformation, and formerly mild-mannered pillars of the community show no mercy in defending their preferred preparation.
While each chili lover has his or her own chosen ingredients and methods, they all have one thing in common: their love for the boiling pot. This band of passionate chili eaters has come together in an organized network with rites and rituals and factions enough to rival a political machine.
Chili Fever
Although the first chili organization-the famed Chili Appreciation Society International (CASI)-was founded in the 1950s and membership and attention grew consistently, especially in the Southwest, the rumble was merely portending the storm.
The tempest hit in 1966, when Frank X. Tolbert, chili lover, cook, and historian extraordinaire, published the book A Bowl of Red . The next year, seeking to promote the book, Tolbert and his friends organized the first championship chili cook-off in Terlingua, Texas.
Untold numbers of chili lovers came out of the woodwork to travel to this unearthly, forsaken patch of desert near the big bend of the Rio Grande to witness the event. The main attraction was the pitting of Wick Fowler, chief cook of CASI, against H. Allen Smith, a New York-based writer and humorist who had written an article called Nobody Knows More About Chili Than I Do, published in Holiday magazine in August 1967. In his article, Smith lambasted Texas chili, raising the hackles of every true-blooded Texas chili cook. He was the perfect challenger for Fowler, and he was hardly likely to turn down a challenge to his claim.
Sparked by this event (which ended in a tie), the infatuation with the bowl of red spilled over. The Chili Appreciation Society International grew, and rival organizations were formed. Today CASI is still going strong, and it s joined by innumerable local, regional, national, and international societies dedicated to the love of chili. Chili contests of every size and stripe are held in all corners of the land, and aficionados and novitiates travel hundreds of miles to be a part of cook-offs and seminars. There s even a newspaper dedicated to chiliheads and their ilk, The Goat Gap Gazette , founded in 1974 and to this day put