Seriously Good Chili Cookbook E-Book

Brian Baumgartner

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 356

Beschreibung

No one takes chili more seriously than Brian Baumgartner, whose character as Kevin Malone became a household name in the Emmy-winning TV series, The Office. In real life, Brian is a true chili master and aficionado who is just as serious as his fictional counterpart about making the most perfect pot of chili. Featuring 177 chili recipes stamped with Brian's "seriously good" approval rating, Seriously Good Chili Cookbook contains new and inventive ways to spice up chili for all occasions, all year long. Written in the humorous and friendly tone Brian Baumgartner is known and loved for, this engaging cookbook opens with an introduction from Brian about how an infamous 60-second scene from the show transformed him into a chili icon, his passion for chili, and a fascinating account of the history of his all-time favorite comfort food. Each section that follows showcases specific styles of chili -- from Texas chili and Cincinnati chili to turkey chili, chili verde, vegetarian, and other regional and international variations. Every mouth-watering recipe has been contributed by renowned chefs, world championship chili cook-off winners, restaurant owners, TV celebrities, social media influencers, Brian himself, and his dedicated fan base. Also included are 50 championship-winning recipes from the International Chili Society's World Champion Chili Cook-Off spanning from 1967 to present day, a foreword by fellow The Office co-star, Oscar Nunez, and a bonus recipe of the official "Kevin's Famous Chili" from The Office! So strap on your apron, grab a spoon, and dig in with Brian Baumgartner as your ultimate chili guide!

Leseprobe

© 2022 by Brian Baumgartner and Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

Seriously Good Chili Cookbook is an original work, first published in 2022 by Fox Chapel Publishing Company, Inc.

All rights reserved. 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 or otherwise, without the prior written permission of the copyright holders.

ISBN 978-1-6076-5973-0

Library of Congress Control Number: 2022937580

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

Printed in ChinaFirst printing

This book has been published with the intent to provide accurate and authoritative information in regard to the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse effects arising from the use or application of the information contained herein.

Dedication

This book is dedicated to folks who love to gather together with friends and family and enjoy a pot of chili.

Acknowledgments

I want to acknowledge all of the hardworking people who worked tirelessly to make this cookbook a reality:

• David Miller, Gretchen Bacon, Elizabeth Martins, David Fisk, Diana Kern, Wendy Reynolds, Aubrey Vonada, and all of the folks at Fox Chapel.

• Ted Gekis, Megan Smith, Ryan Zachary, Daniel Ribera, and Megan Dunn from my team.

• Paul Castrataro and Dylan Chant for their help.

To the chefs and fans and World Champions who contributed recipes: THANK YOU.

And finally— a huge thank you to my friends and family who have tasted more chili over the last year than anyone thought possible. This could not have happened without YOU!

—Brian

Foreword

When Brian first told me he was writing a chili cookbook, I thought, “Really? Is Brian a chef?” I know he can cook, but I wasn’t sold. Sure enough, the following day, I received a manila envelope with photographs of Brian wearing a chef’s hat and apron while holding cooking utensils. In addition to the photos, there was a notarized document confirming that he is indeed a chef! That is just a glimpse into the light-hearted, and often comical, communication we enjoy as friends.

During the filming of The Office, Brian was always committed to his character and his craft, so I wasn’t the least bit surprised when I found out he was filming the chili scene. Sprawling across a pile of fresh chili was nothing short of doable for him. On top of that, it was his idea to use the folders to try scooping the fumbled chili back into the pot, which was pure comedic genius. It’s extremely impressive he did it in one take. However, I wasn’t expecting him to show up to our “Accountants Dinner” afterward reeking of chili. But as Brian, Angela, and I fought to enjoy our meals, we had zero inkling as to how Brian’s chili fall was the catalyst for Kevin’s most famous moment.

I know Brian to be hardworking and meticulous in everything he does. Not only is he a talented actor and celebrity—and now chef—he is also a devoted husband and father. He enjoys golfing, cooking, watching professional sports, and, of course, chili. Brian is extremely dedicated to seeing how chili brings people together—something that started out as part of his character but has grown into making and sharing his own chili and supporting others as they share their recipes and cooking skills. His chili cookbook is just one example of that dedication.

chili /’CHil¯e/ 1 a : a hearty stew that is also used as a topping on other dishes and has varied recipes and ingredients, with or without meat, ultimately derived from the Mexican-style chili con carne

Brian’s cookbook is a compilation of 150 of the best chili recipes made by celebrities, chefs, cooks, and friends from across the nation. There is something for everyone, whether you enjoy your chili on a hot dog, in a cup or bowl, vegetarian, meaty, spicy, or mild. Honestly, there’s no wrong way to enjoy chili. You be you! On top of that, Brian has combined the recipes with his own fun tips and chili facts. To me, that sounds like a great book to add to or to start a cookbook collection.

It is with a profound sense of joy that I close this foreword I promised Brian I’d do. So join me, won’t you? Lift your chili bowls on high, and gulp down delicious mouthfuls of Brian’s favorite chilis. Taste the deliciousness. Now, bow your head solemnly, and do what the ol’ beloved nursery rhyme commanded . . .

“Chili, chili everywhere

so eat it up

and make some more”

Enjoy,

Oscar Nuñez

Oscar Nuñez is best known for his role as Oscar Martinez in NBC’s Emmy-winning TV series, The Office. Additionally, Oscar has appeared in several movies and TV shows, including Malcom in the Middle, Reno 911!, It’s Always Sunny in Philadelphia, New Girl, Shameless, The Goldbergs, and countless others. He’s also appeared on Worst Cooks in America: Celebrity Edition on Food Network, therefore qualifying him as the perfect candidate for writing the foreword of a cookbook.

Contents

Introduction

A Brief History of Chili and Fun Facts

The Recipes—My Search for the Perfect Pot of Chili

BRIAN’S SERIOUSLY GOOD CHILI RECIPE

RECIPE CONVERSIONS & HOT PEPPER HEAT SCALE

CHILI CON CARNE

CHILI VERDE

WHITE CHICKEN CHILI

TEXAS CHILI

CINCINNATI CHILI

TURKEY CHILI

VEGETARIAN CHILI

BLACK BEAN CHILI

HOMESTYLE CHILI

CHILI TAKES: CHILI DOGS, NACHOS, CORNBREAD, AND MORE

ICS WORLD CHAMPIONSHIP

TOP CHILI COOK-OFF LOCATIONS

BONUS RECIPE: KEVIN’S FAMOUS CHILI

Photo Credits

About the Author

Brian’s Seriously Good Chili Recipe

Sweet Paul’s Easy Chili

Great Northern Bean White Chicken Chili

Beef Mushroom Quinoa Chili

Alligator Chili

Zero-Point Turkey Chili

Three Bean Chili

Easy Mango Chili

Checkerboard Chili

Hannah Dasher’s Bad-Mamma-Jamma Chili

Introduction

On April 30, 2009, at roughly 9:02pm, my life changed forever. I became known as “the chili guy.”

For those of you who don’t know, I played Kevin Malone on NBC’s comedy television show The Office. By 2009, we were into our fifth season, and it was humming—with an audience regularly over 10 million viewers when we aired on Thursday nights, and sometimes more! In fact—in February of that year—we aired after the Super Bowl, where over 26 million people watched Dwight organize a fake fire drill and Kevin raid the vending machine. We were a hit. A classic “watercooler show.” But more than that, it was a job I loved, with people I loved. I considered myself the luckiest guy on the face of the earth. What could possibly go wrong?

Well, in March of that year—just a few weeks after the Super Bowl, in fact— I was given a script for the episode “Casual Friday,” written by Anthony Q. Ferrell and directed by Brent Forrester. In the opening of that episode, Kevin prepares and brings in to work a pot of his “Famous Chili” . . . and promptly spills it all over the floor. “Funny,” I thought, “but this may be difficult to shoot.”

It was the last scene we filmed that week, at the end of the day on Friday. My character was the only one in the scene, so all the other actors had left for the day. Angela Kinsey, Oscar Nuñez, and I had dinner plans that night. The three of us would periodically plan “Accountants Dinners” and all get gussied up and go to a fancy steakhouse for good food and better drinks. That night was one of my favorite destinations—Maestros in Beverly Hills. As they left for the day to go home and change, I told them I would come straight from The Office and meet them there.

“ I started to realize something—it’s not just that Kevin spilled something ; he spilled his famous chili. And folks take chili very seriously.”

We rehearsed this scene a lot. I mean . . . a lot. Because the reality of having to reset and refilm this scene would be a monumental task. After all, no carpet could survive this explosion, so new carpet had been cut. No props would be salvageable, so all props had duplicates. My wardrobe and hair and makeup would certainly not survive, so new clothes and a shower were standing by. The pressure was high—“we only have three pieces of carpet!” I was told more than once.

But I did it. I spilled the chili. And I needed only one take.

I’m not going to bore you with a detailed scene description or actor tricks I employed to try to convincingly “accidentally” spill the chili. But as I stood by the monitor watching the scene playback, chili dripping from my clothes as our key wardrobe dresser was trying to peel my chili-soaked sport coat off me, I found myself deeply moved. Yeah, ok, the scene is funny—but it is so much more! Here is a guy who does one great thing in this world: he makes great chili. And like all great makers of chili, all he wants is to share it with folks. But he fails.

With the help of more people than one would think necessary, I got cleaned up and showered as best I could, and then left to meet Angela and Oscar. Dinner was a disaster. My hands were stained a distinctive reddish-brown color. I attempted to enjoy my steak—and the others at the table did as well—but all we could smell was CHILI! I think it was seeping from my pores. I suppose I shouldn’t have been surprised. I had, after all, practically taken a bath in it.

From the moment the episode aired, I started hearing from folks:

“It was so sad!?!?”

“I felt so bad for Kevin.”

“Chili!!!!!!”

“ I wish he could have shared it with everyone.”

“Don’t forget to undercook the onions.”

“It’s probably the thing he does best . . .”

To make Kevin’s Famous Chili, see page 244.

The episode “Casual Friday” first aired April 30, 2009, and quickly became a sensation.

Brian partnered with Bush’s Beans in 2020 to share a chili recipe that they co-authored.

I started to realize something—it’s not just that Kevin spilled something; he spilled his famous chili. And folks take chili very seriously. And because, in a way, I am Kevin, people started associating me with chili as well. On the street, at the airport, in a restaurant, or in a bar, everyone wanted to talk to me about . . . chili.

My favorite chili story happened at a hotel bar in Pittsburgh, Pennsylvania. I was there traveling for work, alone, sitting at the bar eating dinner. I had just finished my meal, and my food had been cleared, when the bartender set some food down in front of me. Without looking at the food, I looked up at him and said, “No, sorry, this isn’t mine. I just finished.” The bartender got a wry smile on his face and like a character out of a movie from the 1950s, he cocked his head to the side and softly said, “This is from the woman at the end of the bar.” I looked down, and of course, it was a bowl of chili.

“I love the people I have been fortunate to meet through my experiences with chili. And let me tell you, I have traveled far and wide searching for the “perfect pot of chili.”

So, I decided I better learn to make some seriously good chili myself. My recipe has slowly developed over time. Prior to April of 2009, I can honestly say I had never made chili in my life. But now . . . I make it all the time. And I’m perfecting different types as well, from turkey chili to chili con carne. And from Cincinnati chili—where my father was born—to Texas chili—where I spent many years in my youth. I love the nuance and variety. The cultural and regional differences. But most of all now, I love the people I have been fortunate to meet through my experiences with chili. And let me tell you, I have traveled far and wide searching for the “perfect pot of chili.”

In 2021, I traveled to Myrtle Beach, South Carolina, to attend the World Championship Chili Cook-Off, hosted by the International Chili Society (ICS). I was blown away by how many chefs were there. And these were just the ones who had made Nationals! Their passion for chili knew no bounds. I judged one category and enjoyed many more. It was so much fun, and all the chilis were so good I decided right then and there that I needed to assemble the very best chili recipes from across the country to create the greatest collection of chili recipes the world has ever seen!

Seriously Good Chili Cookbook includes recipes from past national champions, world-renowned chefs, and people who just make awesome chili. I hope you will try a few varieties, get outside your comfort zone, and experience them with people you love. Because chili is meant to be shared . . . not spilled.

Yes, my life changed forever on April 30, 2009. Forever for the better. I embrace being “the chili guy” and hope you and yours enjoy this cookbook as much as I enjoyed eating my way through the recipes.

Cheers,

Brian Baumgartner

Brian judging at the 2021 World Championship Chili Cook-Off, hosted by the International Chili Society (ICS).

A Brief History of Chili and Fun Facts

I like history. Do you like history? Before diving into the recipes, I want to touch on chili’s (or chilli’s) rich history and share a few stories. Can these accounts be proven? Not by me. But its complex past is sure to stir up the imagination as you prepare to make that food we call chili.

Chili’s history is anything but settled

Chili’s history is incredibly rich, and, as it turns out, even a bit . . . heated. The details of exactly how chili con carne—which translates to “chili with meat”—originated are blurry, but whether fact or fiction, they are fascinating either way.

By many accounts, it is a red-blooded American dish; it did not originate in Mexico. In fact, Mexico denies any association with chili, and only a handful of spots serve it. Parts of Mexico that do serve chili only do so to please tourists.

Some think it originated in the 1800s

A lot of historians claim the earliest versions of chili were made in the 1800s by the poorest class of people to stretch what little meat they could afford at market and stew it with as many peppers as there were pieces of meat.

Sister Mary’s traveling spirit

A Southwestern Native American legend claims the first chili con carne recipe was written in the 17th century by a mysterious nun, Sister Mary of Agreda of Spain, who was known as La Dama de Azul (“the lady in blue”). While she never physically left her convent, she claimed to have out-of-body experiences, when her spirit traveled to preach in faraway countries. After “returning” from one such trip, Sister Mary wrote down a recipe that called for venison or antelope meat cooked with onions, tomatoes, and chile peppers.

Soup of the Devil

Another (and more realistic) theory is that in 1731, a group of 16 families (about 56 people) emigrated to Texas, to what is now San Antonio, from the Canary Islands by order of King Philip V of Spain. His intention was to colonize and cement Spanish claims to the region. Historians say the women in those families would make a “spicy Spanish stew.”

However, these steamy new stews brought surprising controversy. A few Spanish priests assumed that chile peppers were aphrodisiacs and began to condemn their consumption. The priests’ warnings about the “Soup of the Devil” only fed people’s hunger more, and the popularity of chili spread like wildfire.

A cowboy’s staple

Everette DeGolyer was a rootin’-tootin’ Dallas millionaire who loved a zesty bowl of the good stuff. He found records of the first chili mix that dated to 1850. Written by Texan cowboys, it revealed their reliance on chili as a staple during their long travels. It noted that they pounded dried beef, fat, pepper, salt, and chile peppers together into rectangles, or “chili bricks,” that could be rehydrated with boiling water.

Jailbird stew

Chili was apparently common in the prisons of Texas, where the cheapest available ingredients were bread, water, and spiced beef. Turns out, the Texas prison system made such good bowls of chili that inmates would rate each jail based on that provision alone! Freed inmates would even write back to their favorite chili-serving prisons to ask for the recipe, while expressing it was what they missed the most from their time doing time.

San Antonio “Chili Queens”

Now we get to some serious chili ladies who were so serious about their dishes, they were dubbed chili royalty. In the 1880s, a group of women in San Antonio called the “Chili Queens” would feed people a stew they called chili at the Military Plaza, their first of many market locations. The women would make their renowned chili at their homes, load it onto their vibrant wagons donned with colored lanterns, and transport it to the market where they’d build mesquite fires to keep the food warm. From chili con carne to tamales and enchiladas, no matter who you were or where you were from, a day at the market wasn’t complete unless you paid the chili queens a visit!

Unfortunately, they were forced to close their business in 1937 once the town implemented sanitary standards. Their only two violations were flies and “poorly washed dishes,” and just like that, a 50-year tradition was gone. (Curse those 20th-century health inspectors.)

To commemorate the iconic Chili Queens, San Antonio held the first annual “Return of the Chili Queens Festival” in the 1980s in Market Square during its Memorial Day celebrations. For over a decade now, there is also an official Chili Queens Cook-Off event, along with the larger-than-life Tackiest Queen fashion contest.

Chili at the Chicago World’s Fair

Eventually, Texas-made chili received national attention (finally!) when a San Antonio chili stand was set up during a little event called the World’s Columbian Exposition, also known as the Chicago World’s Fair, in 1893.

A special blend of spices

Another Texan chili icon was DeWitt Clinton Pendery who owned a grocery store. Unfortunately, said store burned down. Fortunately, DeWitt discovered something great! He started to make and sell a special spice blend under the name Mexican Chili Supply Company. Today, Pendery’s spices and seasonings are still sold through members of his family.

Wolf Brand Chili was born

The first “branded” chili came to fruition in 1895 with a man named Lyman T. Davis. After making chili he’d sell from the back of his wagon for 5 cents a bowl, he opened a meat market and began to sell his chili in brick form under the brand name “Lyman’s Famous Homemade Chili.” By 1921, he was ready to can, and he named his new brand after his pet wolf. (Yes, you read that correctly—A pet wolf.) And thus, Wolf Brand Chili® was born!

The inventor of chili powder

William Gebhardt, owner of the Phoenix Café (now the Phoenix Saloon), is credited for inventing the all-powerful chili powder. He dedicated a lot of his time to perfecting the spices he used in his chili. In order to serve his dish year-round (at the time, chili was a seasonal food), Gebhardt would import Mexican ancho chiles from 500 miles away in large quantities so he could stock up his supply. He only had to figure out a way to store it all.

He started running the peppers through a home meat grinder. Eventually, he made a powder with ground chile peppers, cumin seed, oregano, and black pepper. He packaged the product in tiny bottles, then loaded them into a box for trade. He called it “Tampico Dust” at first, then later Gebhardt’s Eagle Brand Chili Powder in 1896. The factory he opened in San Antonio produced five cases of chili powder a week. From there, his business exploded and is known today as the popular brand, Gebhardt Mexican Foods Company.

The chili craze spreads

Around 1900, chili joints began popping up not only all over Texas, but also nationwide. Usually no more than a shed or a room with a hung blanket to separate the kitchen—that’s how you know it’s going to be really, really good—almost every town had somewhere to go to enjoy a bowl of steaming chili.

By the time the Great Depression hit, chili was the difference between starvation and surviving. It was cheap and crackers were free. There was even a saying that chili saved more lives than the Red Cross!

Chili vs. Chilli

You know things are getting heated when an entire city insists on spelling chili their own way. There are two theories as to why and how Springfield, Illinois, spells it “chilli.” The first points to a man named Dew Brockman in 1909—owner and founder of the Dew Chilli Parlor—who argued with the man who was painting his parlor’s sign. After insisting that the dictionary spells it both ways, Dew “won,” and “chilli” was born. The other theory is the spelling was simply made to match the first four letters in “Illinois.”

In 1993, Illinois’ state government passed legislation that declared Illinois as the “Chilli Capital of the Civilized World” and, yes, recognized its spelling their way.

Cincinnati chili is born

When you think of chili, you probably think of Texas first. But Cincinnati, Ohio, can arguably be thought of as a close second. Cincinnati chili differs from Texan chili in a few ways: the way the meat is cooked, its thinner consistency, and its unusual blend of spices that consists of cinnamon, cocoa, allspice, and Worcestershire. It’s also served on top of spaghetti.

This unique dish was born in 1922, created by a man named Tom Kiradjieff. An immigrant from Macedonia, Tom and his brother John opened a hot dog stand with a Greek-inspired spin. The only problem was no one cared about Greek food, so their business was failing. To stir up some attention, they then started to cook chili using Middle Eastern spices that could be served in different ways and called it “spaghetti chili.” “The works,” or Five-Way Chili, consisted of a pile of spaghetti topped with chili, onions, red kidney beans, and shredded cheese with a side of oyster crackers and hot dogs topped with more cheese.

Chili goes Hollywood

The most famous chili, however, brings us to Chasen’s Restaurant in Hollywood in 1936, where owner Dave Chasen kept his legendary recipe under lock and key. Everyone from actors to film crews to chauffeurs would come to the back door of Chasen’s to buy his chili. These chili-craving icons included Jack Benny, J. Edgar Hoover, Eleanor Roosevelt, and others. It’s even said it was Clark Gable’s last meal and that Elizabeth Taylor had 10 quarts sent to her while she was filming Cleopatra in Rome, Italy.

The first chili cook-off

While most say the first official World’s Chili Championship was held in 1967, technically, the very first cook-off was held on October 5, 1952, at the Texas State Fair Chili Championship in Dallas, Texas. The winner was Mrs. F. G. Ventura. Her recipe was declared the “Official State Fair of Texas Chili Recipe,” and she was named the first “World Champion Chili Cook.” She went on to hold her title as champion for the next 15 years.

A man named Joe E. Cooper was the event’s planner, and while chili cook-offs went on to explode in popularity across the nation, he died in December of 1952 and would never live to see any other than the very first one he himself orchestrated. A true chili tragedy.

A tale of chili and racecars

There were two things the famous racecar driver Carroll Shelby loved: racecars (of course) and chili—what a true American. Known for being a professional racing driver, automotive designer, and entrepreneur, one of his non-Ford related projects included organizing the iconic 1967 chili cook-off at Terlingua. It started as a party for chili fanatics, but evolved into an annual, world-famous championship. Shelby and his fellow judge, C.V. Wood, then founded the International Chili Society and its World Champion Chili Cook-Offs that still exist today!

During those yearly events, Shelby would go around handing out his own chili seasonings in brown paper bags he designed himself. His mix grew so popular that by the 6th ICS cook-off event, “Carroll Shelby’s Original Texas Chili Kit” was available on the market and, of course, still is.

Chili today

With such a joyride of a history, it’s no wonder why there are countless chili organizations, including the International Chili Society (my people!) and the Chili Appreciation Society International, which has about 50 subgroups across the United States and Canada. This one organization alone sanctions over 400 chili cook-offs each year that draw thousands of participants. And they’re all, you guessed it, serious about chili. And seriously good at making it!

Clearly, chili has become an iconic American dish that means so much more than just a bowl of beef and peppers. It represents a culture of food fanatics who love to share their recipes for generations to come, and that’s the goal of this book: to share with you a collection of seriously good recipes—whether they are passed down from days of old or new and original takes. But, no matter what, it’s yours to make, serve, and share.

CHILI TIMELINE

Pre-1700

Legend says Sister Mary writes a recipe with chile peppers from a dream

1731

Families in Texas make “spicy Spanish stew”

1850

Texas cowboys eat chili during long travels

1880

San Antonio “Chili Queens” fed the Spanish army

1893

Chili appears at the Chicago World’s Fair

1895

Lyman T. Davis makes the first branded chili

1896

Gebhardt’s Eagle Brand Chili Powder was born

1921

Wolf Brand Chili was born

1922

Cincinatti chili was born

1936

Chasen’s Chili serves Hollywood

1952

First cook-off held at the Texas State Fair Chili Championship in Dallas

1967

First World Champion Chili Cook-Off is held

The Recipes — My Search for the Perfect Pot of Chili

There I was in Myrtle Beach, South Carolina, surrounded by pots and pots of chili. A judge at the World Championship Chili Cook-Off, hosted by the International Chili Society. You know, the famous competition that Carroll Shelby helped organize. I looked around at the chili competitors— my people—rosy from the work of perfecting their dishes, anxiously awaiting the announcement of the winners, happy to gather in celebration of chili. “How did I get here?” I pondered.

It all began that fateful night of April 30, 2009. I spilled the chili and became “the chili guy.” Little did I know that I’d discover a new passion in my life— chili! I’ve been blown away by the chili community and their dedicated passion. So many people of different cultural backgrounds and differing tastes brought together by one dish! Vegans and carnivores, bean advocates and bean avoiders, Texans, South Africans, and others from around the globe—all here in search of the winning chili!

Inspired by their passion, I knew I just had to assemble a cookbook that features the best-of-the-best chili recipes for anyone to recreate some seriously top-tier dishes! I needed to find a chili for every unique flavor and secret ingredient.

But how? Where would I start?

And then it hit me—I knew exactly what I had to do. My only option to discover the world’s best chili recipes was to go on an epic voyage. To purely indulge myself, I’d refer to it as The Quest to Find the Best. I packed my bags, kissed my wife and children goodbye, and set out to find my destiny!

Determined and hungry, I trekked through deserts, swam across oceans, scaled mountainsides, battled wind and sky, rain and snow, searched high and low across the globe on a hunt for the most downright delicious bowls of chili I could find. Eventually, word of my epic chili expedition got out. I remember I was deep in the Amazon when I heard rustling leaves and breaking branches from right behind me. Quickly, I snapped around to find someone panting and thirsty, holding out a crumbled-up piece of paper. Puzzled, I traded her the paper for my canteen as she wiped her brow.

A Note About the Chili Categories

In my Quest to Find the Best, I uncovered so many different chili recipes, I needed to find a way to keep them all straight! I decided to group them into 10 different categories. I chose a category for each recipe based on the ingredients used, the inspiration behind the dish, and the description given by the contributor. Many of these categories are not “Official Competition” categories, and rarely are they agreed-upon or clearly defined, so I’ve included the generally accepted definitions for each at the beginning of their sections.

Chili Categories

• Chili con Carne

• Chili Verde

• White Chicken Chili

• Texas Chili

• Cincinnati Chili

• Turkey Chili

• Vegetarian Chili

• Black Bean Chili

• Homestyle Chili

• Chili Takes: Chili Dogs, Nachos, Cornbread, and More

“I’ve been trying to catch up with you since you crossed the Andes!” she puffed out. She gestured a tired hand to the paper. “That’s my great-great-grandmother’s chili con carne. It’s been passed down for generations. Maybe you’ll like it enough for your cookbook I heard you’re writing?”

I was flabbergasted. And inspired! One by one, more and more people were popping up everywhere along my trek. Carrier pigeons were swooping from the sky, smoke signals were sent, boats were docking along coastlines, and soon I had more chili recipes than I could carry! I hitchhiked my way back home where I found a swarm of people waiting for me on my front lawn, waving their beloved chili recipes in the air. A single tear glistened in my eye; it was the most beautiful sight I had ever seen. I literally had millions of chili recipes!

With so many recipes to review came the daunting task of narrowing it down. I spent the next eight months cooking, eating, and choosing. I was up day and night like a mad scientist wreaking total kitchen havoc. Some nights I manically laughed with glee, and other nights I cried like I was mourning a beloved friend. Every cut recipe hurt like a sucker punch to my heart. It was arguably one of the hardest things I’ve ever done in my life, but eventually, I had done it. I had a whopping 177 of the best chili recipes the world would ever know. And now, for the first time ever in chili history, they’re yours, too.

The recipes that follow were carefully (one might even say seriously) vetted and selected based on taste (of course) as well as originality. I scoured regional styles, from Texas to Cincinnati, and I also wanted to accommodate all taste buds, so you’ll find plantbased vegan and vegetarian recipes, white chicken chili, and the inclusion of unique ingredients, from mango and pumpkin to beer, coffee, wine, and more—even alligator for the adventurous eater! I can assure you that you’ll taste flavors that will absolutely blow your mind.

By making these recipes yourself, you’re taking part in the once-in-a-lifetime journey I went on myself to find them. What surrounds chili is a culture of sharing. It’s not only my honor that so many amazing people have shared their recipes with me, but it’s also my honor to share them with you. Compiling these recipes was an absolute joy, and after I eventually recovered from intense frostbite, I was completely floored by how talented and creative chili lovers are with their recipes. Trust me, there are ingredients you wouldn’t even think to put in chili but may not leave out ever again.

Not to sound boastful, but I’d be hard pressed to find a more eclectic and impressive collection of chili recipes anywhere else. I encourage you to challenge your chili skills and cook as many new styles as your chili pots can muster. The goal of creating this cookbook was to build the ultimate chili resource with the biggest assortment of recipes ever on the planet, all in one place—and I think we’ve gone and done it.

Enjoy, friends and chiliheads! And thank you for joining me on this chili journey.

Watch for the QR Codes

But wait, there’s more! I wanted to take things a step further to really bring this best-of-chili book to life, so I’ve included exclusive cooking videos. When you come across a QR code, simply open the camera on your phone or device, scan the code, and a link will appear for you to click and watch!

Brian’s Seriously Good Chili Recipe

This is it, folks. My own personal go-to chili recipe. Has it been passed down for generations? No. But it serves as my own best chili recipe that I cook all the time. Don’t be afraid to play! Like it spicier? Add red pepper flakes or Spicy Bush’s® Chili Beans. Like it thicker? Feel free to cook this over the stove all day. (Just add water as needed for best consistency.) I felt it was important to add my personal favorite recipe to this book, but know that it is always changing. I love exploring new flavors and employing new techniques every time I make it—so you should feel free to make any adjustments you love and send them along to me! Enjoy.

COOK TIME

1 hr.

Makes 6–8 servings

INGREDIENTS

• 1 tablespoon grapeseed oil (or cooking oil)

• 1 large yellow onion (or 1 cup shallots), chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, diced

• 2 pounds lean ground turkey (or lean ground beef), undrained

• One 6-ounce can tomato paste

• One 24-ounce can diced tomatoes

• One 16-ounce can tomato sauce

• ½ cup water (optional)

• ½ teaspoon black pepper

• 2 teaspoons salt

• 4 teaspoons chili powder

• 2 teaspoons ancho chile powder

• 4 teaspoons oregano

• 1 teaspoon sugar

• One 16-ounce can Bush’s® Pinto Beans in a Mild Chili Sauce, undrained

• One 16-ounce can Bush’s® Kidney Beans in a Mild Chili Sauce, undrained

• Garnish: shredded cheddar cheese

WATCH HOW TO MAKE THIS RECIPE

Good-to-Know Info

Have fun with your garnishes! Sour cream and shredded cheese are classic options, but you can change it up with pickled jalapeños, avocado mash, or crumbled tortilla chips. Just make sure what you choose complements your chili.

DIRECTIONS

  1. In a large pot, sauté the chopped onion, green bell pepper, and garlic in oil over medium-high heat. I like to use grapeseed oil because it’s a little less oily.

  2. Add in the ground turkey or beef. Before the meat has completely cooked, add the tomato paste. Finish browning the meat completely.

  3. Stir in the remaining ingredients, except the beans and the cheese. Bring to a boil. Reduce heat. Cover and simmer on low heat for 30 minutes (or longer until the desired consistency is reached), stirring occasionally.

  4. Then, 20 minutes before serving, add the beans. You can’t add the beans in right away or they get mushy.

  5. Finish with sharp cheddar cheese. Any leftovers are easy to freeze!

Sauté the onion, green bell pepper, and garlic over medium-high heat.

Add in the ground turkey or beef. Before the meat has completely cooked, add the tomato paste. Finish browning the meat completely.

Stir in remaining ingredients, except the beans and the cheese. Bring to a boil. Reduce heat. Cover and simmer on low heat, stirring occasionally.

Add the beans 20 minutes before serving.

Finish with sharp cheddar cheese.

Good-to-Know Info

Freezer tip! Pour individual portions of your chili into a gently greased muffin tin, then put the muffin-sized portions in their own freezer bags so you can individually reheat them as needed.

Recipe Conversions

Many recipes in this book use volume-based ingredients and can be converted to their metric volume equivalent (given below). If you would rather convert to mass (grams), you should research the correct conversion for the exact ingredient being measured, since different ingredients have different masses.

⅛ teaspoon = 0.6 mL

1 tablespoon = 15 mL

1 cup = 240 mL

¼ teaspoon = 1.2 mL

⅛ cup = 30 mL

1 fluid ounce = 30 mL

½ teaspoon = 2.5 mL

¼ cup = 60 mL

1 ounce = 28 grams

1 teaspoon = 5 mL

½ cup = 120 mL

1 fluid pound = 500 mL

½ tablespoon = 7.5 mL

¾ cup = 175 mL

1 pound = 453 grams

Hot Pepper Heat Scale

Scoville Heat Unit (SHU) heat ranges given are approximate. Because some chilies come in such a wide range of heats, not all chilies necessarily fit perfectly within the listed ranges.

Heat Level 1:

SHU 0–750

Heat Level 2:

SHU 500–1,200

Heat Level 3:

SHU 1,000–2,500

Heat Level 4:

SHU 1,000–5,000

Heat Level 5:

SHU 2,000–8,000

Heat Level 6:

SHU 8,000–20,000

Heat Level 7:

SHU 15,000–35,000

Heat Level 8:

SHU 20,000–50,000

Heat Level 9:

SHU 40,000–200,000

Heat Level 10:

SHU 100,000–2,200,000

Chili con Carne

In this traditional chili dish, beef, peppers, and spice are essentials.

Tomatoes, onions, and beans are commonly included, but meat is a must!

The Recipes

JK’S GO-TO CHILI

PERUVIAN CHILE CON CARNE

PAPA YOUNGBLOOD’S CHILI

MOM’S CHILI

DOUBLE MEAT FIVE-ALARM HABANERO CHILI

JB’S DEEP HEAT SWEET FEAT CHILI

CHEF KERIANN’S DRUNKEN CHILI

ELECTRIC PRESSURE COOKER CHILI

DUMP CHILI

ASIAN-SPICED PORK CHILI WITH BUTTERNUT SQUASH

THE DARK TRUTH STOUT CHILI

NO-FUSS CHILI

SWEET PAUL’S EASY CHILI

CARNE ASADA CHILE WITH CORNBREAD CRUMBLES

CHILI DULCE

STEAK ’N SHAKE–INSPIRED CHILI

BRAISED SHORT RIB AND CHORIZO CHILI

CHILI WITHOUT BORDERS

COACH’S NOT-SO-SECRET CHILI

WACIPI-INSPIRED CHILI

JB’s Deep Heat Sweet Feat Chili

Electric Pressure Cooker Chili

Asian-Spiced Pork Chili with Butternut Squash

Braised Short Rib and Chorizo Chili

JK’s Go-To Chili

For me, chili is comfort food. Although I usually get a hankering for this dish as autumn approaches, sometimes I want this comfort on a hot summer day. Remember, chili is always better warmed up the second day! Enjoy!

COOK TIME

1 hr. 30 mins.

Makes 6–8 servings

INGREDIENTS

• 2–3 tablespoons bacon drippings, duck fat, or butter

• ½ cup onion, diced

• ¼ cup bell pepper, diced

• 1 clove garlic, minced

• 2 pounds ground beef, lamb, or turkey

• 1 ¼ cups canned plum tomatoes, crushed with your hand

• 4 cups cooked kidney or black beans, drained

• ½ cup canned corn, drained (optional; I only use corn with turkey)

• 1 bay leaf

• 2 teaspoons to 2 tablespoons chili powder, depending on your taste and the powder’s strength

• Salt and pepper, to taste

• Serve with: cornbread, tortillas, or buttermilk biscuits

Directions

  1. Melt the bacon drippings, duck fat, or butter in a pan. I use bacon drippings with beef or lamb, duck fat for turkey, and butter when I have neither.

  2. Sauté the onion, bell pepper, and garlic in the fat over medium heat for 1–2 minutes.

  3. Add the meat. Stir and sauté until well done.

  4. Add the remaining ingredients (tomatoes, beans, corn, bay leaf, chili powder, salt, and pepper). Cover and cook slowly for 1 hour to 1 hour 30 minutes.

  5. Serve with your choice of either cornbread, tortillas, or buttermilk biscuits.

CHEF JEFFREY VADEN, White Plains, New York

New York chef Jeffrey K. Vaden was the owner of the former JK Restaurant & Bar, and currently owns Soul Luxe Caterers, bringing elevated and innovative soul food utilizing classic techniques to Westchester, NY. A contestant on Food Network’s Next Food Network Star, Jeffrey expanded his brand to both coasts. He also began teaching in 2015, is an adjunct professor of culinary arts, and has been a spokesperson and lecturer for HealthFirst Insurance Co., A.D.A., and The Cooking Studio at Zwilling’s U.S.

Instagram: @soulluxe101

Peruvian Chile Con Carne

The use of Peruvian Chile pastes really takes this chile con carne to a new flavor destination. The spice of the amarillo and earthy nature of the panca are a refreshing twist on this Tex-Mex classic.

COOK TIME

2 hrs. 30 mins.

Makes 4–6 servings

INGREDIENTS

• 4 pounds chuck steak, chunked

• 1 pound cured pork jowl, diced

• ½ cup Peruvian ají panca chile paste

• ½ cup Peruvian ají amarillo chile paste

• ¼ cup espresso chile rub (I use Spiceology® Cowboy Crust)

• ⅛ cup cumin, roasted

• ⅛ cup coriander

• 2 tablespoons dried oregano

• 1 tablespoon salt

• ½ cup garlic, minced

• 2 cups onion, diced

• ¼ cup tomato paste

• One 14-ounce can fire-roasted tomatoes

• 8 cups beef stock

• 1 cup flour

• 1 teaspoon salt

• 4 tablespoons canola oil

• Garnish and serve with: tortillas, pickled jalapeños, green onions

Directions

  1. Dice the chuck steak and dust with salt and flour. Reduce pork jowl in a large stockpot. Add the steak to the pot and slowly brown the beef on all sides in small batches, making sure not to crowd the bottom of the pot. Remove from the pot and drain.

  2. Heat the canola oil in a pan. Sauté onions and garlic for 3 minutes. Add beef back to the pot with onions and garlic.

  3. Add the espresso chile rub and all other spices. Incorporate the ají pastes, tomato paste, and tomatoes. Add beef stock and bring to a boil. Once thickened, reduce heat and simmer for 2 hours, stirring often to keep from sticking.

  4. Serve with tortillas, pickled jalapeños, and green onions.

CHEF CHRISTIAN GILL, Cincinnati, Ohio