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Chili Madness
Ignite Your Passion for the Ultimate Bowl of Red
Are you ready to succumb to the irresistible allure of chili? "Chili Madness" by Jane Butel is more than a cookbook—it's a fiery manifesto for anyone who's ever craved that perfect, soul-warming bowl of blessedness. Drawing from the rich traditions of the Southwest, this passionate guide explores the origins of chili, from legendary tales of Spanish nuns and trail cooks to the fierce rivalries of modern cookoffs. Butel, a devoted chili aficionado, shares her insider knowledge on everything from selecting the finest chile peppers—whether fiery jalapeños, robust anchos, or mild Anaheims—to mastering essential spices like cumin, garlic, and Mexican oregano for flavors that sing.
At the heart of "Chili Madness" lies a treasure trove of over 35 tested recipes, curated from chili legends and contest champions. Savor classics like the Pecos River Bowl of Red, a pure, authentic Southwestern staple with tender beef and a blend of hot and mild chiles that builds layers of heat and depth. Venture into bold innovations such as Jay's Chili, packed with bell peppers, celery, and a kick of jalapeño for a vegetable-infused twist that won the 1977 World Championship. Or try Reno Red, enriched with cider vinegar, paprika, and mashed dried chiles for a hearty, award-winning brew from 1979. You'll also find gems from culinary icons: Craig Claiborne's no-salt version, balancing cumin and red wine vinegar for crave-worthy satisfaction; Pierre Franey's quick yet flavorful take; James Beard's sophisticated spin; and Bert Greene's peppered delight.
Whether you're a purist sticking to beef and chiles or an experimenter adding pork, chicken, beans, tomatoes, or even chocolate, these recipes cater to every palate—from fiery hot to mildly robust. Learn pro techniques in the "Basic Training" section, including how to parch peppers, achieve the ideal "chili grind" for meat, and simmer uncovered for maximum flavor melding. Discover cookoff secrets, mail-order sources for premium ingredients, and perfect pairings like sour cream, grated cheese, or a bed of stewed pinto beans.
This digital edition delivers the full experience in two formats: a high-resolution PDF preserving every vivid photograph and illustration by Jerry Darvin, and a searchable PDF for effortless navigation through recipes, tips, and the index. Unleash your inner chilihead and transform ordinary meals into passionate feasts—download "Chili Madness" today and let the madness begin!