Just to get you ready for all the fun chili con carne cookoffs, here’s our rather complete series of articles on what many people call:
The Most Popular Fiery Dish!
I explore the origins and history of chili, and then detail how it captured the imagination of amateur cooks around the country. In four chapters, I cover how to create cook-off winning chili, from the chiles to the meat, to the other ingredients, and finally the cooking and serving techniques.
All chapters have appropriate recipes. The next three chapters document the history, with recipes, of the two major chili cook-off sanctioning organizations, as well as the upstart chilis from states other than Texas and California. In the final chapter, I present my collection of chili philosophy and humor. It’s all right here.