The Chili con Carne Project

The GREAT Chili con Carne Project: Bibliography

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The Chili con Carne Project


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  • Associated Press. “State Accepts Chile Challenge,” Las Cruces Sun-News, Mar. 12, 1993, A-1.

  • “Chile or Chili?” Albuquerque Tribune, June 14, 1985.

  • Baldwin, Pat. “Texans All Hot Over Illinois’ ‘Chilli’-State Claim.” The Dallas Morning News, Nov. 2, 1993, 8D.

  • Bianco, Marie. “Chile Cultists Keep Contests on the Front Burner.” Albuquerque Journal, Mar. 14, 1991, B-1.

  • Booth, George C. The Food and Drink of Mexico. Menlo Park, CA: The Ward Ritchie Press, 1964.

  • Bridges, Bill. The Great American Chili Book. New York: Rawson, Wade Publishers, 1981.

  • Brittin, Phil and Joseph Daniel. Texas on the Halfshell. Garden City, NY: Doubleday & Co., 1982.

  • Brooks, William T. Chili, Chile, Chilli, Chille. Cornville, AZ: CBK Productions, n.d.

  • Butel, Jane. Chili Madness. New York: Workman, 1980.

  • Calhoun, Ray. Pretty Faire Eats. Richardson, TX: Ray Calhoun, 1991.

  • Caldwell, Red. Pit, Pot & Skillet. San Antonio: Corona Publishing, 1990.

  • Carlisle, R. F. “A Systems Engineering Analysis of a Process: How to Cook Winning Chili.” Unpublished ms., 1986.
  • Chili. 1979–. Newport Beach, CA: P.O. Box 2966, 92663. Official Publication of the International Chili Society. Ed. by Jim West.

  • Chili Appreciation Society, International. Official CASI Rules. Dallas: CASI, Inc., 1992.

  • Cogan, Floyd J. and Bessie D. The Devil’s Sourcebook of Chili and Other Hellish Things. Waterville, OH: Floyd J. Cogan Enterprises, 1980.

  • Cooper, Joe. With or Without Beans. Dallas: William S. Henson, Inc., 1952.

  • Cox News Service. “Wimberly Family Cooking Up Texas Chili Dynasty.” San Antonio Express-News, Jan. 27, 1993, 5B.

  • Crum, John K. “A Small Dissertation Upon Chili con Carne.” Washington, D.C.: American Chemical Society, 1987.

  • DeWald, Louise. Arizona Highways Heritage Cookbook. Phoenix: Arizona Department of Highways, 1988.

  • DeWitt, Dave and Nancy Gerlach. “The Evolution of Chili con Carne.” The Whole Chile Pepper, Winter, 1989, 14.

  • Domenici, Peter. “The Correct Way to Spell Chile.” The Congressional Record, Vol. 129, No. 149 (Nov. 3), 1983.

  • Earl, Johnrae and James McCormick. The Chili Cookbook. Los Angeles, Price/Stern/Sloan, 1972.

  • Eckhardt, Linda West. The Only Texas Cookbook. New York: Grammercy Publishing Co., 1985.

  • Evans, George W. B. Mexican Gold Trail, The Journey of a Forty-Niner. San Marino, CA: The Huntington Library, 1945.

  • Fischer, Al and Mildred. Chili Lovers’ Cook Book. Phoenix: Golden West Publishers, 1984.

  • Freelander, Douglas. “Chili Cook-Off Draws Record Crowd.” Houston Post, Jan. 24, 1993 A-23.

  • Geltner, Herb and Chris. Chilimania! The Chilihead’s Handbook. Merrit Island, FL: GSC Books, 1992.
  • Goat Gap Gazette

  • 1985–. Houston, TX: 5110 Bayard Ln. #2, 77006. Judy Wimberly, Pub.; Jo Ann Horton, Ed.

  • Gomez, Bill. Interview, December 2, 1993.

  • Herter, George Leonard and Berthe E. Herter. Bull Cook and Authentic Historical Recipes and Practices. Waseca, WI: Herter’s, Inc., 1960.

  • Heywood, Jim. “Chili: the All-American Dish.” Taste, Culinary Institute of America, Vol. 21, No. 1, Spring/Summer, 1993, 22-23.

  • Horton, Jo Ann. “The Chili Appreciation Society, International–A History, Sorta.” The Whole Chile Pepper, Winter, 1989, 22.

  • “Not By Chili Alone: What Chiliheads Cook When They’re Not Cookin’ Chili.” Chile Pepper, Sept./Oct., 1990, 28.

  • Housholder, Andy. How to Make a Championship Chili and Win! Mesa, AZ: Hi-Co Western Products, 1990.

  • Hudgins, Sharon. “Red Dust: Powdered Chiles & Chili Powder.” Oxford, England: Oxford Symposium on Food & Cooking, 1992.

  • Huebner, Jeff. “United for Chili.” Chicago Tribune, Nov. 7, 1991.

  • Jamison, Cheryl Alters and Bill Jamison. Texas Home Cooking. Boston: Harvard Common Press, 1993.

  • Kolpas, Norman. The Chili Cookbook. Los Angeles: HP Books/Price, Stern, Sloan, 1991.

  • Linck, Ernestine Sewell and Joyce Gibson Roach. Eats: A Folk History of Texas Foods. Fort Worth: Texas Christian University Press, 1989.

  • Logan, Paul. “Chile Cook’s Efforts Spiced with Taste of Success.” Albuquerque Journal Business Outlook, Feb. 8, 1988, 17.

  • Marshall, Thom. “Consumed by Bowls of Red.” Houston Chronicle, June 7, 1991, A-25.

  • McGee, Harold. On Food and Cooking. New York: Charles Scribner’s Sons, 1984.

  • The Curious Cook. San Francisco: North Point Press, 1990.

  • McNeil, Blanche and Edna. First Foods of America. Los Angeles: Suttonhouse Ltd., 1936.

  • Miller, Mark. “Chile Flavor Descriptors.” Flyer from his lecture at Santa Fe Wine and Chile Festival, Sept., 1993.

  • Morton, Julia. Herbs and Spices. New York: Golden Press, 1976.

  • Neely, Martina and William. The International Chili Society Official Chili Cookbook. New York: St. Martin’s Press, 1981.

  • Ortiz, Elisabeth Lambert. The Complete Book of Mexican Cooking. New York: M. Evans, 1967; Bantam, 1976.

  • The Encyclopedia of Herbs, Spices & Flavorings. New York: Dorling Kindersley, 1992.

  • Patoski, Joe Nick. “Chili Relations.” Texas Monthly, Nov., 1992, 60.

  • Pendergrast, Sam. Zen Chili. Abilene, TX: Little Red Hen Press, 1983.

  • “Requiem for Texas Chili.” The Whole Chile Pepper, Winter, 1989, 28.

  • Pickard, Nancy and Virginia Rich. The 27-Ingredient Chili Con Carne Murders. New York: Delacorte Press, 1993.

  • Potts, Richard L. “Pardon My Emission: Our Most Explosive Article Yet.” Chile Pepper, May/June, 1993, 46.

  • Preston, Mark. California Mission Cookery. Albuquerque: Border Books, 1993.

  • Robinson, Randy. “A View from the Top.” Official Publication of the International Chili Society, June-Aug., 1992, 15.

  • Rosenblatt, Richard. “Chili Bill Hottest Topic in Congress.” Albuquerque Journal, Sept. 13, 1993, A-1.

  • Ruark, Lou Ann. “When Not Lobbying for Chili, He’s Eating or Judging It.” Tulsa World, Sept. 9, 1989.

  • Schad, Tom. “The Spicy History of Chili.” Kansas City, MO: Gilbert & Christopher, 1993. (Press Release)

  • Smith, H. Allen. “Nobody Knows More About Chili Than I Do.” Holiday Magazine, Aug., 1967.

  • The Great Chili Confrontation. New York: Trident Press, 1969.

  • St. Ann’s Society. Mission Cookbook. Tucson: St. Ann’s Society, 1909.

  • Stern, Jane and Michael. Way Out West. New York: HarperCollins, 1993.

  • Stiger, Susan. “Rival Cities Pepper Mexican Cook-Off.” Albuquerque Journal, Dec. 10, 1987, D-1.

  •  “Santa Fe Wins Chile Challenge.” Albuquerque Journal, Nov. 11, 1988, F-7.

  • Stock, Melissa T. “Viva Terlingua!” Chile Pepper, Vol. VII, No. 5 (Sept./Oct.), 1993, 18.

  • Thompson, Chuck. Chuck Thompson’s Canned Chili Report. Houston: Chuck Thompson, 1992.

  • Thorne, John. Just Another Bowl of Texas Red. Boston: The Jackdaw Press, 1985.

  •  “Just Another Bowl of Texas Red.” Chile Pepper, Sept./Oct., 1990, 37.

  • Tipton, Alice Stevens. The Original New Mexico Cookery. Santa Fe: New Mexico State Land Office, 1916.

  • Tolbert, Frank X. A Bowl of Red. New York: Doubleday, 1966.

  • Valentine, Tom. “How to Get the Most Out of a Chili Cookoff ‘Happening.'” Chili, 1985, 22.

  • West, Jim and Ormly Gumfudgin. “The International Chili Society–History, Maybe.” The Whole Chile Pepper, Winter, 1989, 25.

  • Whelpley, Keith. “Chile Event Aims at Texas. Las Cruces Sun-News, Dec. 16, 1992, A-1.

  • Wood, C.V., Jr. “How to Judge a Chili Cookoff.” Chili Magazine, Vol. 1, No. 1, 1980.

  • York, A. Vann. Personal correspondence, Oct. 12, 1993.

  • Zumwalt, Betty. Ketchup, Pickles, Sauces: 19th Century Food in Glass. Sandpoint, ID: Mark West Publishers, 1980.


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