Today is National Chili Day-the fourth Thursday in February. I have a few unusual cookbooks describing their takes on Chili. The first is a hardbound fliptop book called “One-Pot Cookery”, by Eidola Jean Bourgaize, published 1953. This book has two recipes, Eastern and Western style. Without giving it all away, I would combine together the seasonings of both into just one pot.
The next book was given to me for a reason I will discuss later. “Chili Nation, The ultimate Chili Cookbook with Recipes from Every State in the Nation” by Jane and Michael Stern, 1999. You could not go wrong with this book if you could only have one for chili. The authors wrote “Roadfood” books and are famous for their reviews of restaurants, and traveling stories. Just buy this book; to cook with or just to read.
Next is an unusual book “Electric Skillet-Frypan Cookbook” by Roberta Ames, 1955. The author states “the electric skillet is the most versatile of present -day appliances. It’s a joy to use all day long, for with a twist of the dial, almost any kind of cooking is possible.” The Chili recipe was OK, but the Old Fashioned Brown Beans right above it was really good. The cookbook was effective for all of the various types of food and cooking methods to just use an electric skillet. I still have an electric skillet that was given as a wedding gift. The wedding card is in the box; we use the skillet once every three or four years.
Next is a little book called “The Chili Pepper Book” by Carolyn Dille and Susan Belsinger, 1994. It has several good chili recipes, but I really like the one for making chili powder. What a great idea. It is something I have not yet made the time to cook, grind and mix.
Another small book is “Some Like It Hot, Chile cookbook” by Barbara Soden, 2000. It has a good Black Bean Chili, along with all types of ways to incorporate various chiles into many recipes.
This is the oldest cookbook/recipe for Chili I have in the Library. “Household Discoveries and Mrs. Curtis’s Cook Book” 1904. It has an interesting recipe that involves putting the ingredients together in to a bean pot (dutch oven) and bake for 3 to 4 hours-no browning. I liked the ingredients for spicing (like powdered mustard mixed with a little vinegar, rings of red peppers, and shaved onion) but I did not like that they recommended using lima beans. (shudder!)
I started a chili cookoff when I worked at Target. It became a big February event. I lost to the same person-our personnel manager, 4 years in a row. It was a yearly competitive throwdown. Jibes and slander were everywhere. Then in 2004-twenty years ago, I immersed myself in studying not just taste, but ambiance and the true essence of Chili. As a result, my ‘Chilly Willy not so chilly Chili’ won top honors. Even my decor was a winner. ( I used a small pot in my display that she had given as a gift, and then used it against her.) I received the trophy, and the Chili Nation Cookbook.
My heart is a little heavy writing this tale of hot chili. My chili nemesis was actually a dear friend that passed away three years ago. While she brought the heat when we cooked against each other, she was truly a pretty cool friend. I miss her, and those chili cook-offs. It was where flavors collided and puns simmered.
Librarytomes 