Books for cooks | Putting a contemporary spin on chili
Source: Kansas City.com
Tired of the traditional bowl of Reno Red?
Jane Butel is ready to help you shake things up. For starters, try her Butternut Squash and Black Bean Chili, Moroccan Chili made with lentils or White Lobster Chili.
A Tex-Mex cooking authority, Butel offers up 130 new and revamped recipes in
Chili Madness: A Passionate Cookbook (Workman, $12.95). Much has changed in the world since Butel caught the attention of chiliheads in 1980 with her cookbook. Vegetarianism is on the rise, new-fangled chilies are routinely available in supermarkets and the nation’s collective heat index has risen a few Skoville units.
The cooking teacher is also owner of Pecos Valley Spice Company and the author of more than 15 cookbooks. Her Southwestern Cooking School was named by
Bon Appetit as one of the world’s “ultimate getaways for foodies.”
Butel’s updated paperback includes plenty of surprising yet contemporary flavor combinations, including Chipotle Chili, Chorizo Turkey Chili and Blue Heaven Chili garnished with blue cheese crumbles.
And don’t forget to check out the intriguing sides that range from funky to red hot. Chile-Spiced Goat Cheese Spread, Indian Fry Bread, Prickly Pear Margaritas and Hot Fudge Souffles With Dulce de Leche Ice Cream caught my eye.
Every recipe has an icon that indicates how fiery the dish: mild, a bit of fire, hot and hot enough to make you …
| Jill Wendholt Silva, The Star
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