By People Staff
February 09, 1981 12:00 PM

by Jane Butel

“New Mexicans are committed to the idea that chili must be pure…heavy on the chili and light on the meat…Next door in Texas (and elsewhere), however, chili nearly always contains coarse-ground beef, chili, garlic, cumin and onions—and perhaps beans and tomatoes. Texans may even include such exotica as cinnamon or ground almonds.” This cookbook has almost 40 recipes for the divine dish and serves the timid who like their chili mild (First Love Chili) as well as those who want their sinuses cleared by the first spoonful (Navajo Green). The lore in this book is almost as tasty as a steaming bowl of Reno Red, with saltines and a can of Pearl on the side. (Workman, $3.95)

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