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Hello, I'm Brian Baumgartner and I take chili very seriously.
So seriously that I’m working on a new cookbook dedicated to my all-time favorite dish! It will feature over 100 amazing chili recipes by people from all walks of life, from award-winning chefs and celebrity favorites to family, friends, and fans showcasing their own delicious, down-home chili recipes.
My goal is for Seriously Good Chili Cookbook to become a best seller and the ultimate cookbook for chili enthusiasts around the world to find amazing and creative recipes for all occasions, all seasons, and in all their favorite chili categories. And there’s no better way to achieve this goal than by inviting you to submit your favorite recipe for consideration!
Below is a guide to the main categories we will feature with a description to better understand what makes a true-blue Texas Chili versus a mouthwatering Chili Verde.
- You can submit as many recipes as you wish.
- The deadline for submissions is November 12, 2021.
- An email notification will be sent to you by December 17th confirming if your recipe has been selected.
- If your recipe is chosen, you will receive a complimentary signed copy from Brian, as well as an opportunity to purchase additional copies at a discount from Fox Chapel Publishing.
Chili Category Descriptions
Black Bean Chili
Can be made either with or without meat, so long as there are lots (and lots) of black beans! Veggies and spices can also be included, which makes for a great vegan option.
Chili Con Carne
Traditional chili dish with beef, peppers, and spice at its core. Tomatoes and onions on occasion, but no beans.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Chili Verde
Pork marinated in a chile verde sauce. Occasionally incorporates white potatoes to thicken it up a bit.
Cincinnati Chili
A savory, saucey mixture of beef, beans, onions, and lots of cheese, all topped on a pile of spaghetti.
Texas Chili
Usually consists of chili pepper-marinated beef and some extra spices. But definitely no beans and no tomatoes!
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Turkey Chili
A spin on chili con carne, ground beef is replaced with ground turkey for a healthier option with less fat.
Vegetarian Chili
Options abound! Some people use sweet potatoes and/or beans in place of meat.
White Chicken Chili
Shredded chicken with pale cannellini beans. Peppers and spice can be added to toss in some heat.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Chili Dogs/Nachos/Snacks
Chili on nachos, chili on hotdogs, chili on anything in any way!
Image See More
DIRECTIONs
1. Brown meat in Wesson Oil or kidney suet, adding black pepper to taste.
2. Drain meat and add chili powder, cumin, MSG, garlic, and chopped onions.
3. Cook 30-45 minutes using as little liquid as possible; add water only as necessary.
4. Stir often.
5. Remove skins from boiled pods, mash pulp, and add to meat mixture (or add 3 ozs of New
Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef
broth, Ortega green chiles, Hunts stewed tomatoes, and Tabasco sauce.
6. Simmer 30-45 minutes.
7. Stir often.
8. Dissolve masa flour into remaining beef broth, pour into chili.
9. Simmer 30 minutes.
10. Stir often.
INGREDIENTS
Reno Red
Recipe by Joe & Shirley Stewart
Joe and Shirley Stewart took home the first-place trophy for this award-winning chili dish in
1979 during the Sierra, Nevada regional cook-off.
Serves 4 to 6
Ingredients
· 3 pounds round steak, coarsely ground
· 3 pounds chuck steak, coarsely ground
· 1 cup Wesson Oil or kidney suet
· 1 3-oz bottle of Gebhardt Chili Powder
· 6 tablespoons cumin
· 2 tablespoons MSG
· 6 small cloves garlic, minced
· 2 medium onions, chopped
· 6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle
· New Mexico chili pepper
· 1 tablespoon oregano, brewed in 1/2 cup Budweiser beer (like tea)
· 2 tablespoons paprika
· 2 tablespoons cider vinegar
· 3 cups beef broth
· 1 4-oz can diced Ortega green chilies
· 1/2 of a 14 1/2-oz can Hunts Stewed Tomatoes (or to taste)
· Dash of Tabasco sauce
TERMS AND CONDITIONS
- I agree to give Fox Chapel Publishing (Brian’s Seriously Good Chili Cookbook publisher) all rights to reproduce my chili recipe and photo in print and eBook versions.
- I agree to give Fox Chapel Publishing the rights to use my recipe and photo for promotional purposes.
- I confirm that my recipe submission is my own original (or family) recipe and not copied from any source including but not limited to chefs, restaurants, food package labels.
- I understand that I will not receive financial compensation if selected.