Kitap Yakıcı’s Reviews > Chili Nation > Status Update

Idaho - Chili C’oeuer d’Alene

Paniolo Macadamia Nut and Chipotle Chili - maybe the best recipe in the book so far.

Georgia Pork and Peanut Chili

Florida’s Cuban expat influenced Havana Moon Chill smells yummy on the stove

Cooking my way through this book one state (or, in the case of the chapter I just finished, federal district) at a time. The last chapter was DC's "Serious Capitol Punishment Chili" which featured dark chocolate and ground coriander as two key ingredients.

Herb garden springtime chili, Connecticut - light tomatillo-and chicken-based, not much spice yet quite flavorful. Especially fun to make with herbs fresh from the garden. The idea of serving it on boiled spring potatoes is inspired.

Finally got around to making the amazing Venison Chili with Snowcap Beans as the Colorado recipe. Had to find and purchase venison when it was available and I could afford it. Ordered the Snowcap beans (a variety of pinto?) from Purcell Mountain Farms.

Made the Arkansas Hot Spring Chili-Tamale Spread. This is a recipe for a kitchen team. Took me four hours to prepare the chili for the tamales, the masa, the tamales themselves, the chili for the topping, and the "spread" itself, which is basically a layered casserole. It was my first time making tamales, which came out a bit dry. Like most casseroles, this is better the second day! Next up, California.

Going through this book recipe-by-recipe, which in this book also means state-by-state. I've finally committed to making the Arkansas recipe for tomorrow, for the purposes of assembling my grocery list and making progress on this book. Here's the hitch: the recipe, Hot Springs Chili-Tamale Spread, includes, per the name, tamales. Homemade tamales. They seem daunting, but I bet they're easier than I think.