There are five major species of chile peppers and thousands of varieties, in a wide range of sizes, shapes and colors. Even experts disagree about how many there actually are. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through dozens of chiles and provides absorbing information on everything from the historical and geographic origins of chiles to information on the Scoville scale (which measures the hotness of a chile and was invented by Wilbur Scoville) to the health benefits of chiles and finally, 250 delicious and inventive recipes.
Full color throughout, this book takes inspiration from chiles and embraces them with an enthusiasm that maximizes their true flavor potential. From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, this incredible collection of recipes is sure to make you a lover of all things chile.
If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.
If you are longing for some chile heat, these spicy chicken wings from The Chile Pepper Bible are just the thing
This is my version of chicken cooked with Basque ham (either Bayonne or serrano) and plenty of peppers. It appears in my book The Chile Pepper Bible. I love the hint of heat that the French chile, piment d’Espelette provides.
This is an updated version of classic French pots de crème. You won’t taste the chile, but it adds appealing depth to the flavor of the chocolate. Served with a big dollop of sweetened whipped cream, this dessert is a welcome indulgence.
This dip is a perennial hit…and a perfect dish to serve at a Super Bowl get-together. I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with tortilla chips or a slice of warm gluten-free cornbread.
If you are looking for a pre-dinner nibbly that is delicious, nutritious and delightfully different,
look no further than this Greek inspired meze.
This is the kind of chili I grew up eating. Made with ground beef, red kidney beans and tomatoes, it is easy-to-make and oh-so-yummy.