Top 10 Best Chili Recipes

There's something about eating a nice, hearty bowl of chili that warms us down to our toes. Doesn't matter what time of year - anytime is chili time! It's fabulous how many varieties of chili recipes exist in the cooking universe. Here's a small sample of some great chili recipes.

Award Winning Chili - Made with beef brisket, garlic, V8 juice, jalapeño pepper, spices, beer and your commitment to production great chili. You'll win awards in your own kitchen after production this tasty chili.

Truffle Sauce

Authentic Texas Chili - Made with top round beef, garlic, green peppers, dried chilies, beef stock and hot sauce. This chili brings you a taste of the old Southwest - open prairie, a cozy fire and a cowboy strumming a tune on his guitar.

Top 10 Best Chili Recipes

Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates Best

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Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates Overview

The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow

In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business.

Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood.

Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike.

Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit, Pure Chocolate is a must-have for any chocolate aficionado.

Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates Specifications

A history of chocolate in Seattle predated the opening of Fran's some 20 years ago. But Fran Bigelow single-handedly altered the entire landscape. She had meant to open a pastry shop and discovered that truffles were among the deep dark concerns of Seattle residents. Her Gold Bar became a gold standard for adult candy bars, in Seattle and then across the nation. Fran Bigelow would never claim the renown she so deserves, but would instead most likely spread the credit around like a chocolate butter glaze on one of her earth shattering cakes. But the proof is in the pudding and the pudding--called Princess Pudding--can be found on page 140 of Pure Chocolate, Fran Bigleow's distillation of all she knows. She holds nothing back. She shares freely, confidently.

"If you are patient and understand its unique properties," Bigelow says in her introduction, Everything You Need to Know About Chocolate, "chocolate will repay you with the most perfect pleasure." Can you imagine? Perfect pleasure? Bigelow unlocks the secrets, one after another. She cautions all along, however, that patience is essential. "If you're one of those folks who thinks life is too short to stuff cherry tomatoes," Bigelow intones, "you may not have the patience for tempering chocolate." She establishes up front the basic rules of working with chocolate, then proceeds to act like best friend and coach in each and every recipe. The experienced baker and chocolatier may jump right in. For the new comer, Fran suggests those recipes that are easiest to master and act as building blocks for more complex procedures. Your results, in other words, are guaranteed.

In 10 chapters Bigelow moves from cookies and brownies (you may think you know brownies; you may want to reconsider), through tortes, tarts, cakes, cheesecakes, puddings, and custards. Pure Chocolate is worth its weight if only for the chapter on ice cream and sorbet. There are glorious sauces and delicious chocolate drinks. And finally, the chapter on truffles that begins with the introduction to tempering chocolate, one of the great mysteries on the kitchen.

Seattle learned 20 years ago that all it thought it knew about chocolate had to be relearned over and over again with return after return to Fran's. That this fabulous experience has been packed in between two covers and sent home to the diligent cook, well, that's Fran Bigelow right there, sharing all she knows. --Schuyler Ingle

Customer Reviews

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Bill's Prize Winning World Best Chili - Made with lean ground chuck, lean ground pork, lean beef chuck, onions, tomato sauce, powdered mole (mo-lay), hot sauce and spices. This fabulous chili recipe is undoubtedly for the true chili connoisseur.

Chili's bistro Southwest Chicken Chili - Made with navy beans, kidney beans, chicken breast, tomatillos, jalapeño pepper, green pepper, onions, lime juice and chili spices. If you've ever enjoyed this dish at Chili's bistro and wondered how they make it. Now you know.

Down Home Crockpot Chili - Made with kidney beans, ground beef, garlic, tomatoes, cayenne pepper, chili seasoning, and spices. A savory slow-cooker chili recipe with a tasty homemade flavor.

Texas Beer Chili - Made with ground beef, pinto beans, tomato sauce, tomatoes, beer, onion and spices. A straightforward yet hearty chili to enjoy with thick slices of toasted garlic bread or tortilla chips.

Wendy's Chili - Made with ground beef, kidney beans, onion soup, tomato paste, spices. I love Wendy's chili. Eat this when you have a cold - it'll make you feel better.

White Bean Chili - Made with chicken, white beans, pepper jack cheese, and mild salsa. A great chili recipe to make when you're in a hurry to eat.

Best Cincinnati Chili - Made with ground beef, tomato sauce, garlic, Worcestershire sauce, cinnamon, allspice and chocolate. Cincinnati is sublime for this sweet and spicy salsa. Serve it over spaghetti noodles with sprinkled cheese on top - yum!

Uncle Jim's Award Winning Vegetable Chili - Made with pinto beans, kidney beans, black beans, garbanzo beans, corn, zucchini, jalapeño chilies, onions, green peppers, carrots and spices. Who needs meat when you can enjoy this hearty vegetarian chili instead? Sprinkle some grated cheddar cheese on top to make it extra special.

Top 10 Best Chili RecipesChefs@Google: Mark Bello Video Clips. Duration : 68.87 Mins.

Mark Bello, founder of Pizza a Casa Pizza School, is a tour-de-force of creativity and energy, sharing his knowledge and love of pizza with unpretentious ease. Born in NYC and raised on the famous thin crust pizzas indigenous to his NY and NJ upbringing, his passion for pizza was put to the test while he worked his way up to an MFA in Sculpture from The School of The Art Institute of Chicago. Far from home and in a land of deep-dish and dismal fast-food pizzas, he vowed to feed his need for the pizzas of his youth, so he took to the kitchen and mastered a recipe for perfect pizza baked in the home oven. After a decade-plus of refining, including a period of living, eating and cooking in Italy, Mark returned in 2005 to his East Coast roots and established Pizza a Casa as an artisanal catering and educational company. For the next five years, he taught at various venues around New York City, including the Astor Center, Whole Foods, and Murray's Cheese. Urged forward by increasing demand for pizza education and pizza gear recommendations, Mark opened the Pizza a Casa Pizza School and retail shop in April 2010. His pizzas have been praised in publications including Time Out New York, Food & Wine, Tasting Table, The Village Voice, Epicurious.com, Entrepreneur and were a sold-out hit at his demonstration and tasting at the James Beard House. Mark's pizza expertise has also been featured on Martha Stewart's "Morning Living" radio and Travel Channel's "Food Wars: NYC Pizza ...

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