“Killer Chili” serves up the hottest chili recipes from 50 renowned restaurants in the US and Canada. This latest mouthwatering volume of the Killer series follows on the heels of the popular “Killer Ribs” and “Killer Pies,” and presents the best bowl-filling fare in North America. Filled with savory secret formulas, including a beer-laden chorizo sausage chili, a tempting Cape Cod seafood variety, a meatless Southwestern vegetable chili, and a rosemary-flavored Tuscan version, this cookbook contains old favorites, exotic new twists, and everything in between to satisfy any craving for a steaming bowl of red.
