Beans, No Beans, and Everywhere in Between: a Regional Tour of American Chili American Classics Book

What makes chili real chili?Ask ten Americans and you’ll get ten different answers—bean chili, no-bean chili, smoky chili, sweet chili, white chili, green chili, game-day chili, diner chili, competition Texas red… and every one of them is somebody’s favorite.Beans, No Beans, and Everywhere in Between: A Regional Tour of American Chili is your all-in-one chili cookbook that celebrates every style, across the United States, without picking sides.Written by Kansas native Travis Morrow, this book takes you on a flavor-packed road trip through the country—serving up bowls that are bold, comforting, and proudly regional. From classic Midwest stove-top chili to Cincinnati-style “five-way,” from Cajun heat to Pacific Northwest depth, you’ll find something here for every chili lover at your table.Inside, you’ll discover 60 fully detailed recipes, including:Texas-style no-bean competition chili with deep chile flavorCincinnati chili served “ways,” plus coney dog sauce + chili dipSouthern sweet heat and BBQ-inspired bowlsMountain West bison, venison, elk, and ranch-style chiliWest Coast chili verde, veggie-loaded, and tri-tip chiliPacific Northwest beer chili, coffee chili, and rainy-day comfort potsNortheast snow-day chili, maple-bacon chili, and pantry-friendly classicsChili masters recipes with layered spice blends and bold finishesEvery recipe includes:✅ Serving size, prep time & cook time✅ Tools needed✅ Ingredients in imperial + metric✅ Step-by-step instructions✅ Nutrition facts✅ Travis’ pro tips + a unique nutrition fact per recipeWhether you like your chili thick or saucy, mild or hot, packed with beans or proudly bean-free—this book gives you the freedom to cook chili your way, while still tasting the best of America’s regional traditions.So grab a spoon, pick a region, and get ready to settle the chili debate the only way that matters…one bowl at a time.