1 jar (16 oz) Pace Chpotle Salsa
1 cup water
2 Tbsp chili powder
1 large onion, chopped (about 1 cup)
2 pounds beef for stew, cut into 1/2-inch cubes
1 can (19 oz) red kidney beans, rinsed and drained
Shredded Cheddar cheese (optional)
Sour Cream (optional)

1. Stir the salsa, water, chili powder, onion, beef and beans in a 3 1/2 quart slow cooker.

2. Cover and cook on LOW for 8-9 hours (or on HIGH for 4-5 hours), until the meat is fork-tender. Serve with cheese and sour cream.

TIPS: For flavor-full muffins, use your favorite mix and replace the milk with your favorite stock.

Here is a popular vegetarian chili with three beans. No meat but just as much a kick!

Ingredients
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can kidney beans, rinsed, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

Methods
1. In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes.
2. Stir in black beans, pinto beans, kidney beans, tomatoes, vegetable broth, green bell pepper, chili powder, cumin and garlic powder; mix well and reduce heat.
3. Cover and simmer for 20 to 30 minutes stirring occasionally. Season to taste with salt and pepper. Serve hot.

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1 Lb Dried navy beans
4 Cn Ready serve chicken broth
1 Lg Onion chopped
2 Garlic cloves minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken chopped
8 Oz Canned chopped chilies
1 C water
1 Jalapeno seeded and Chopped
8 Flour tortillas
Monterey Jack cheese Shred
Commercial salsa
Sour cream

Methods:

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the
center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately.

1 lb. Ground Venison
1-15 oz. can Red Kidney Beans
1-16 oz. can Crushed Tomatoes
1-6 oz. can Tomato Paste
2-tbsp. Old South Venison Chili Powder
1/2-tsp. Ground Mustard
1/4-tsp. Nutmeg
1/4 tsp. Ginger
Black Pepper (to taste)
Red Pepper (to taste)
1- Med. Onion

Methods:

Chop or dice onion. Put onion and ground venison in a large skillet and cook on medium heat until the meat is browned and the onion is clear. Make the sauce by mixing all the remaining ingredients in a separate bowl. When thoroughly mixed, put sauce and meat with onions in a large crock pot or other suitable cookware. Stir to mix the sauce and meat. Bring to a boil and then set to simmer and let cook for 2 hours or until ready to serve. Makes approximately 8-8 oz. servings. Serve with rice and corn bread.

2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2″ cubes
1/3 lb beef stew meat, cut into 1/2″ cubes
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chili, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water to form a paste (optional)

Instructions:

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

2 C water
1/2 C dried pinto beans, soaked overnight then drained
1 T oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2″ cubes
1/3 lb beef stew meat, cut into 1/2″ cubes
16 oz canned whole tomatoes, drained
2 T chili powder
1 diced green chili, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 C dry red wine
salt and fresh ground black pepper to taste
2 T prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Methods:

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

100 lb pinto beans
48 large onions, chopped
4 C jalapeno chilies with juice
40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc)
4 C chili powder
salt to taste

Methods:

Soak beans overnight, then raise to a boil on high heat.Add all ingredients and simmer until tender (about 6 hours).Add water as necessary. Stir occasionally.

1/4 lb each of the following dried beans: kidney, white, pink,
black, red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 C minced garlic
1/4 C toasted coriander seeds, ground
1/4 C ground cinnamon
1/4 C paprika
1/4 C cayenne pepper, or to taste for the timid of tongue
1/2 C ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beef
salt to taste

Methods:

In a large pot, soak the beans together overnight in water to cover.Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture.

When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

1 tablespoon vegetable oil
1/2 cup chopped onion
3 cloves garlic, finely chopped
8 ounces sausage, cooked, crumbled and drained
8 ounces ground beef, cooked and drained
1 (16-ounce) can pork and beans
1 (10.75-ounce) can condensed tomato soup
1 cup beef broth
1 (4-ounce) can diced green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro (optional)

Methods:

1. Heat oil in large saucepan; add onion and garlic. Cook for 5 minutes. Add sausage, beef, beans, soup, broth, chilies, chili powder and cumin. Bring to a boil reduce heat to low. Cook for 15 minutes. Season with salt and ground black pepper. Garnish with cilantro, if desired.

2 cups dried black beans, rinsed and sorted
6 cups water
8 red chili peppers
6 green chili peppers
6 jalapeño peppers
2 red bell peppers
1 pound spinach, rinsed and stemmed
12 tomatillos, stemmed
6 green tomatoes, stemmed
5 green onions
5 tablespoons vegetable oil
1 1/2 pounds lean pork steak, diced
2 onions, sliced
8 cloves garlic, finely chopped
2 tablespoons granulated sugar
2 tablespoons ground cumin
1 pound diced ham
2 cups chopped fresh cilantro

Methods:

1. Combine black beans and water in a stockpot. Bring to a boil and simmer until tender, about 2 hours.
2. Meanwhile, place red and green chili peppers, jalapeños and bell peppers on a baking sheet. Roast under the broiler until the skins are blackened, turning often. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes, then peel and remove the seeds.
3. In a food processor, purée chilies, bell peppers, spinach, tomatillos, green tomatoes and green onions; set aside.
4. Heat oil in a large saucepan and cook pork until browned. Remove and drain on paper towels.
5. Add onions and garlic to pork grease; sauté until tender, about 3 minutes. Add sugar, cumin, ham, pork and the chili purée. Simmer over low heat for 2 hours.
6. When beans are tender, add meat mixture; mix well. Serve with topped with cilantro.

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