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.

3 lb Chili meat
3/4 c Flour
2 tbs Salt
2 tbs Black pepper
2 md Onions; chopped
2 tbs Garlic; chopped
4 tbs Paprika
2 tbs Powdered cumin
4 tbs Chili blend
2 cn Tomato sauce: (small)

Methods:

Combine meat, flour, salt and pepper together until all flour is worked into meat. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so meat will cook thoroughly but will not get too brown. Add onions and garlic. Let cook together until onion and garlic are soft. Add 2 quarts hot water and simmer for 1 hour. Add last 5 ingredients and simmer for about an hour, stirring often. Add
additional seasoning to taste. When reheating, do not add water, warm slowly over low heat.

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• Texas State Fair Chili

40 dried hot chili peppers -or- 1/4 cup crushed red pepper
3 dried ancho peppers, seeded, cut into 1″ pieces and blended with above chiles
2-1/2 lb. beef round steak, cut into 1/2″ pieces
2 Tbs. oil
1 medium onion, chopped
2 cloves garlic, minced
1-1/2 tsp. ground cumin
1 (10 1/2 oz.) can beef broth
1 1/3 cups water
1/2 tsp. dried oregano, crushed
Hot cooked Pinto Beans

Methods:

In a large saucepan, brown half of the meat in hot oil. With a slotted spoon, remove meat and set aside. Add remaining meat, onion, garlic, cumin, and ground chili peppers cook till meat is brown. Return rest of meat to pan. Stir in remaining ingredients bring to a boil and reduce heat. Simmer, uncovered, for 1 – 1 1/2 hours or until meat is tender, stirring occasionally.Serve with hot
cooked Pinto Beans.

2 tablespoons Oil
2 pounds Chili meat
2 Large onions — finely chopped
1 teaspoon Garlic powder
1 tablespoon Leaf oregano
4 tablespoons Paprika
1/2 teaspoon Cumin
1 teaspoon Salt
28 ounces Can of tomato sauce
28 ounces Can of whole tomatoes
3 cups Water
6 Dried ancho chili peppers
1 (4.5 oz) milk chocolate can

Methods:

Place oil in a 5 to 6 quart pan with meat and onions. Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add
to mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft. Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.

1/3 cup cumin seeds
2 tblsp coriander seeds
2 ancho chilies
2 mulato chilies
4 pasilla chilies
6 lb trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks
3/4 lb ham, finely diced
1 1/2 tblsp corn oil
3 lb large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chili powder
1/2 tsp cayenne pepper
5 bay leaves
1 pequin chili (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3 1/2 ounces) chipotle chilies in adobo sauce, coarsely chopped
1 smoked ham hock
2 cans (24 ounces each) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 tsp rosemary
1 tsp crumbled sage
1 tsp oregano

Instructions:

Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor.

Place the ancho, mulato and pasilla chilies on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chilies in a spice grinder or food processor until powdered.

In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chilies and ancho chili powder. Cook, stirring frequently, until the celery is softened and the chili powder is fragrant, about 10 minutes.

Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers, chipotle chilies, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.

oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs coarsely ground beef
1 can (6oz) tomato paste
2 can (1lb-13oz) cans stewed tomatoes
2 can (1lb) tomato sauce
1 can (7oz) chili salsa
3 cloves garlic, finely chopped
2 jar (3oz) chili powder
1 medium jalapeno chili, seeded and chopped
2 T salt
Oregano
garlic salt
coarsely ground pepper

Methods:

Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce.

Add chopped garlic, chili powder, salt, dash oregano, chili salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min.