3 tblsp Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup parsley, minced
8 tblsp Chili powder (GebhardtUs or other good brand)
2 tblsp Cumin, ground
2 tblsp Spanish sweet paprika
2 tblsp Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tblsp crushed)
2 tsp Black pepper, freshly ground
1 tsp MSG (Accent)
2 tsp Salt
1 tsp Coriander (crushed or ground)
2 tblsp Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tblsp Masa Harina (or flour)
1 lb Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters
Walla Walla sweets, diced, for garnish
Monterey Jack cheese, shredded, for garnish

Instructions:

Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve.

Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but notso hot it takes the skin off the roof of your mouth. It’s better to sneak up on hot. You can’t take it out. If it cries out to be hotter, add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you cant bring yourself to do it, but want to serve the chili bean less as God intended, serve the beans on the side and let people indulge their own leguminous perversions.

Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.

6 – 8 fresh long green chilies, roasted, peeled, seeds removed and cut into coarse chunks
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1″ cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chilies to taste
1 tblsp olive oil

Instructions:

Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chilies, saute and stir. Add pork cubes and stir to seize all sides of the pork add lime
juice and mix.

Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn’t scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it’s gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it’s too runny. Add salt and black pepper now.

Serve with fresh corn tortillas, a pepper-garlic-onion garnish I’ll describe shortly, and lots of cold beer, horchata, or jamaica. You can also serve this with sour cream

1 lb ground lean pork
2 1/2 lbs ground chuck
1 1/2 lbs onions, chopped
1 lb green peppers, chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t MSG
water

Methods:

Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min longer.Saute green peppers in oil until tender, add onions and cook until tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1
hour, then remove cover and simmer 30 minutes longer. Skim fat from
top.

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.

1/3 C corn oil
3 large onions, chopped
6 large garlic cloves, minced
5 T mild ground chilies, preferably New Mexican
1 tsp HOT ground chilies or Cayenne pepper (more for hotter)
2 T ground cumin
1 lb lean pork, ground
5 lb boneless beef chuck, trimmed of fat, cubed 1/2″-3/4″
2 tsp oregano
2 1/2 t salt
1/2 tsp fresh ground black pepper
28 oz Italian plum tomatoes, canned, with juice
24 oz good amber beer (New Amsterdam, Dos Equis)
13 oz beef broth
2 bay leaves
34 oz kidney beans

Methods:

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.

Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chilies and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.

Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness,about 10 – 15 minutes.

Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.

In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.

1/4 C olive oil
2 large yellow onions, chopped, about 4 cups
2 lb coarsely ground beef (shank, shoulder or chuck)
2 lb coarsely ground pork
salt
1/3 C mild, unseasoned chili powder
3 T ground cumin, from toasted seeds, if possible
3 T dried oregano, preferably Mexican
3 T unsweetened cocoa powder
2 T ground cinnamon
1 1/2 tsp cayenne pepper, or to taste
4 C tomato juice
3 C beef stock or canned broth
8 medium garlic cloves, peeled and minced
2 T yellow cornmeal as optional thickener (more as needed)
32 oz dark red kidney beans (drained and rinsed)

Methods:

In a large skillet, over medium heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes.Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven
over medium heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring,5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.Stir in the beans and simmer another 5 minutes.

1 T oregano
2 T paprika
2 T MSG (monosodium glutamate)
11 T Gebhardt’s Chili powder
4 T cumin
4 T beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 T sugar
2 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee’s)
8 oz tomato sauce
1 T Masa Harina flour
salt to taste

Methods:

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.

1 pound lean ground pork
1 medium onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1 (16-ounce) can white beans, drained
1 (14-ounce) can corn, drained
1 (14 1/2-ounce) can chicken broth
1 (4-ounce) can diced green chilies

Methods:

1. In large saucepan, brown pork with onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15 to 20 minutes, until heated through and flavors are blended.

1/4 cup rendered pork or beef fat or olive oil
2 large yellow onions, peeled and coarsely chopped (about 4 cups)
8 medium garlic cloves, peeled and minced
4 pounds well-marbled beef chuck, trimmed of most external fat and cut into 1/2-inch cubes
1 1/2 teaspoons salt
1 to 2 tablespoons olive oil
1/3 cup mild, unseasoned chili powder
2 tablespoons ground cumin, from toasted seeds
2 tablespoons dried oregano, preferably Mexican
1 1/2 teaspoons cayenne pepper, or to taste
5 cups beef stock
2 to 3 tablespoons yellow cornmeal, as optional thickener

Methods:

1. In a large skillet over medium heat, warm the beef fat. Add the onions and garlic, lower the heat slightly, and cook, stirring once or twice, until very tender, about 20 minutes.

2. Meanwhile, set a 4 1/2 to 5-quart heavy flameproof casserole of Dutch oven over medium heat. Add the beef, season with salt and cook uncovered, stirring often, until the meat has lost all pink color, about 20 minutes. (If the beef is very lean, it may stick slightly. Add olive oil.)

3. Scrape the onions and garlic into the casserole with the beef. Stir in the chili powder (or paste, if you are using it), cumin, oregano, and cayenne pepper and cook, stirring, for 5 minutes. Stir in the beef stock and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally for 1 1/2 hours.

4. Taste, correct the seasoning, and add water if the chili is thickening too rapidly. Continue to simmer, stirring often for another 30 minutes, or until the meat is tender and the chili is reduced to your liking.

5. To further thicken the chili, or to bind any surface fats, stir in the optional cornmeal and simmer the chili for another 5 minutes.