1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chili peppers
1 (10 ounce) can tomato sauce
1/2 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Methods:

Directions

1. Soak beans in water overnight. Drain and rinse.

2. In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chili powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.

3. Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno
seeds and chili sauce, stir well, and leave on medium-low heat.

4. Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

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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.

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1 cup Red or green bell pepper, cubes
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1 Clove garlic, minced
2 tablespoons — water
1 can Whole tomatoes w/juice-28 oz, cut up
1 can Kidney beans-8 oz, drained
1 can Tuna (6-1/2 oz), drained and
2 tablespoons Red wine vinegar
2 tablespoons Chili powder*
1 teaspoon Dried basil, crushed
1 teaspoon Dried oregano, crushed
1/2 teaspoon Ground cumin
Bottled hot pepper sauce, to taste

Methods:

If you don’t like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover with waxed paper micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except
hot pepper sauce. Cover micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce.

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2 tablespoons oil vegetable
3 pounds beef coarse grind
2 garlic cloves
5 tablespoons red chili mild, ground
1 tablespoon cumin
1 1/2 teaspoons cayenne pepper
1 tablespoon oregano — dried, pref. Mexican
1 tablespoon salt
2 cups tequila
6 cups water
1/2 cup corn flour (masa harina)
2 tablespoons chili caribe
1 teaspoon hot pepper sauce liquid

Methods:

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly
browned.

2. Stir in the garlic, ground chili, cumin, cayenne pepper, oregano, salt, tequila,
water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer,
uncovered, for about 1 1/2 hours.

3. Taste and adjust seasonings. If desired, add the crushed chili pepper and the
optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer

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3 lbs. lean chuck, chopped fine
4 Tbsp. lard
1 large. yellow onion
2 cloves garlic, minced
1 1/2 tsp. ground cumin
6 Jalapeno chilies, stems and seeds removed
1/4 cup crushed red pepper flakes
3 dried Ancho peppers, stems, seeds removed;cut into 1 inch
pieces
1 (10 1/2 oz.)can condensed beef broth
1 can water(use broth can)
1/2 tsp. dried Mexican oregano, crushed
1/2 tsp. salt
1 tsp. white pepper

Methods:

Place the peppers, garlic, and onions in a food processor until chopped fine. Add the meat, salt and white pepper to the processor and course chop meat. Heat up the lard in a large sauce pan or skillet and cook until the meat is brown. In a soup pot add beef broth, water, cumin, and Mexican oregano. Bring to boiling; reduce heat. Add the meat mixture slowly. Simmer uncovered, for 1 1/2 hours or until the meat is tender, stirring occasionally to keep from sticking

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1/4 pound bacon, chopped
3 medium onions, chopped
8 garlic cloves, minced
1/3 cup medium-hot pure chili powder
1 tablespoon ground cumin
4 pounds boneless beef chuck, cut into 1/2-inch pieces
5 cups water
2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 tablespoon cornmeal

Methods:

In a large heavy kettle cook the bacon over moderate heat,stirring, until it is crisp, add the onions and the garlic, and cook the mixture, stirring, until the onions are softened. Add the chili powder and the cumin and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the oregano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or until the beef is tender. Stir in the cornmeal and simmer the chili, stirring occasionally, for 5 minutes, or until it is thickened slightly. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

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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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*1/4 lb. suet, finely chopped (render suet and discard rind)
* 6 lbs.. lean beef, coarsely chopped
* 1 Cup chili powder
* 2 Tbs. ground cumin
* 2 Tbs. ground oregano
* 2 Tbs. salt
* 2 Tbs. cayenne pepper
* 4 cloves garlic, finely minced
* 2 quarts beef stock
* 1/2 cup masa harina
* 1/2 cup cold water

Method:

Add beef, pound at a time, to the grease rendered form suet and brown. Remove after each pound is browned. When all is browned, put your meat in a chili pot and add seasonings and beef stock. Cover and simmer for 2 hours. Skim fat. Combine masa and cold water and stir into chili.

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3 lb. round steak, cut into 3/4-inch cubes
1 lb. ground chuck
1 lb. pinto beans
2 qt. tomatoes
1 lb. yellow onions
3 sweet bell peppers
5 dried chili peppers
1/2 C. chili powder
Salt
Red pepper
1/4 C. Crisco
2 T. Crisco
1/2 gal. water
1/4 C. sugar

Methods:

Soak pinto beans in 1/2 gallon water overnight in refrigerator.In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring frequently.In another skillet, brown ground chuck on low heat, stirring frequently for 10 minutes.Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2 tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.

Mince chili peppers very fine.In a large 8-quart or larger kettle, combine pinto beans, browned round
steak, sautéed ground chuck, onions, peppers, 2 quarts tomatoes, minced chili peppers and the 1/2 cup chili powder; cook covered on simmer for 2 hours.

Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional water sparingly, if necessary.Taste and add more chili powder, salt, red pepper and sugar as desired.Simmer 1 hour (total cooking time is 7 hours).

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4 lb Sirloin boneless roast
2 lb Venison boneless
2 c Lone Star beer
1/2 c Coca-Cola (not diet)
4 Med. onions chopped coarse
5 Garlic cloves minced
2 c Tomato sauce
1 c Sour mash whiskey
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
6 Ancho peppers dried & chopped
6 Green Jalapenos peppers, seeded & diced
2 ts Salt
2 tbs Tabasco sauce
1 1/2 c Tomato paste
1 tbs Cayenne flakes
1 ts All Spice
4 tbs Cumin fresh ground
2 tbs Cilantro fresh chopped
2 tbs Peanut oil

Methods:

Cut meat into 1/4″ cubes. Put peanut oil into a large, cast iron pot, heat on Med. High, add onions, garlic, meat cubes, and 1 T of cumin. Cook until meat is browned. Add tomato sauce, beer, whiskey, Coca-Cola, peppers, spices , and cook on Low Heat for 45 minutes, covered, stirring often. Uncover and cook for 20 minutes more. Stir in the remaining cumin and serve.

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