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.

Yield: 4 Servings

Makes 1 pot.

Roast green chiles over grill until all skin is almost black. Soak roasted green chiles (submerged) in bowl of cold water for ten minutes. Peel skin off. Dice chili into small, small pieces or mashed. Cut up meat into bite size pieces. Sautee meat with white onion about 10 minutes or just barely brown. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2 hour.

Yield: 1 Serving

Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the tomato sauce, beer,  ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.

Yield: 4 Servings

Cut beef into 1-1/2″ cubes.  Brown the meat and onions in oil or fat. Add the tomato sauce, beer, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir this into the chili — if done too slowly it will lump.

Add the remaining Chili Powder and Paprika.  Simmer for an additional 15 minutes.  Remove the Jalapenos and serve.

Yield: 6 Servings

Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Discard the residue.

Add meat to hot fat and saute until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface (you can refrigerate overnight and scrape hardened fat off before reheating).

Yield: 6 Servings

Heat non-stick skillet over medium heat. Add butcher’s blend meat (1/3 beef, 1/3 pork, 1/3 veal). Cook about 5 minutes or until meat has lost its raw look. Stir in homemade chili mix; cook and stir one minute. Stir in beans, corn, tomatoes, and water. Bring to a boil. Reduce heat to low, simmer for 10 minutes, uncovered, stirring ocassionally until mixture is thickened and flavors are blended. Remove from heat.

Yield: 4 Servings

Cut or grind meat into small pieces coarser than regular  ground meat. Pound with meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep meat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered, for 30 minutes. Add remaining ingredients except packet of masa flour in Chili Preparation package. Simmer 1 hour more, stirring occasionally. If more liquid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation.

Yield: 4 Servings

Coat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste,add salt and/or juice pressed from serranos as needed.

Note if chili gets too thick,add small amounts of water.

Yield: 6 Servings

Pour the beans in a saucepan and cook until tender, adding water if necessary. Heat the oil in a skillet, add the peppers and onions and cook until the onions are translucent. Addthe garlic and parsley. Meanwhile, heat oil and butter in a pot large enough.

Yield: 3 Servings