• 4 pounds of Tri Tip, diced into 1/2" cubes


• 6 medium white onions, diced up nice and fine


• 2 bulb of garlic, similarly diced


• 50 dried Arbol chiles, turned to powder in the food processor


• 10 dried New Mexico chiles, diced up nice and fine


• 8 large Jalapenos, diced


• 8 Habaneros, diced


• Cumin and chili powder (I make my own and no, you can't have the recipe) - no real measurement, just what looks and tastes right.


• 2 Tablespoons smoked paprika


• 2 Large bell peppers, diced up like the Jalapenos


• 1 small can of Beef Broth


• ¼ cup of molasses


• 2 bottles of your preferred beer (1 for the chili, 1 for the cook)


• Optional - substitute 1 pound of chorizo for 1 pound of beef.

• Sweat all the veggies in a large pot.


• Brown the beef with a touch of salt and pepper.


• Add the meat, veggies and 1/2 the spices to the pot and let simmer for three hours.


• Add remaining half of the spices to the pot and simmer for one more hour.


• Serve and top with your favorite fixins'

• 3 pounds cubed beef
  



• 2 tablespoons paprika
  



• 1 tablespoon onion powder
  



• 1 1/2 teaspoons cayenne pepper
  



• 2 teaspoons boullion, Beef granules
  



• 1 teaspoon boullion, Chicken granules
  



• 1 8 oz. can tomato sauce
  



• 4 teaspoons ground cumin
  



• 1 teaspoon garlic powder
  



• 1/2 teaspoon fresh ground black pepper
  



• 6 tablespoons chili powder
  



• 1 split jalapeno chili pepper
  

1. Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and water to cover.
   
   
   



2. Simmer, covered, for 1-1/2 hours or so.
   
   
   



3. Add cumin, garlic powder, black pepper, and chili powder.
   
   
   



4. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you.
   

• 5 pounds coarsely ground heavy beef chuck, round or brisket.
  



• 1/4 cup wesson oil or rendered kidney suet.
  



• 2 medium onions
  



• 5 level teaspoons of Cumin seeds
  



• 8 heaping tablespoons of commercial chili powder
  



• 3 cloves of garlic
  



• 5- 15 Chili pods, depending on heat level desired
  



• (if pods are not available, use cayenne pepper to taste)
  



• 1 teaspoon dried oregano leaves
  

1. Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
   
   
   



2. Remove pods and blend into paste.
   
   
   



3. Hold water.  Chop onions.  Crack cumin with rolling in or grind with mortar and pestle.
   
   
   



4. Brew 1 teaspoon oregano leaves in 1 cup of water
   
   
   



5. Brown meat in several batches, add black pepper while browning



6. Brown onions with meat then remove with slotted spoon and hold.
   
   
   



7. Combine browned meat, onion and add the following : cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed).
   
   
   



8. Cook ten minutes, using just enough pepper water to keep from burning. Stir constantly. This cooks the spices into the meat.
   
   
   



9. Add chili paste and half of oregano water.  Cook slowly, adding pepper water as necessary.
   
   
   



10. Add additional oregano to taste, salt to taste.
    
    
    



11. The meat should tender in around 1-1/2 hours.
    

LOAD / STORE UNIT CHILI

Ingredient List

• 2 pounds coarse/chili-ground Sirloin


• 1.5 pounds beef chuck steak, cut into 1/2” cubes


• Home-made chili powder (Refer to Alton Brown’s
  recipe – use as is or embellish) or a GOOD store-bought chili powder


• Spices: Salt, black pepper, garlic powder, cajun
  seasoning, Sazon Goya, Cumin, Cayenne pepper


• 1 large sweet onion, diced


• 3 Serrano peppers, finely chopped


• ½ can of beer – preferably a good beer like
  Shiner or something with robust flavor and maybe some sweetness. I use J.W.
  Dundee Honey Brown Lager.


• 14.5oz. Can of tomato sauce


• 1 cup chicken broth


• 1 can of Rotel


• 2 Poblanos


• Fire-roasted Hatch green chilies, diced or a
  small can of green chilies if you can't get the Hatch chilies.

Directions

Cin-Chili Chili

Ingredients

• 2 or 3 tablespoons cooking oil (more if needed)
  


• 4 cloves garlic, peeled and smashed with the blade of your knife
  


• 1 large red onion (chopped)
  


• 2 mild canned jalapeños, seeded and chopped (This will give a heat level that a five-year-old will like. This chili is not for fire-eating contests.)
  


• 5 pounds tender, lean meat, chili ground or hand cut
  


• 1/2 teaspoon dried oregano
  


• 1/2 teaspoon dried basil
  


• 1/2 teaspoon dried thyme
  


• 2 rounded tablespoons cumin (comino)
  


• 2 rounded tablespoons ground New Mexico red chiles
  


• 2 level tablespoons McCormick or other brand chili powder
  


• 1 teaspoon paprika
  


• 1 teaspoon ground black pepper
  


• 2 teaspoons salt
  


• 1 cup drinkable Texas Merlot Wine (Never cook with a wine you won't drink.)
  


• 2 cups hardy beef stock
  


• One 15-ounce can tomato sauce
  


• Water, if needed
  

1. Place cooking oil and garlic in your cooking pot at the same time. Turn on heat and brown garlic. When garlic is nicely browned remove it from the oil and discard. The cold oil absorbs the favor of the garlic as it cooks without being bitter. Brown the onion, and jalapeno. Brown the meat in same pot with onion and jalapeño.
   


2. When meat is brown, put all the spices in and cook and stir until the meat is thoroughly covered with spices. Pour in wine and cook for about three minutes while the alcohol is evaporating. Pour in the beef stock and tomato sauce. If meat is not completely covered with liquid, add a little water. Do not add beer to this chili. It makes it bitter. Cook chili until done. You can taste along the way. Do not let chili get dry at any time.
   

• 4lbs top sirloin cut into 1/2 squares
  




• 3lbs hamburger meat
  




• enough wesson oil to brown it in
  




• season salt
  




• pepper
  




• garlic powder
  




• tony chacheres
  




• half a beer
  




• 1 large sweet yellow onion
  




• 5 serranos diced fine
  

• 1 can chicken broth
  




• half a beer
  




• 2 cans hunts tomato sauce
  




• 1 large sweet yellow onion
  




• small handful of cilantro diced fine
  




• 1 bell pepper diced small
  




• powdered garlic
  




• gebhardts chili powder
  




• comino
  




• cayenne pepper
  




• 2 cans rotel
  




• 1 can green chiles
  




• 4 more serranos