Chili Recipes

1 (3 pound) pork shoulder, trimmed of fat
2 cups stewed tomatoes
3 tablespoons bacon grease
1 (6 ounce) can tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
2 1/2 teaspoons salt
4 to 6 cloves garlic, minced
1/2 teaspoon dried, ground Mexican oregano
2 (16 ounce) cans whole green chiles

Melt bacon grease in a skillet over medium-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well and evenly.

Remove the meat to a 5-quart Dutch oven. Add the onions and garlic to the skillet and sauté until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2 to 3 minutes. When boiling, lower heat to low and simmer for 45 minutes.

Taste, adjust seasonings per personal taste, and cook for 30 minutes more.

1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1/4 cup butter or margarine
4 cups chicken breast, 1/2-inch cubes
3 cups chicken broth
2 tablespoons snipped cilantro or parsley
1 tablespoon dried basil leaves
2 teaspoons ground red chiles
1/4 teaspoon ground cloves
2 (16 ounce) cans great northern beans
1 can white shoe peg corn, drained

Sauté onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally.

Serve topped with fresh chopped tomatoes, sour cream and tortilla chips.

Makes 6 servings (1 1/2 cups each).

Yield: 6 servings

1 large onion, chopped
2 tablespoons peanut oil
2 pounds rough ground beef brisket
2 cups stewed tomatoes
1 1/2 cups tomato sauce
1 teaspoon molasses
1 tablespoon ground cumin
2 teaspoons paprika
1 cup (12 ounces) beer
3 cloves garlic crushed
5 tablespoons HOT chili powder
1 teaspoon salt
2 tablespoons cayenne flakes
2 tablespoons Masa Harina
1 ounce 150-proof tequila

Sauté the onion and garlic in the oil. Add the meat and sauté meat is browned. Add all remaining ingredients except the tequila and cook for 1 hour 15 minutes.

Pour the tequila over the top of the chili in the bowl when serving.