INGREDIENTS

2 pounds ground beef

4 (14.5 ounce) cans kidney beans

4 (15 ounce) cans diced tomatoes

1 (12 fluid ounce) bottle beer

1 (12 ounce) bottle tomato-based chili sauce

1 large white onion, chopped

6 cloves garlic, minced

2 tablespoons chili seasoning

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper

1/2 teaspoon oregano

1/4 cup sugar

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

DIRECTIONS

Brown the beef in a large pot and drain off liquids.

Mix the remaining ingredients, bring to a boil and reduce heat to simmering for 4 hours, stirring and seasoning to taste.

INGREDIENTS

2 pounds ground beef

1 onion, chopped

1 (1.25 ounce) package chili seasoning mix

2 cups water

1 (6 ounce) can tomato paste

1 (16 ounce) can chili beans, undrained

1 (16 ounce) can baked beans

1 (10.75 ounce) can condensed tomato soup

1 (10 ounce) can diced tomatoes with green Chile peppers

DIRECTIONS

Brown the beef and onion together in a saucepan until beef is browned well, then stir in the chili seasonings and water. Transfer beef mixture to slow cooker and add the remaining ingredients, cooking for 2 hours on low heat.

1 lb. ground chuck

1 large can Bush’s chili beans

1/2 packet William’s chili seasoning

3 ripe habanero peppers

3 ripe jalapeño peppers

1/2 tablespoon garlic powder

1/2 tablespoon ground cayenne pepper

1/2 tablespoon Tabasco Brand Hot Sauce

Brown the ground chuck and drain. Add the sliced peppers or whole and simmer 45 minutes, then remove peppers. If you like the heat, slice them and leave in. There is no wrong way to make this chili, add the ingredients to a saucepan and heat for 20 minutes on medium heat until you want to “ experience it, feeling free to deviate. Do have fun with it!

INGREDIENTS

1 pound ground beef

2 cloves garlic, minced

1 tablespoon chili powder

1 (15 ounce) can red kidney beans, rinsed and drained

1 cup Pace® Chipotle Chunky Salsa

1 cup frozen whole kernel corn

1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion

Cornbread Squares

DIRECTIONS

In a large saucepan, brown the beef with garlic and chili powder and drain. Mix in the beans, salsa, corn and beef broth bringing it all to a boil. Cook for 15 minutes on low. Serve with cornbread squares.

INGREDIENTS

1 pound ground beef

1 large onion, chopped

1 (15 ounce) can ranch-style beans

1 (10 ounce) can diced tomatoes with green Chile peppers

1 (1.25 ounce) package chili seasoning mix

salt and pepper to taste

2 teaspoons chili powder, or to taste

1 cup water, or as needed

DIRECTIONS

On medium-high heat, brown the beef with onion until meat is browned. Stir in the beans, diced tomatoes, chili seasonings and water. Reduce heat and simmer 2 hours. Serve.

1 lb. hamburger meat

1 lb. Tennessee Pride sausage

green pepper

onion

1-2 cloves garlic

2 medium cans crushed/peeled tomatoes

water

1 can dark kidney beans

1 can light kidney beans

2-3 tablespoons chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

salt to taste

Brown the hamburger and sausage in a large heavy pot and saute the chopped onion and pepper when meat is done. Mix in the remaining ingredients and seasonings, drain kidney beans and add them to mixture. Simmer for 1 hour.

5 Thai chilies, finely chopped

2-1/8 cups (500 ml) maple syrup

3 tablespoons cider vinegar

4 tablespoons sherry

4 tablespoons soy sauce

2 teaspoons ginger, minced

3 cloves garlic, crushed

1/4 teaspoon pepper

1/4 teaspoon paprika

Mix the ingredients in a saucepan and simmer on low heat, 30 minutes until desired thickness is achieved. Can be used as a marinade for chicken thigh fillet stir-fry..

2 lbs coarsely-ground lean beef or venison

2 large green bell peppers, chopped

2 fresh jalapeño chiles, chopped

2 medium onions, chopped

2 ribs celery, chopped

6 cloves garlic, minced or pressed

1/3 cup chili powder

1 tbsp. salt

1 tsp. cumin

1 14.5-oz. can diced tomatoes

1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)

2 bay leaves

1 15-oz. can tomato sauce

6 cups water or beef broth

2 15.5-oz. cans kidney or pinto beans

Brown the beef with bell pepper, jalapeños, onion, celery, and garlic with a little oil in a dutch oven, drain juices well and mix in remaining ingredients except beans, cover and simmer 1 hour. Stirring occasionally, add the beans and simmer 15 minutes.

1/2 pound lean ground beef

1 large onion, diced

3 cloves garlic, minced

2 (15-ounce) cans black beans

1 (28-ounce) can tomato puree

1 (15-ounce) can corn, drained

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

Brown the beef in a preheated skillet on medium heat 5 minutes and drain when meat is done. Add onions and garlic and saute’ until soft. Mix in the beans, tomato puree, corn, chili powder, cumin, and pepper and bring to a boil, cover and reduce heat to low for 10 minutes, simmering and stirring. Makes about 6 servings.

1/2 lb. ground chicken

1/3 cup chopped onion

1/3 cup chopped green pepper

1 – 14 oz. can chopped tomatoes

1 – 14 oz. can red kidney beans

1 – can chopped mushrooms

1 – small can tomato paste

1/8 tsp. pepper, oregano, cayenne

In a saucepan, brown the chicken until no longer pink and add onion, and green pepper cook until tender. Transfer all ingredients including cooked chicken to a large pot and simmer for 20 minutes. Serve with toast or dinner rolls.