• Place the walnuts in a food processor and blend until a grainy flour forms.
• Add the dried apple slices, pitted dates, apple pie spice, and vanilla extract to the food processor.
• Blend until everything forms a thick paste, occasionally scraping down the sides of the processor to ensure even mixing.
• Use a heaping teaspoon to individually mold the paste into 20 balls.
• Serve immediately or store in an airtight container for later.

• Place the beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper in a 12-quart pot.
• Fill the pot halfway with water and set on a low fire.
• In a large frying pan, make a very dark roux by combining the corn oil and flour.
• Stir continuously until the roux reaches a deep brown color.
• Add the tomato paste to the roux, cooking very slowly until the oil starts to rise to the top again.
• Stir in the chili powder, cooking to form a thick paste.
• Be careful not to burn the mixture.
• Add the roux mixture to the meat pot.
• Simmer, stirring often, for at least 1 1/2 hours or longer.
• Allow the chili to sit until the grease rises to the top, then skim off the excess grease.
• Reheat before serving.

• Dice and sauté the onions, green peppers, celery, garlic, and jalapeno pepper in a large pot or Dutch oven until tender.
• Add the ground chuck and brown it thoroughly.
• Add the diced green chilies, stewed tomatoes, tomato sauce, tomato paste, chili powder, Tabasco sauce, beer, mineral water, and bay leaves.
• Season with garlic salt, salt, and pepper to taste.
• Add water just to cover the top of the mixture.
• Bring to a boil, then reduce the heat and simmer on low for about 3 hours, stirring often.
• Remove the bay leaves before serving.

• In a large saucepan or Dutch oven, brown half of the ground chuck and ground pork; pour off the fat and remove the meat.
• Repeat with the remaining meat, pouring off all fat except 2 tablespoons.
• Add the chopped onion and garlic to the saucepan; cook and stir until tender.
• Return all the meat to the pan and add the beer, tomato sauce, water, chili powder, cumin, bouillon, oregano, paprika, sugar, cocoa, coriander, and hot sauce.
• Mix well.
• Bring the mixture to a boil, then reduce the heat and simmer, covered, for 2 hours.
• In a small bowl, stir together the flour and cornmeal; add the warm water and mix well.
• Stir this mixture into the chili.
• Cook, covered, for an additional 20 minutes.
• Serve hot.

• In a Dutch oven, brown the ground beef over medium-high heat until fully cooked.
• Drain any excess fat.
• Stir in the Chili-o seasoning mix, water, cut-up tomatoes, drained kidney beans, and cayenne pepper sauce.
• Bring the mixture to a boil, then reduce heat and cover.
• Let it simmer for about 10 minutes.
• Garnish with chopped red pepper, green onion, and shredded cheddar cheese if desired.

Prepare Chicken:

• Dredge the pounded chicken breasts in flour.
• Brown Chicken:
• In a large skillet, melt 2 tablespoons of butter over medium-high heat.
• Brown the chicken breasts in the butter until golden brown on both sides.
• Once browned, remove the chicken from the skillet and transfer to a warm platter.

Saute Mushrooms:

• In the same skillet, add the remaining 2 tablespoons of butter.
• Add the sliced mushrooms and sauté until they are golden brown and tender.

Prepare Sauce:

• Sprinkle the mushrooms with 2 tablespoons of flour, stirring to blend well.
• Gradually pour in the chicken broth, stirring constantly.
• Add the minced fresh tarragon or dried tarragon.
• Cook the mixture until it thickens.

Add Half and Half:

• Slowly pour in the half and half, stirring continuously.
• Season the sauce with salt and freshly ground black pepper to taste.

Return Chicken:

• Return the browned chicken breasts to the skillet, nestling them into the sauce.
• Heat the chicken through in the sauce.

Serve:

• Once heated through, serve the tarragon chicken hot, spooning the sauce and mushrooms over the top.