• In a small bowl, combine all the ingredients.
• Stir well until thoroughly mixed.
• Transfer the rub to an airtight container for storage.

• n a small bowl, combine all the ingredients.
• Stir well until thoroughly mixed.
• Transfer the rub to an airtight container for storage.

• In a large heavy skillet over moderately high heat, warm 3 tablespoons of the corn oil.
• Brown the beef in batches, adding more oil as necessary.
• Transfer the browned meat with a slotted spoon to a large stockpot.
• Do not crowd the skillet.
• Reduce the heat to moderately low.
• Add minced onion and garlic to the skillet and sauté until softened, about 10 minutes.
• Add the sautéed onion and garlic to the stockpot along with beef broth, beer, water, chili powder, chopped tomatoes, tomato paste, and minced fresh oregano.
• In a small skillet over low heat, toast the cumin seed until fragrant, being careful not to burn it.
• Grind the toasted cumin seed in an electric mini-chopper or with a mortar and pestle.
• Add the ground cumin seed to the stockpot.
• Over high heat, bring the mixture to a simmer.
• Add salt, cayenne pepper, and more chili powder to taste.
• Reduce the heat to maintain a simmer and cook, partially covered, until the beef is tender, about 1 1/2 hours.
• Check occasionally and add more broth if the mixture seems dry.
• If the chili is too thin when the meat is tender, stir in up to 2 tablespoons of masa harina or cornmeal.
• Cook for an additional 5 minutes to thicken.
• Serve the chili hot.

• In a large pot or Dutch oven, brown the stew meat over medium heat until well-browned on all sides.
• Add chopped onion, smashed garlic, chopped jalapeno chilies, tomato sauce, chili powder, salt, and pepper to the pot with the browned meat.
• Add enough water to cover the ingredients and bring to a simmer.
• Cover and cook until the meat is tender, about 2 hours, stirring occasionally.
• In a separate pot, cook the pinto beans in water until tender, following package instructions.
• Serve the chili hot, topped with cooked pinto beans.

• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add stewing beef, chorizo, onions, garlic, and jalapeno pepper.
• Brown the meat and vegetables together, stirring often.
• While the mixture is browning, add cayenne pepper and chili powder.
• Stir well to coat.
• Once the meat is browned and the vegetables are softened, add tomato sauce, salt, water, and Mexican beer.
• Stir to combine.
• Cover and cook on low heat for 30 minutes, stirring occasionally.
• Uncover and simmer for an additional 2 hours, stirring occasionally, until the chili thickens and flavors meld together.
• Serve hot.

• In a large skillet, heat olive oil over medium heat.
• Add ground beef and cook until browned.
• Drain and set aside.
• In the same skillet, sauté green pepper, celery, onion, and garlic until tender.
• Add the browned ground beef back to the skillet along with black olives, kidney beans, stewed tomatoes, brown sugar, chili powder, cumin, minced chili pepper (or canned Chipotles in Adobo sauce), and oregano vinegar.
• Stir to combine.
• Let the mixture simmer for approximately 15 minutes.
• Add water and continue to simmer for another 15 minutes, adjusting the amount of water according to desired consistency.
• Serve hot.

• Cut the tops off the dried chiles.
• Toast them in a hot frying pan for a few minutes until fragrant, then soak them in hot water for 20 minutes.
• Liquidize the soaked chiles with some of the soaking water.
• Roughly chop the habanero and garlic, then add them to the blender along with the cumin and oregano.
• Puree until smooth.
• Heat the oil in a saucepan and fry the onion until softened.
• Add the minced beef and cook until browned.
• Stir in the chile puree, canned tomatoes, and kidney beans.
• Cover and simmer for at least half an hour.
• Uncover, raise the heat a little, and allow the excess liquid to evaporate, about 10 minutes.
• Serve hot.

Making the Sauce:

• In a small saucepan, mix sesame oil, minced garlic, and ginger.
• Cook over low heat for 1 minute.
• Add chicken broth, soy sauce, sriracha sauce, and hoisin sauce.
• Whisk to combine.
• Add cornstarch and whisk continuously over low heat until the sauce starts to thicken.
• Remove from heat, cover, and set aside.

Preparing the Chicken:

• In a medium bowl, mix the chicken pieces with soy sauce and cornstarch.
• Toss to coat evenly.
• Place the chicken in the air fryer basket, spray with olive oil, and cook at 400°F (200°C) for 16 minutes.
• Toss the chicken halfway through cooking and spray with a little more olive oil if needed.

Assembly:

• Once the chicken is cooked, transfer it to a large bowl.
• Toss the cooked chicken with the prepared sauce until evenly coated.
• Top with sliced scallion greens and sesame seeds.
• Serve hot with additional sriracha sauce on the side if desired.

Preparing the Chicken Wings:

• Coat the air fryer basket with a thin layer of oil.
• In a medium bowl, whisk together the egg white, salt, and black pepper until foamy.
• Pat dry the chicken wings and add them to the egg white mixture.
• Coat thoroughly and marinate for up to 20 minutes.
• Move the chicken wings to a large bowl and add the potato starch.
• Dredge the wings through the potato starch until thoroughly coated.
• Shake off any excess starch.
• Place the coated wings into the air fryer basket.
• Lightly spray the wings with oil.
• Cook at 380°F (190°C) for 25 minutes, shaking the air fryer basket every 5 minutes.
• Then, cook for an additional 5 minutes at 400°F (200°C), or until the chicken wings are golden brown and crispy.

Stir Fry:

• Slice the jalapeño peppers thinly and remove the seeds.
• Chop the scallions.
• Heat a wok or skillet until very hot.
• Add canola oil or peanut oil to the wok or skillet.
• Add the sliced jalapeño peppers, scallions, salt, and black pepper to the hot oil and stir-fry for about a minute.
• Add the air-fried chicken wings to the wok or skillet and toss them with the jalapeños and scallions to coat.
• Stir-fry the chicken wings for another minute until they are evenly coated.

Serving:

• Serve the crispy salt and pepper chicken wings hot, garnished with additional sliced scallions if desired.