In a large pot, brown the cubed venison in bacon grease over medium-high heat.

Add chopped jalapenos, green bell pepper, and minced garlic to the pot.

Saute until the onions start to become transparent.

In another pot, bring beer and whiskey to a boil.

Add the browned meat, soy sauce, cumin (reserving 1 tablespoon), sauteed vegetables, and seasonings (except salt) to the boiling mixture.

Boil for 5-7 minutes.

Reduce the heat to medium and add the stewed tomatoes and tomato sauce.

Stir occasionally and continue cooking for 30 minutes.

Reduce heat to simmer, add whole jalapenos, masa harina, and salt.

Cook for an additional hour, stirring occasionally.

Serve hot and enjoy the spicy venison chili delight!

eat oil in a Dutch oven over medium heat.

Cook beef in the oil, stirring occasionally, until beef is browned.

Cook sausage in a small skillet, stirring frequently, until no longer pink; drain.

Stir pork, 1 cup of beef broth, tomato sauce, tomato cocktail, 3/4 cup of beer, 6 tablespoons of chili powder, onion powder, garlic powder, and 1 teaspoon of Tabasco sauce into the beef.

Heat the mixture to boiling, then reduce the heat.

Simmer uncovered for about 1 1/2 hours, adding remaining beef broth as needed for desired consistency.

Cook until beef is fork-tender.

Stir in the remaining chili powder, Tabasco sauce, and ground cumin.

Simmer uncovered for an additional 30 minutes.

Salt to taste.

Heat the vegetable oil in a medium-sized heavy saucepan over medium heat.

Add the chopped onions and cook until they become translucent.

Combine the ground beef with the ground hot red chili, ground mild red chili, minced garlic, dried oregano, cumin, and salt.

Add this meat-and-spice mixture to the pan with the onions.

Break up any lumps with a fork and cook, stirring occasionally, for about 15 minutes until the meat is evenly browned.

Add the coarsely chopped tomatoes and whole green chiles with their liquid to the pan.

Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 1 hour.

Stir occasionally during cooking, and add water if necessary to maintain desired consistency.

Taste the chili and adjust the seasonings if needed.

Allow the chili to cool, then refrigerate.

Once the fat has risen and congealed, skim it off the top.

Reheat the chili before serving.

In a large pot, cook the ground beef, turkey, 1 clove of minced garlic, and 1 chopped onion together until the meat is browned and cooked through.

In a separate bowl, mix together all remaining ingredients except for 1 tablespoon of ground cumin.

Pour the mixed ingredients over the cooked meat in the pot.

Bring the mixture slowly to a boil, stirring continuously until it begins to boil.

Once boiling, cook for 10 minutes over medium heat, stirring occasionally.

Lower the heat to medium-low and continue to cook for an additional 15 minutes, stirring several times.

Reduce the heat to simmer and cook for 1.

5 to 2 hours, stirring frequently.

After cooking for 1 hour, add the remaining tablespoon of ground cumin.

For extra heat, slit the sides of the jalapeno peppers and add more as desired.

Serve the chili hot over rice with fresh cornbread or enjoy it over scrambled or fried eggs for a delicious twist.

In a large pot, sauté the ground chuck over medium heat until fully cooked.

Drain off any excess grease.

Add chopped onions and crushed garlic to the pot and cook gently until the vegetables are tender.

Stir in chopped celery and green pepper (if using), and cook gently for an additional 15 minutes.

Add the cans of tomatoes to the pot, breaking them up with a spoon.

Turn up the heat and bring the chili to a boil, then reduce the heat to medium and simmer for at least 30 minutes, stirring occasionally.

Add the kidney beans and white beans to the pot and heat through over medium heat.

Reduce the heat to low, remove the lid, and simmer the chili for at least another 30 minutes, stirring occasionally.

Longer simmering time enhances the flavors.

Serve hot and enjoy with crisp carrot sticks and crusty round rolls.

In a large pot, brown the ground beef until fully cooked.

Cut the whole peeled tomatoes into chunks.

In the same pot with the browned beef, add the diced onions, diced green bell peppers, canned tomatoes, canned tomato juice, chili beans, chili powder, salt, pepper, seasoned salt, and red hot sauce.

Stir well to combine all ingredients.

Simmer the chili over medium heat for about 1 hour, or until the peppers and onions are soft and the flavors have melded together.

Serve hot and enjoy!

In a heavy stock pot, heat some oil over medium heat and cook the chopped onions until they are caramelized and golden brown.

Add chopped celery, green onions, and green bell pepper to the pot as you finish chopping each one.

Stir frequently to prevent burning.

Pour in the chicken stock and bring the mixture to a slow simmer.

In a food processor, puree the green chilies and garlic.

Add the puree to the pot.

Process the Ro-Tel tomatoes in the food processor until smooth and add them to the pot as well.

Stir in beer, wine, coriander, oregano, thyme, cumin, and liquid smoke.

Reduce the heat to low and let it simmer.

In a heavy fry pan, brown the pork sausage and beef separately.

Drain off excess grease and add the meat to the pot.

In the same fry pan, slowly brown the different peppers with seasoned salt in the beef and pork drippings until a roux-like consistency is achieved.

Add half of the pepper mixture to the pot and cook for one hour.

Taste and adjust the heat level by adding the remaining pepper mixture gradually until desired spiciness is reached.

Cook over low heat for an additional two to three hours, stirring every 15-20 minutes.

About one hour before serving, gradually add Masa Harina to the chili, stirring constantly to thicken it.

Allow the chili to cool for a while after cooking, ideally refrigerating it overnight to allow the flavors to meld and intensify.

Serve with saltine or oyster crackers, and optionally top with Monterey Jack cheese.

In a skillet, sauté the chopped onion, green bell pepper, and minced garlic cloves in olive oil until softened.

Transfer the sautéed vegetables to the slow cooker.

Add the canned diced green chiles, diced jalapeño (if using), and chopped tomatillos to the slow cooker.

In the same skillet used for sautéing the vegetables, brown the cubed pork until golden brown.

Drain any excess fat and transfer the pork to the slow cooker.

In a mortar or spice grinder, grind together the dried oregano, dried sage, ground cumin, and red pepper flakes.

Add the spice mixture to the slow cooker.

Season with salt and pepper to taste.

Pour in the beer.

Cover and cook on low for 6-8 hours or until the pork is tender and the flavors have melded together.

Serve hot, traditionally in bowls with hot flour tortillas, salsa, and cilantro.

Optional toppings include sour cream, grated cheese, olives, and pickled carrots and jalapeños.

Optionally, for added texture, separate the cooked meat from the broth after cooking, crisp the meat under the broiler, and reduce the sauce in a pan before serving.

Heat shortening in a skillet and brown the ground beef.

Discard excess fat.

In a slow cooker’s removable liner, combine the browned beef, chopped onion, crushed garlic cloves, chili powder, crushed beef bouillon cubes, paprika, oregano, ground cumin, cayenne pepper, beef stock, tomatoes, tomato paste, and red kidney beans.

Stir well to combine.

Place the liner in the base of the slow cooker.

Cover and cook on low for 8-10 hours, on high for 4-5 hours, or on auto for 6-7 hours.

Serve hot and enjoy the rich and flavorful beefy chili con carne!

In a skillet, brown the ground meat and minced garlic.

Drain excess fat.

Stir in chili powder and ground cumin, and cook for 2 more minutes.

In a slow cooker (3 1/2 to 6-quart size), combine drained kidney beans, chopped celery, chopped onion, chopped green pepper.

Add in the undrained tomatoes, Rotel tomatoes and chilies, V8 juice or tomato juice, tomato paste, and salt.

Stir in the cooked meat mixture.

Cover and cook on low heat setting for 10-12 hours or on high for 4-5 hours.

Serve the chili hot, garnished with shredded Cheddar cheese and sour cream.