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.

If using dry beans, soak them overnight in water.

Drain before using.

In a large slow cooker, combine soaked (or canned) beans, canned tomatoes, browned ground pork or chuck, chopped onions, chopped green pepper, crushed garlic cloves, chili powder, pepper, cumin, and salt to taste.

Add water and stir everything together.

Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Before serving, taste and adjust seasoning if necessary.

Serve hot and enjoy the delicious flavors of this slow-cooked pork and bean fiesta chili!

Brown the ground chuck in a skillet over medium heat.

Drain excess fat.

Transfer the browned meat to a crockpot (slow cooker).

Add the tomatoes or tomato sauce, salt, cumin, chili powder, black pepper, and garlic powder.

Add enough water to just cover the meat.

Cook on low for about 4 hours.

If needed, you can cook for up to 8 hours by adding a little more water.

About 10 minutes before serving, stir in the cornmeal gradually to avoid lumps.

Continue cooking for an additional 10 minutes.

Serve hot and enjoy the hearty and comforting flavors of this slow-cooked chuckwagon chili!

In a large pot, brown ground beef with chopped onion and minced garlic.

Drain excess fat.

Stir in tomato sauce, tomato paste, beef broth, chili beans, chili powder, celery salt, crushed oregano, cumin, crushed red pepper, and hot pepper sauce.

Cover and simmer for about 30 minutes, stirring occasionally, until flavors meld together.

Serve hot and enjoy the hearty and rustic flavors of this cowboy beef chili!

In a Dutch oven, simmer chopped onion in vegetable broth for 5 minutes.

Add minced garlic, chili powder, ground cumin, dried oregano, sliced carrots, cubed red potatoes, and diced tomatoes.

Bring to a boil.

Reduce heat, cover, and simmer for 10 minutes.

Add black beans, kidney beans, garbanzo beans, and water.

Cover and simmer for an additional 20 minutes.

Serve hot and enjoy the explosion of colors and flavors in this vibrant veggie bean fiesta!

In a 2-quart saucepan, heat oil over medium-high heat.

Brown ground round beef, crumbling with a fork until pink color disappears and beef is mashed to the size of rice.

Stir in Heinz brown gravy, onion soup mix, red kidney beans, chili powder, cumin powder, bottled Italian dressing, V-8 Juice, and sugar.

Stir well and often, reduce heat to low, and simmer until piping hot.

Serve hot, optionally garnished with shredded cheese, sour cream, or diced onions.

In a large pot, brown ground beef, onion, celery, and green pepper.

Add tomato paste, canned tomatoes, chili beans, pressed garlic, crushed bay leaves, cumin, sugar, salt, oregano, black pepper, parsley flakes, paprika, and chili powder to taste.

Cook the chili slowly over low heat, stirring occasionally.

If the chili becomes too thick, thin it out with water or tomato juice to reach desired consistency.

Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or diced onions.