Soak the black beans, pinto beans, and kidney beans overnight.

Then, simmer them until tender, which usually takes about 1 to 2 hours.

Optionally, add some seaweed while cooking for extra flavor.

In a frying pan, roast the cumin (optional step).

In a separate pot, sauté the chopped onions and minced garlic in olive oil until softened.

Chop all the peppers and add them to the pot with the onions and garlic.

Sauté until softened.

Add the chopped tomatoes to the pot and cook until they become soft.

Once the beans are tender, drain them and reserve some of the bean liquid.

Add the cooked beans and a bit of the bean liquid to the pot with the vegetables.

Season the chili with cumin, coriander, oregano, salt, pepper, and paprika to taste.

Let the chili simmer for another hour or until the flavors meld together and the chili reaches your desired consistency.

Heat corn oil in a large saucepot over medium heat.

Add minced onions, bell peppers, and garlic.

Sauté for 8-10 minutes until tender.

Remove from pot and set aside.

In the same pot, add the ground round and cook over moderately high heat until well browned, breaking it up with a spoon as it cooks.

Once browned, remove from heat and drain excess fat.

Return the vegetable mixture to the pot with the browned beef.

Add canned tomatoes, tomato paste, brown stock, mild chili powder, kosher salt, and pepper.

Mix well.

Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes, stirring often.

After 45 minutes, add the drained red kidney beans to the pot and continue to simmer for an additional 15-20 minutes, stirring often.

Ladle the chili into individual bowls and garnish as desired.

Serve hot.

Heat a griddle or cast-iron skillet over medium-high heat.

Toast the assorted chile peppers for 1-2 minutes, turning them to prevent burning.

Let them cool, then remove seeds.

In a small saucepan, combine seeded peppers with 1 cup water.

Bring to a boil, cover, and simmer for 5 minutes.

Puree the peppers and water in a food processor.

In a large casserole, sauté the diced chuck in 4 tablespoons of beef suet over moderately high heat until lightly browned.

Transfer meat to a bowl.

Add the remaining suet, chopped onions, and minced garlic to the casserole.

Cook over moderate heat, stirring, until the onions are softened.

Stir in ground cumin and cook for 1 minute.

Return the chuck to the casserole along with the chile puree, soaked sun-dried tomatoes, cocoa powder, bay leaf, and dried oregano.

Mix well.

Add enough water to barely cover the meat.

Bring to a boil, then simmer covered, stirring occasionally, for 2 hours.

Add more water if necessary to keep the meat covered.

Season with salt to taste and simmer uncovered for another hour.

Discard the bay leaf.

Transfer the chili to a heated serving bowl and serve with sour cream, shredded mozzarella, sliced onion, assorted chile peppers, beans, and tortilla chips.

In a large kettle, cook the chopped onions in vegetable oil, covered over moderately low heat, stirring occasionally, until onions are soft.

Add minced garlic and cook for one more minute.

Add the diced beef chuck or ground turkey.

Cook over moderate heat, stirring to break up the lumps, until no longer pink.

Stir in chili powder, ground cumin, cocoa powder, paprika, oregano, red pepper flakes, and bay leaves.

Cook the mixture, stirring, for one minute.

Add the tomato sauce, chicken broth, and cider vinegar.

Bring the mixture to a boil, then reduce heat and simmer covered, stirring occasionally, for 75 minutes or until the meat is tender.

Add the drained kidney beans, diced green peppers, and salt and pepper to taste.

Simmer for an additional 15 minutes or until bell peppers are tender.

Discard the bay leaves.

Ladle the chili into serving bowls and garnish each serving with a dollop of sour cream and chopped scallions.

Chili may be made 3 days in advance.

It will improve in flavor if cooled completely uncovered and then chilled covered overnight.

In a large skillet, sauté the chopped onion and crushed garlic in vegetable oil until soft and translucent, but not browned.

Add ground beef and cook until the meat is no longer red.

Stir in drained and seeded tomatoes, tomato puree, chili powder, Worcestershire sauce, red wine vinegar, hot pepper sauce, bay leaves, salt, and chili pepper flakes.

Let the mixture simmer, stirring occasionally, for about 1 hour.

Adjust seasonings to taste.

(The chili can be refrigerated at this point for later use. )

When ready to proceed, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Transfer the chili to a two-quart baking pan or ovenproof casserole dish.

Pour or spoon the cornbread batter over the top of the chili.

Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 30 minutes, or until the cornbread is baked through.

The baking time will depend on the depth of the batter.

Serve the chili with a side dish of black beans, if desired.

In a skillet, brown the ground beef with chopped onion and butter.

Add the B&M Red Kidney Beans to the skillet and stir for several minutes.

Pour in the tomato soup, and add salt and chili powder (or pepper).

Simmer the mixture for 15 to 25 minutes.

Serve with potatoes or boiled rice.

In a large pot, heat the bacon fat or shortening over medium heat.

Lightly brown the chopped onions, then add the chopped garlic.

Remove the onions and garlic from the pot using a slotted spatula.

In the remaining fat in the pot, add the chili powder that has been mixed with the flour.

Stir until the mixture is smooth.

Add the ground chuck to the pot and stir until all the chili mixture is absorbed.

Brown the meat, stirring constantly to prevent burning.

Once the meat is browned, stir in the canned tomatoes and cook gently for about 20 minutes.

Add the bay leaves, salt, cumin powder, oregano, red wine vinegar, and brown sugar.

Cook for another 20 minutes.

Add the red kidney beans and continue cooking slowly for about 2 hours.

After 2 hours, add the sliced ripe black olives and cook for another 30 minutes.

If the chili looks too thick, you can add another can of tomatoes when you add the kidney beans.

Serve hot with a side of crackers.

In a small bowl, combine the beef bouillon cube with the reserved liquid from the canned beans and enough water to make 1 cup of broth.

In a large saucepan, combine the broth mixture and all remaining ingredients.

Simmer the mixture, stirring occasionally, for about 15 minutes or until it reaches the desired consistency.

Brown Italian sausage, ground meat, onion, and garlic in a pot.

Add remaining ingredients except for beans.

Bring to a boil, cover, and simmer for 1 1/4 hours.

After cooking time is up, add the beans and stir.

Top with grated Monterey Jack cheese and finely chopped scallions.