Put all ingredients in the slow cooker in the order listed.

Stir once to combine.

Cover and cook on Low for 10-12 hours or on High for 5-6 hours.

Heat oil in a skillet, add onion and green pepper.

Cook until wilted.

Add the ground meat and using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.

Sprinkle the meat with garlic, chili powder, cumin, and oregano.

Stir to blend.

Add the bay leaf, black pepper, canned tomatoes, vinegar, and crushed red pepper flakes.

Bring to a boil and cook for 1 hour, stirring occasionally.

In a frying pan, sauté the ground meat until lightly browned.

Pour off any drippings.

Add water, chili powder, and curry powder; simmer for 5 minutes.

Add diced tomatoes and beans; heat through.

Stir in onions.

Ladle the chili into serving bowls and sprinkle with grated cheese.

Place a plastic colander in a 2-quart microwave-safe casserole dish.

Combine chopped onion, green pepper, and crumbled ground beef in the colander.

Microwave on high or 100% power for 6 minutes, stirring once halfway through cooking.

Remove the colander and pour off any drippings.

Transfer the meat mixture into the casserole dish.

Add tomato sauce, stewed tomatoes, drained kidney beans, salt, chili powder, black pepper, and dry mustard.

Stir to combine.

Cover and microwave on high or 100% power for 10-12 minutes, stirring halfway through cooking.

Let rest, covered, for 5 minutes before serving.

In a large skillet, brown the sliced onion.

Add ground beef and cook until no longer pink.

Drain off excess fat.

Stir in tomato soup and whole tomatoes.

Add drained kidney beans and chili powder.

Cook slowly for 30 minutes, stirring occasionally.

Season with salt and pepper to taste.

Wrap chicken and freeze until firm, but not solid.

Coarsely grind in a food processor, using on/off turns.

Heat oil in a large Dutch oven over medium-high heat.

Add onions, green peppers, and garlic.

Cook until golden brown, stirring frequently, about 15 minutes.

Mix in cumin, oregano, coriander, and thyme.

Stir for 2 minutes.

Add chicken, ground round, and bay leaves.

Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 minutes.

Add chili powder.

Reduce heat to medium and cook for 5 minutes, stirring frequently.

Add tomatoes, breaking up large pieces with a spoon.

Mix in tomato paste, salt, and pepper.

Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.

Uncover, reduce heat to the lowest setting, and cook for 1 1/2 hours, stirring frequently near the end and adding water if necessary to prevent burning.

Adjust seasoning.

(Can be prepared 1 day ahead and refrigerated.

)

Sprinkle avocado with lemon juice.

Ladle chili into large soup bowls.

Spoon 2 tablespoons of yogurt in the center of each.

Top with diced avocado and minced cilantro.

Serve hot.

In a large microwave-safe container, brown the ground beef, onions, green pepper, and garlic for 15 minutes on full power.

Drain off and reserve a cup or two of liquid.

Break up any remaining large chunks of meat.

Add the remaining ingredients except for tomato paste and cook on full power for 30 minutes covered.

Stir and taste.

Cook for 1 hour at 70% power, uncovered.

Stir and taste at half-hour intervals.

Add water as necessary.

Add tomato paste and reserved meat liquid.

Cook for 30 minutes at 60% power, uncovered.

Stir and taste.

The chili is done and can be served directly or decanted into a crockpot to simmer.

Serve with shredded cheddar cheese, Tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls.

Guests can microwave their own hot dogs and top with chili and cheese!

In a large pot, combine the tomato juice, kidney beans, French-cut green beans, and corn.

Brown the ground beef or turkey in a separate pan.

Once the meat is cooked, add it to the pot with the other ingredients.

Stir in the chili seasoning according to your taste preferences.

Heat the mixture to boiling.

Serve hot with cornbread, crackers, or rolls.

Enjoy this hearty and budget-friendly chili, perfect for feeding a hungry crowd of about 9 people.

In a large pot, combine the oregano, chili powder, cumin, beef bouillon, powdered mole, sugar, coriander, Durkee’s Louisiana Hot Sauce, tomato sauce, water, and beer.

Bring to a simmer over medium heat.

In a separate skillet, brown the chuck and pork in batches with oil or kidney suet until light brown.

Drain excess fat and add the meat to the pot with the simmering spices.

Add the finely chopped onions to the pot.

Add more water if necessary to cover the ingredients.

Simmer for 2 hours.

After 2 hours, add additional water if needed and continue simmering for 45 minutes.

Dissolve Masa Harina in warm water to form a paste.

Add the paste to the chili to thicken it.

Simmer for an additional 30 minutes.

Taste and adjust seasoning with salt as needed.

Serve hot and enjoy this championship-winning Capitol Chili, a true Texas-style delight!