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!

Brown the chicken pieces in a large frying pan.

Set aside.

In a large pot, heat the olive oil over medium heat.

Add the sliced garlic, chopped onions, whole cumin seeds, and chopped jalapeno peppers.

Saute until the onions are translucent.

Add the browned chicken pieces to the pot along with the prepared chili sauce, chopped tomatoes, chopped green bell peppers, Worcestershire sauce, and red wine.

Season with salt to taste.

Bring the mixture to a simmer, then reduce the heat to low.

Cover and cook for 1 hour, stirring occasionally.

Once the chicken is cooked through and the flavors have melded together, taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro or chopped green onions if desired.

Enjoy this unique California-style chicken chili!

In a large pot, heat the oil over medium heat.

Add the cubed beef and sprinkle with salt.

Brown the beef on all sides.

Once the beef is browned, add the diced potatoes, sliced onion, minced garlic, and diced green chilies to the pot.

Pour enough water into the pot to cover the ingredients.

Stir well to combine.

Bring the stew to a boil, then reduce the heat to low.

Cover and simmer for about 1 hour, or until the beef and potatoes are tender.

Stir occasionally and add more water if needed to maintain a soupy consistency.

Once the stew is cooked through and the flavors have melded together, taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro or chopped green onions if desired.

Enjoy the comforting flavors of this Southwestern green chili beef stew!

In a large pot, brown the ground beef over medium heat.

Drain any excess fat.

Add the diced onion, minced garlic, and diced jalapeno peppers to the pot.

Cook until the onions are soft.

Stir in the red pepper flakes, dried parsley, salt, black pepper, and dried Italian herbs.

Add the Ranch Style beans to the pot and mix well.

Pour in the canned tomato sauce and water.

Stir to combine.

Let the chili simmer over low heat for about 1 1/2 hours, stirring occasionally.

If the chili becomes too thick, you can add more water as needed.

Taste and adjust seasoning if necessary.

Serve hot, garnished with chopped green onions, and enjoy the bold flavors of this spicy Cajun-style chili!

Adjust the amount of peppers and pepper powder to suit your taste preference.

In a large pot, heat the cooking oil over medium heat.

Add the pureed onion and celery, and cook for about 10 minutes, stirring frequently.

Add the ground beef to the pot and stir to brown in loose pieces.

In a separate bowl, thoroughly mix together the tomato paste, tomato sauce, chili powder, cayenne pepper, Tabasco sauce, salt, and sugar.

Pour the tomato mixture into the pot with the onions, celery, and beef.

Continue cooking for 1 hour.

While the chili is cooking, drain the tomatoes from their juice and crush them into spoon-size pieces.

Saute the diced onion until translucent.

Add the crushed tomatoes and sauteed diced onion to the chili mixture.

Stir well and cook for an additional 20 minutes.

Taste and adjust seasoning if necessary.

Serve hot and enjoy the bold flavors of this Bayou Cajun Chili!

You can serve it as bowl chili with crackers, over cooked macaroni for a spicy chili-mac dish, or as a topping for hot dogs or sausages.