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.

n a large heavy pot, melt the lard, butter, or bacon drippings over medium heat.

Add the coarsely chopped onions and cook until they are translucent.

In a separate bowl, combine the beef with the finely chopped garlic, ground hot red chili, ground mild red chili, cumin, and dried Mexican oregano.

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

Break up any lumps with a fork and cook, stirring occasionally for about 30 minutes, until the meat is evenly browned.

Add the tomato sauce, water, salt, and optional parsley to the pot.

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

Stir in the corn flour (masa harina) to achieve the desired consistency.

Cook for an additional 10 minutes, stirring occasionally.

Taste and adjust seasonings if necessary.

Serve hot and enjoy the fiery flavors of this firehouse-style spicy beef chili!

In a large, heavy pot, fry the bacon until crispy.

Remove the bacon and set it aside.

Add the rough-ground venison, chopped onions, minced garlic, and salt to the bacon grease.

Fry the venison until cooked through, then remove it from the pot.

Drain off excess grease from the pot.

Pour in the Beaujolais red wine, tomato sauce, and crumbled bacon.

Bring the wine to a boil.

Add the minced jalapenos, cooked venison mixture, Tabasco sauce, 3 tablespoons of freshly ground cumin, allspice, Angostura Bitters, salt, dried crushed anchos, red pepper flakes, and chopped mushrooms.

Stir well.

Reduce the heat after cooking for 3 minutes.

Add tomato paste and chili powder, then simmer for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, add the remaining freshly ground cumin.

Cook for an additional 15 minutes.

Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.

Enjoy the robust flavors of this Wild West Venison Chili!

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

In a separate skillet, sauté the diced onion and bell pepper until softened.

Add the sautéed vegetables to the pot with the browned beef.

Pour in the tomato sauce and beer.

Mix thoroughly.

Add the Brown Bag Mix chili seasoning and Tabasco sauce.

Stir well to combine.

Allow the chili to simmer over low heat for 30-60 minutes, stirring frequently.

Slowly add the Masa flour paste to the chili to thicken it to your desired consistency.

Season with cayenne pepper for an extra kick if desired.

Serve hot and enjoy the bold flavors of this craft brewed beef chili!

Heat corn oil or peanut oil in a large, cast-iron skillet.

Cook the ground sirloin, ground pork, onions, garlic, and bell peppers until the meat is browned and the onions are translucent.

In a large pot, bring the beer and sour mash whiskey to a slow boil.

Add the cooked meat mixture, stewed tomatoes, tomato sauce, tomato paste, jalapenos, ground cumin, Tabasco sauce, salt, and ground allspice to the pot.

Stir well to combine.

Reduce the heat, cover, and simmer for 1 hour, stirring frequently.

After 1 hour, remove the lid and continue to cook for an additional 30 minutes, stirring frequently.

Finally, add the remaining ground cumin and stir well.

Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.

Enjoy the rustic flavors of this cowboy’s whiskey-infused chili!

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

Add onions, garlic, and peppers.

Saute until onions are translucent.

Stir in chili powder, cumin, paprika, and dried oregano.

Simmer for two minutes, allowing the spices to release their flavors.

Add diced tomatoes, tomato sauce, Rotel Tomatoes and Chilis, and dark red kidney beans.

Pour in water or beer, depending on your preference.

Stir in textured vegetable protein (TVP) and adjust the amount according to your desired texture and consistency.

Season with lemon juice, salt, pepper, and Tabasco sauce to taste.

Stir well to combine.

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

Cover and let it simmer for 4-6 hours, stirring occasionally.

Once the flavors have melded and the chili has thickened to your liking, serve hot.

It’s even better when enjoyed the next day!

In a large pot, brown the beef pieces in Wesson Oil over medium heat for about an hour.

Add diced onion and enough beef broth to cover the meat.

Bring to a boil and cook for 15 minutes.

Stir in 1 tablespoon of cumin and the dried oregano.

Reduce heat to a light boil and add half of the chopped garlic and half of the chili powder.

Cook for 10 minutes.

Add Hunts tomato sauce with the pulp from the boiled and pureed dried peppers, along with the remaining garlic.

Pour in any remaining beef broth and chicken broth to achieve the desired consistency.

Cook for one hour on medium heat, stirring occasionally.

Add the remaining chili powders and cumin.

Simmer for an additional 25 minutes over low to medium heat, stirring occasionally.

Increase the heat to a light boil and add TABASCO sauce, salt to taste, brown sugar, and lime juice.

Simmer on medium heat until ready to serve.

Serve hot and garnish with your favorite toppings like shredded cheese, sour cream, and chopped scallions if desired.

Enjoy the bold flavors of this champion’s signature chili!