• Cut the tops off the dried chiles.
• Toast them in a hot frying pan for a few minutes until fragrant, then soak them in hot water for 20 minutes.
• After soaking, liquidize the chiles with some of the soaking water.
• Roughly chop the habanero and garlic, then add them to the blender along with the cumin and oregano.
• Puree until smooth.
• Heat vegetable oil in a saucepan and fry the chopped onion until softened.
• Add the minced beef and cook until browned.
• Stir in the chile puree, canned tomatoes, and kidney beans.
• Cover and simmer for at least half an hour.
• Uncover the chili, raise the heat slightly, and allow excess liquid to evaporate for about 10 minutes.
• Serve hot with your favorite toppings.

• Place the rinsed beans in a bowl and cover with 2 to 3 cups of water.
• Soak overnight, checking occasionally and adding water as necessary to keep them moist.
• In a heavy saucepan, combine the soaked beans with their water and add 2 to 3 more cups of water.
• Bring to a boil, then lower heat and simmer, partially covered, for about 45 minutes until beans are cooked but still firm.
• Drain the beans, reserving the cooking liquid.
• In a heavy skillet, melt the lard over medium heat.
• Add the drained beans and lightly fry them.
• Set aside.
• In a large heavy pot, melt the bacon drippings over medium heat.
• Add chopped onion and cook until translucent.
• Combine the sausage and beef with all the spices up through the oregano.
• Add this meat-and-spice mixture to the pot with the onion.
• Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
• Add the reserved bean-cooking liquid to the pot.
• Stir in all the remaining ingredients.
• Bring to a boil, then lower the heat and cook, uncovered, for 30 minutes, stirring occasionally.
• Add water only if necessary to maintain the consistency of a chunky soup.
• Taste and adjust seasonings before serving.

• Heat vegetable oil in a Dutch oven over medium heat for 5 minutes.
• Meanwhile, season the cubed beef with 2 teaspoons of the Spicy Seasoning Mix.
• Add the seasoned beef and chopped onion to the Dutch oven.
• Stir-fry for 2 to 3 minutes until the beef is browned and the onion is softened.
• Season with salt, if desired.
• Add the canned tomatoes (breaking them up with the back of a spoon), frozen corn, and remaining 2 1/2 teaspoons of Spicy Seasoning Mix to the Dutch oven.
• Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for 18 to 20 minutes.
• Serve hot.

• In a large pot, heat olive oil over medium heat.
• Add ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes.
• Add diced onion, minced garlic, and diced bell pepper to the pot.
• Cook for another 3-4 minutes until vegetables are softened.
• Stir in black beans, diced tomatoes, tomato sauce, chili powder, ground cumin, paprika, salt, and pepper.
• Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally.
• Serve hot, garnished with your favorite toppings if desired.

• In a large pot or Dutch oven, brown the ground beef over medium heat for about 10 minutes, breaking it into crumbles.
• Add chopped onion and continue cooking until onion is translucent.
• Stir in kidney beans (undrained), tomato soup, salt, and chili powder.
• Bring the mixture to a simmer and let it cook for 30 minutes, stirring occasionally.
• Adjust the seasoning with hot pepper sauce according to your taste preference.
• Serve hot.

• In a 2 1/2 quart saucepan, cook the ground beef over medium heat until browned, about 6-8 minutes, breaking it into crumbles.
• Drain off any fat.
• Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to absorb excess fat.
• Wipe the remaining fat residue from the saucepan.
• In the same saucepan, sauté the chopped onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes.
• Add the oregano, cumin, chili powder, cocoa powder, sugar, crushed hot pepper, and Tabasco sauce to the saucepan.
• Cook for an additional 3 minutes.
• Stir in the kidney beans, cooked ground beef, and the remaining crushed tomatoes.
• Cook together for 25 minutes over low heat, stirring occasionally.
• Serve hot.

• In a skillet, sauté the cubed top round beef until browned.
• Transfer the beef to a large chili pot.
• Add grated onions, minced garlic, water, and chicken broth to the pot.
• Cover and simmer for 1 hour and 30 minutes.
• Stir in tomato paste, chili powder, ground cumin, and Tabasco pepper sauce.
• Continue cooking on low heat for another hour.
• If needed, add hot water to adjust the consistency.
• After a total cooking time of three hours, serve the chili hot, adding an additional dash of Tabasco pepper sauce to taste.

• In a large pot or Dutch oven, brown minced onions and chopped beef brisket in oil.
• Stir in minced garlic, ground pork, minced green chiles, cumin, oregano, salt, dry mustard, tomato sauce, chopped tomatoes, tequila, beer, chili powder, and beef bouillon cubes.
• Bring the mixture to a boil, then reduce heat and simmer for 2-3 hours, stirring occasionally.
• Avoid stirring during the last 30 minutes before serving to allow flavors to meld together.
• Serve hot.

• In a 12-quart pot, combine beef chuck, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper.
• Fill the pot halfway with water and place it on low heat.
• In a large frying pan, make a dark roux by heating corn oil over medium heat.
• Gradually whisk in flour until the mixture turns dark brown.
• Once the roux is dark, add tomato paste to the frying pan and cook slowly until the oil starts rising to the surface again.
• Stir in chili powder, cooking until a thick paste forms, being careful not to burn.
• Add the roux mixture to the pot of meat.
• Simmer over low heat, stirring often, for at least 1 1/2 hours or longer.
• Allow the chili to sit until grease rises to the surface, then skim it off.
• Reheat the chili before serving.

Optional Thickening Method:

• After the chili has cooked for a few hours and the flavors have blended, sprinkle and stir in cornmeal.
• Cook for an additional 15 minutes, stirring to prevent lumps.
• Adjust thickness by adding more cornmeal or water as needed.