In a large pot, brown the stew meat over medium heat.

Add chopped onion, smashed garlic, chopped jalapeno peppers, tomato sauce, chili powder, salt, and pepper to the pot with the browned meat.

Add enough water to cover the ingredients and simmer until the meat is tender, about 1-2 hours.

In a separate pot, cook the pinto beans in water until they are soft and tender.

Serve the chili hot, and enjoy with a side of cooked pinto beans.

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

Add stewing beef, chorizo, diced onion, minced garlic, and diced jalapeno pepper.

Brown the mixture, stirring often.

While the mixture is browning, add cayenne pepper and chili powder.

Stir to combine.

Once the meat is browned, add tomato sauce, salt, water, and Mexican beer to the pot.

Cover and cook on low heat for 30 minutes, stirring often.

Uncover and simmer for 2 hours, allowing the flavors to meld together.

Serve hot with your favorite toppings.

Heat olive oil in a large pot over medium heat.

Add ground round beef and sauté until browned.

Drain and set aside.

In the same pot, sauté diced green pepper, diced celery, onion, and minced garlic until tender.

Add the browned beef back to the pot along with chopped black olives, kidney beans, stewed tomatoes, brown sugar, chili powder, cumin, minced chili pepper, and oregano vinegar.

Let the mixture simmer for approximately 15 minutes.

Then, add 1 cup of water and continue to simmer for another 15 minutes.

Adjust the amount of water according to your preferred consistency.

Serve hot and enjoy!

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.