• 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.

• In a large pot or Dutch oven, sauté the diced onions, green peppers, celery, minced garlic, and jalapeno pepper until softened.
• Add the ground chuck to the pot and brown the meat.
• Stir in the diced green chilies, stewed tomatoes, tomato sauce, tomato paste, chili powder, Tabasco sauce, beer, mineral water, bay leaves, garlic salt, salt, and pepper.
• Ensure there is enough liquid to cover the top of the ingredients, adding water if necessary.
• Bring the chili to a simmer over low heat and cook for about 3 hours, stirring often.
• Remove the bay leaves before serving.
• For optimal flavor, refrigerate overnight and reheat before serving.

• In a large saucepan or Dutch oven, brown half of the ground meat over medium-high heat; pour off fat and remove the meat from the pan.
• Repeat with the remaining ground meat.
• In the same pan, leave about 2 tablespoons of fat and add chopped onion and garlic.
• Cook and stir until tender.
• Return all the browned meat to the pan.
• Add Budweiser beer, tomato sauce, water, chili powder, ground cumin, beef-flavor bouillon, oregano, paprika, sugar, cocoa powder, ground coriander, and Louisiana hot sauce.
• Mix well.
• Bring the mixture to a boil, then reduce heat and simmer covered for 2 hours, stirring occasionally.
• In a small bowl, mix together flour, cornmeal, and warm water.
• Stir this mixture into the chili and cook covered for an additional 20 minutes.
• Serve hot.

• In a Dutch oven, brown the ground beef over medium heat; drain excess fat.
• Stir in the chili seasoning mix, water, tomatoes, beans, and cayenne pepper sauce.
• Bring to a boil.
• Reduce heat and simmer, covered, for 10 minutes.
• Serve hot, garnished with chopped red pepper, green onion, and shredded cheddar cheese if desired.

• Prepare Cabbage:
• Finely chop cabbage or coarsely grate, depending on your preference.
• Place in a large bowl.
• Make Dressing:
• In a separate bowl, mix together cider vinegar, mayonnaise, half-and-half, sugar, diced sweet gherkin (if using), black pepper, and salt.
• Combine and Refrigerate:
• Pour the dressing over the chopped cabbage and toss until well combined.
• Refrigerate the slaw before serving for optimal flavor.

Combine Ingredients:

• In a glass or stainless steel bowl, combine mayonnaise, Dijon mustard, fresh orange juice, chopped fresh tarragon, capers, chopped dill pickles, anchovy paste, chopped fresh parsley, and fresh-ground pepper.

Blend Well:

• Mix the ingredients thoroughly until well blended.

Serve:

• Serve this Zesty Orange Rémoulade Sauce over grilled seafood.