• Cut the tips off the chicken wings; reserve for stock.
• In a small bowl, stir together garlic, dry mustard, paprika, dried thyme, sugar, cayenne pepper, salt, and black pepper.
• Blend in lemon juice to make a paste.
• Using a pastry brush, brush the paste over the wings.
• Arrange the wings, meaty side down, on lightly greased foil-lined baking sheets.
• Let them stand for 30 minutes at room temperature.
• Bake in a preheated 475°F oven for 15 minutes; then, turn the wings over and bake for an additional 15 to 20 minutes or until brown, crisp, and no longer pink inside.

Peach Mustard Sauce:

• In a saucepan, melt the peach jam over low heat.
• Stir in Dijon mustard, diced pimiento, and cider vinegar.
• Serve the Peach Mustard Sauce separately for dipping.
• Makes 4 main-course or 8 appetizer servings

• In a saucepan, combine butter, hot sauce, and cayenne pepper.
• Heat the sauce as needed for 10 minutes at 350 degrees Fahrenheit.
• Dip chicken wings into the hot sauce mixture, ensuring they are well coated.
• You can double the sauce recipe if desired.
• Use as much as needed to coat the wings.
• Optionally, strain the leftover sauce, reheat it, and store it in a jar.
• It will keep indefinitely.
• Shake the jar, pour the sauce as needed into a pan, and reheat to dip chicken wings.
• The chef who provided the recipe makes it a gallon at a time.
• You can use either the cayenne or a mix of cayenne and ground red pepper depending on your heat preference.

• Heat oil in a Dutch oven over medium heat for 5 minutes.
• Meanwhile, cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces.
• Sprinkle beef with 2 teaspoons of Spicy Seasoning Mix.
• Stir-fry beef and chopped onion for 2 to 3 minutes.
• Season with salt if desired.
• Add canned tomatoes (breaking them up with the back of a spoon), frozen corn, and the remaining 2 1/2 teaspoons of Spicy Seasoning Mix.
• Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 18 to 20 minutes.

• In a pot, brown the ground chuck or lean ground beef in a little butter over medium heat.
• Cook until the meat is browned, about 10 minutes.
• Add chopped onions and continue to cook until the onions are softened.
• Stir in kidney beans, undiluted tomato soup, salt, and chili powder.
• Let the mixture simmer for 30 minutes.
• Adjust the seasoning with hot pepper sauce to taste.

Optional Enhancements:

Vegetables:

• Add diced bell peppers, corn, or diced tomatoes for added texture and flavor.

Toppings:

• Garnish with shredded cheese, sour cream, or chopped green onions before servi

• In a 2 1/2-quart saucepan, cook the extra-lean ground beef over medium heat until well done (about 6-8 minutes), stirring frequently to crumble the meat.
• Pour off the fat.
• With a slotted spoon, transfer the meat to paper towels to absorb extra fat.
• Wipe the remaining fat residue from the saucepan.
• In the same pot, sauté the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes.
• Add oregano, cumin, chili powder, cocoa powder, sugar, crushed hot pepper, and Tabasco sauce.
• Continue cooking for an additional 3 minutes.
• Add the kidney beans, cooked meat, and the remaining crushed tomatoes.
• Cook together for 25 minutes over low heat.

• In a skillet, sauté cubed top round beef until browned.
• Transfer to a chili pot.
• Add grated onion, minced garlic, water, and chicken broth to the pot.
• Simmer, covered, for 1 hour and 30 minutes.
• Add Hunt’s tomato paste, Gebhardt chili powder, ground cumin, and Tabasco pepper sauce.
• Stir and let it cook on low for about another hour.
• Add hot water as needed.
• After three hours from when you started, serve the chili with another dash of Tabasco pepper sauce to taste.

• In a large pot, brown minced onions and finely chopped beef brisket in oil.
• Stir in minced garlic, ground pork, minced green chiles, cumin, oregano, salt, dry mustard, tomato sauce, finely 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.
• Stir occasionally.
• Avoid stirring the last 30 minutes before serving.

• In a 12-quart pot, combine beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne.
• Fill the pot halfway with water and place it on low heat.
• In a large frying pan, make a dark roux by combining corn oil and flour.
• Once dark, add tomato paste and cook slowly until oil starts coming up again.
• Add chili powder to the roux mixture, stirring and cooking to make a thick paste without burning.
• Add the roux mixture to the meat pot.
• Simmer, stirring often, for at least 1.
• 5 hours or longer.
• Allow the chili to sit until grease rises, then skim off any excess.
• Reheat before serving.

• Dice and sauté the first 5 ingredients until softened.
• Add the ground chuck and brown.
• Stir in diced green chilies, stewed tomatoes, tomato sauce, and tomato paste.
• Mix in chili powder and Tabasco sauce to taste.
• Pour in beer and mineral water.
• Add bay leaves, garlic salt, salt, and pepper to taste.
• Bring the mixture to a boil, then reduce heat and simmer covered for about 3 hours, stirring often.
• Remove bay leaves before serving.

• In a large saucepan or Dutch oven, brown half of the meat; pour off fat.
• Remove meat and set aside.
• Brown the remaining meat; pour off all fat except 2 tablespoons.
• Add chopped onion and garlic; cook and stir until tender.
• Add the reserved meat and all remaining ingredients except flour, cornmeal, and warm water.
• Mix well.
• Bring the mixture to a boil; reduce heat and simmer covered for 2 hours.
• In a small bowl, stir together flour, cornmeal, and warm water.
• Mix well.
• Stir the flour-cornmeal mixture into the chili and cook covered for an additional 20 minutes.