2 Small green peppers, chopped

2 Medium onions, thinly sliced

2 Cloves garlic, crushed

1/4 c Cooking oil

3 cn Tomatoes – 1 lb cans

3 tb Chili powder

2 ts Crushed cumin seeds or

Ground cumin 1/4 ts Tabasco sauce

1 c Water

3 cn Pinto beans – 15 oz cans

Or canned kidney beans

Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Marlboro Country Cookin’ Brochure 1992

1 cup Onion — chopped

1 tablespoon Garlic — chopped

1/4 cup Chili powder

1 tablespoon Ground cumin

1 can 28 oz. crushed tomatoes with — added puree

1 1/2 cups Beef broth

2 cups Fresh or frozen corn kernels

1 can 15 1/4 oz. kidney beans — drained

1/4 cup Fresh cilantro — chopped

Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro.

1 Onion, Burmuda, lg, fine chop

1/4 t Oregano, dried, pref. Mexican

2 t Paprika

5 Garlic cloves, lg, fine chop

4 lb Beef shank, coarse grind

1 T Lard, butter, or bacon dripins

4 Scallions, in bunches, chopped

5 Bell pepper(s)

5 Serrano chiles, fresh

1 lb Chorizo sausage or

1 lb Sausage, hot, non-Italian

4 Garlic cloves, med, fine chop

2 t Salt

4 T Red chile, hot, ground

4 T Red chile, mild, ground

3 T Cumin seeds

Beer

Water

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.

1 Teaspoon Paprika

5 Cups Water

1 Nutmeg,ground — whole

2 Tablespoons Lard

1 Teaspoon Cumin

1 Tablespoon Bacon drippings

2 Teaspoons Oregano,dried — pref. Mexican

1 Onion

4 Tablespoons Sesame seeds

12 Ounces Pork sausage — country-style

1 Cup Almonds,blanched — skins remov

1 Pound Beef — coarse grind

12 Red chiles — whole dried or

4 Garlic cloves

1 1/2 Cups Chile caribe

1 Teaspoon Anise

1 1/2 Ounces Milk chocolate — small pieces

1/2 Teaspoon Coriander seeds

1 Can Tomato paste(6oz ea)

1/2 Teaspoon Fennel seeds

2 Tablespoons Vinegar

1/2 Teaspoon Cloves — ground

3 Teaspoons Lemon juice

1 Cinnamon stick,ground — 1″

1 Soft tortilla — chopped

1 Teaspoon Black pepper — freshly ground

Salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

5. Combine the sausage and the 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.

6. 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 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

10 lb Lean beef brisket, finely chopped

1/4 c Oil

1 1/2 Cloves garlic — minced

2 lb Ground pork

7 oz Whole green chiles — minced

15 oz Tomato sauce

1 lb Whole tomatoes — finely chopped

1 tb Cumin

1 t Salt

1 t Oregano

1 tb Dry mustard

1 oz Tequila

1 cn Beer

3 oz Chili powder

2 Beef bouillon cubes

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

Brown the meat in a little butter and cook until the meat is brown – about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.

1 lb Lean pork shoulder

3 Medium onions chopped

1 Green Bell pepper chopped

1 Red Bell pepper chopped

8 Fresh Jalapeno peppers (2 seeded & chopped) balance gashed

2 tb Fresh ground cumin

1 ts All Spice

1 tb Blackstarp molasses

12 oz (1 can) beer (not Lite)

2 oz Sour mash whiskey

1 oz Vietnamese hot sauce or Tabasco sauce

5 Cloves garlic crushed

3 tb masa harina (fine yellow corn meal)

1 tb Soy sauce

3 Bay leaves

2 c Stewed tomatos chopped

1 c Tomato sauce

1 c Tomato paste

Saute’ onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook-offs and has placed each time including 3 1st’s! “CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!”

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.

2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

5. Combine the sausage and the 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.

6. 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 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

2 medium green peppers — diced

2 large stal celery — diced

2 small clov garlic — minced

1/2 small fresh jalapeno peppers

8 pounds lean chuck — ground coarsely

1 7 oz can diced green chilies

1 14 1/2 ounce stewed tomatoes

1 15 ounce ca tomato sauce

1 6 ounces can tomato paste

6 ounces chili powder

tabasco sauce to taste

12 ounces beer

12 ounces mineral water — bottled

3 bay leaves — or 2 your choice

garlic to taste

salt to taste salt

pepper to taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, i ncluding 1/2 can beer. (Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I s ubstitute pure New Mexico ground red chili. Whatever you use make sure it’s pur e chili powder, no additional seasonings added.

1 pound lean ground pork

1 cup onion — finely chopped

4 garlic cloves — finely chopped.

1 can budweiser beer — (12 oz.)

8 ounces hunt’s tomato sauce

1 cup water

3 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons wylers’ beef-flavor instant bouillon (or 6 cubes)

2 teaspoons oregano leaves

2 teaspoons paprika

2 teaspoons sugar

1 teaspoon unsweetened cocoa

1/2 teaspoon ground coriander

1/2 teaspoon louisiana hot sauce — to taste

1 teaspoon flour

1 teaspoon cornmeal

1 tablespoon warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat . Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; coo k and stir until tender. Add meat and remaining ingredients except flour, cornm eal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 h ours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chi li mixture. Cook covered 20 minutes longer. Serve hot.

Makes 2 quarts.