My Chili Recipes

Yield: Makes 8 to 10 servings

• 1/2 cup plus 2 tablespoons olive oil, divided
• 5 pounds beef chuck roast, trimmed of fat
• 3 cups minced onions
• 4 poblano peppers,* seeded and diced
• 2 serrano peppers,* seeded and diced
• 2 green bell peppers, seeded and diced
• 3 jalapeño peppers,** seeded and diced
• 2 tablespoons minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup hot pepper sauce
• 1 tablespoon ground cumin
• Black pepper to taste
• 4 ounces Mexican lager beer (optional)
• Hot cooked cornbread or rice

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This Chili Mole Recipe Makes 6 servings, Chili Mole is a traditional Mexican recipe with roots in the Aztec culture.

• 1 lb. ground beef
• 1 diced Spanish onion
• 1 diced green bell pepper
• 1 finely chopped banana pepper
• 2 finely chopped jalapeno peppers
• 2 cloves finely chopped garlic
• 2 cans (15 ounces each) diced tomatoes
• 2 cabs (15 ounces each) rinsed and drained kidney beans
• 1 can (4 ounces) tomato paste
• 1 packet (2 ounces) chili seasoning
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons chili powder

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Makes 6 to 8 servings

• 1-½ lbs 90% lean ground beef
• ¼ cup chopped sweet onion
• ¼ cup chopped green bell pepper
• 1 can (15 ounces) rinsed and drained black beans
• 1 can (14 ½ ounces) diced tomatoes with green chilies
• 1 can (14 ½ ounces) beef broth
• 1 can (8 ounces) tomato sauce
• 5 tablespoons chili powder
• 1-tablespoon sugar
• 1-tablespoon ground cumin
• 1 teaspoon dried minced onion

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Makes 8 servings

• 4 pound ground beef chuck (preferably large grind)
• ¼ cup chili powder
• 2 tablespoons minced garlic
• 3 banana peppers, seeded and sliced
• 2 large onions, chopped
• 1 can (28 ounces) diced tomatoes with green chilies, undrained
• 1 can (14.5 ounces) beef broth
• 2 cans (4 ounces each) diced green chilies, drained
• 2 tablespoons ground cumin
• 2 tablespoons ground hot paprika
• 2 tablespoons malt or cider vinegar
• 1 tablespoon dried oregano leaves

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Makes 6-8 servings

• 2 pounds bulk spicy beef sausage
• 2 green bell peppers, seeded and chopped
• 2 cups chopped onion
• 1 tablespoon chopped garlic
• 2 cans (28 ounces) crushed tomatoes
• 2 cans (4 ounces each) diced green chilies, drained
• ¼ cup ground chili powder
• ¼ cup molasses
• 1 tablespoon brown mustard seeds
• 2 teaspoons red pepper flakes
• 1 bay leaf
• Add hot pepper sauce as per your desired taste

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Makes 10-12 servings

• 4 tablespoons minced garlic
• ¼ cup corn oil
• 3 cups chopped onion
• 1 can (14.5 ounces) beef broth
• 3 cans (14.5 ounces each) Mexican-styled diced tomatoes with chilies, undrained
• 2 cans (14.5 ounces each) crushed tomatoes
• ¼ cup plus 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 1 teaspoon ground black pepper
• 4 cups of beef steak (ideally ribeye)
• ¼ cup masa harina (corn flour) or yellow cornmeal
• Minced cilantro, sliced green onions and sliced ripe olives for garnish

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