• 1 pound lean ground beef
• 1 tablespoon minced garlic
• 1 can (16 ounces) whole tomatoes, undrained, coarsely chopped
• 1 can (about 16 ounces) kidney beans, rinsed and drained
• 3/4 cup Pace Picante Sauce
• 2 to 3 teaspoons chili powder, as desired
• 2 1/2 teaspoons ground cumin
• 1 teaspoon cayenne
• 1 onion

• Brown meat and onion with garlic in large saucepan or Dutch oven; drain.
• Stir in remaining ingredients except optional toppings. Bring to a boil; reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionally until chili is desired consistency.
• Ladle chili into bowls; serve with optional toppings and additional Picante sauce. Makes 4 servings, about 5 cups chili.

Optional toppings:

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 cup sliced celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (28-ounce) can whole tomatoes, undrained, cut up
• 1 (6-ounce) can tomato paste
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 (15-ounce) cans light or dark red kidney beans, drained, rinsed.

• In a large saucepan or Dutch oven, brown ground beef and onion; drain. Add celery, bell peppers, tomatoes with their liquid, tomato paste, garlic, salt, chili powder, cumin, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add kidney beans; simmer until thoroughly heated.
• Slow-cooker method: Brown ground beef and onion in skillet; drain. Combine beef-onion mixture, celery, bell peppers, tomatoes with their liquid, tomato paste, garlic, salt, chili powder, cumin, cayenne, pepper and kidney beans in slow cooker. Cover and cook on High setting for 3 to 4 hours.
• Yield: 7 (1 1/2-cup) servings.

• 1 1/2 pounds lean ground beef
• 1 large onion, chopped (about 1 cup)
• 2 tablespoons chili powder
• 1 large clove garlic, minced
• 1 can (10 ounces) beef gravy
• 1 can (about 15 ounces) Kidney beans
• 2 tablespoons ketchup
• 1 large jalapeno pepper, seeded and finely chopped
• 1/8 teaspoon pepper
• Hot cooked rice

• In 10-inch skillet over medium-high heat, cook beef and onion with chili powder and garlic until beef is browned and onions are tender, stirring to separate meat. Spoon off fat. Stir in gravy, beans, ketchup, jalapeno and pepper.
• Heat to boiling. Reduce heat to low. Cook 15 minutes, stirring occasionally. Serve over rice.
• Garnish with shredded Cheddar cheese, sour cream and tortilla chips. Makes 5 cups or 5 servings.

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Trial By Fire Chili

Thanks to Earl for this Recipe!!

• 2 CANS CHILI HOT BEANS (15.5 OZ.) UNDRAINED
• 1 MED. ONION DICED & DIVIDED
• 1 GREEN PEPPER DICED
• 4 CLOVES OF GARLIC MINCED
• 2 LBS HAMBURGER (ground chuck)
• 1 CAN STEWED TOMATOES
• 2 TBLS SPOONS CHILI POWDER

• FRY HAMBURGER,1 / 2 OF ONIONS, PEPPERS, & GARLIC. THEN DRAIN.
• ADD ALL INGREDIENTS TO A POT (EXCEPT) REST OF ONIONS.
• HEAT THROUGH. SERVE & GARNISH WITH REST OF ONIONS.

Earl would like any comments, he still thinks it lacks "something"??

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Chili Dogs

Thanks to Kathie for this recipe.
Coney Island Sauce (like chili dogs but of "Greek" origin)

• 1 pound lean Ground Beef
• 1/4-1/2 pound Lard (do not substitute with shortening or oil - I use 1/2)
• small onion, chopped fine
• 1 tsp. Salt
• 1/8 tsp. Garlic
• 1 quart Water
• 1/4-1/3 CUP Paprika (I use 1/3)
• 1/3-1/2 CUP Chili Powder (I use 1/3)
• 1/4 tsp. Cayenne Pepper
• YOU MUST HAVE THE NATURAL CASING (SKIN-ON) WIENERS - The cheap "store brand" buns are better than the "bakery" type.

• Brown together ground beef, lard, onion, salt and garlic.
• Bring water to a boil and while stirring, add spices to the water (this will foam up a little so be sure your pan is big enough).
• Add the spiced water to the ground beef mixture and simmer, uncovered for 1 hour or more. (add water if it gets too thick.)
• Serve with "skin -on wieners" on steamed buns with mustard and chopped onions.
• This is going to look real strange.... You really do need all that lard BUT, when you serve it , dip down into the meat part and mostly drain off the liquid. DO NOT STIR IT UP BEFORE SERVING, the lard stuff needs to remain on top. (You can put this together and leave in crock pot on low for hours if need be) You only use about one or two teaspoonfuls on each dog but this freezes very well. This is great for parties and get-togethers. (If you don't have a bun steamer.... You can just put the wiener on a bun, wrap it in paper towel and microwave it for 30 sec. on high. This will give you the same effect.)

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Beer Chili

Thanks to Brad for this recipe.

• 2 lb ground beef
• 1/4 tsp garlic powder
• 2 tsp Lawry's seasoned salt
• 1/2 cup white onion diced
• 2-14.5 oz cans diced tomatoes
• 6 oz can tomato paste
• 15.5 oz can kidney beans (drained and rinsed)
• 15 oz can black beans (drained and rinsed)
• 4 oz can green chilies
• 1 tbsp ground cumin
• 2 tbsp chili powder
• 1/4 tsp garlic powder
• 1 tsp cayenne pepper
• 2-12 oz bottles Samuel Smith's Old Brewery Pale Ale
• 2 cups water
• 1 tsp salt
• 1 tsp black pepper

• Brown beef with 1/4 tsp garlic powder, onion, and Lawry's seasoning, drain, and add to stock pot with remaining ingredients.
• Bring to a boil, reduce heat and simmer 1-2 hours until flavor is blended.
• Top bowls with mild cheddar at serving.

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