Directions:
1.    Pour olive oil in a large stock pot and heat over medium-high heat. Add onions, peppers, garlic, salt, pepper, Italian seasoning and oregano to pot.
2.    Saute vegetables and seasonings for 5-7 minutes, until vegetables are softened.
3.    Crumble sausage into a skillet and brown, breaking up large pieces. Add roast pork to skillet and cook, stirring often, for 5 minutes.
4.    Drain and add to stock pot along with both tomato products, the beans, and chicken broth.
5.    Place two bay leaves in mix. Stir well and often, and let it simmer at least 1/2 hour or up to 1 hour. Serve with crusty bread.

Directions:
1.    Brown ground beef and steak tips (stew meat). Drain well and place in crock pot.
2.    Add all ingredients except sour cream.
3.    Allow to cook on low for 3-4 hours or on high for 2 hours.
4.    Before serving add entire 16 oz tub of sour cream to crock pot.
5.    Serve hot and top with cheddar cheese.

Directions:
1.    In a 8 quart pot cook bacon with medium heat.  Turn until bacon is crisp.  Remove and place bacon on paper towel to drain.
2.    Keep 2 tablespoons of bacon drippings and remove the rest.  After bacon has cooled, crumble.
3.    Turn your heat to medium/high and add oil.  Brown pork in 3 batches.  Remove from pot and place on plate.
4.    In hot pot, add onions and jalapenos and cook.  Reduce heat to medium.
5.    Stir onions and jalapenos until soft.  Now add your garlic, oregano, chili powder, cumin, and cayenne.  Cook for 1 minute.
6.    Return pork to pot and add broth, coffee, water and tomatoes.  Simmer chili, uncovered.  Cook 2 hours and stir occasionally.
7.    You want pork tender.  Now stir in the beans and bring to a simmer.
8.    Garnish with the crumbled bacon.  You can also garnish with chopped red onions, fresh cilantro, lime wedges, sour cream, and salsa.

Directions
1.    In a large stockpot, cook beans as direction on package indicates.
2.    Brown pork in frying pan with a olive oil. Remove to stockpot.
3.    In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.
4.    To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.

Directions
1.    Cut onion into quarters.  Using a sheet pan, place quartered onions and brown in a 350-degree oven until toasted about 5 minutes.
2.    Using a hand blender, puree ancho chile with a small amount of chicken broth.  Then add to remaining chicken broth.
3.    Using a heavy stockpot, heat until hot and add peanut oil.  Sauté onions, jalapeno, and garlic until onions are tender.  Remove from pot and set aside.  Brown the shredded pork until brown, add the salt and pepper.
4.    Lower heat and add in the sautéed onion mixture to the shredded pork.  Add the ancho chile and chicken broth.  Now add the tomato paste, ground cumin seed, oregano, corn flour, 2 tablespoons lime juice, water.  Stir and bring to a boil.  Reduce heat and simmer for 1-1/2 hours.
5.    Mix together the 2 tablespoons lime juice with sour cream.
6.    Ladle Shredded Pork and Roasted Onion Chili into bowls and spoon two tablespoons of limed sour cream on each serving.  Serve with flour tortillas.

Directions:
1.    In a frying pan, heat and add the oil.  You want to add the pork and brown.  Remove the pork and set aside.
2.    Add the onion, and sauté until tender and clear.
3.    Heat a 4-quart stockpot to medium heat.  Then add the water (keep 1 cup), celery, tomatoes, chiles and garlic.
4.    Add the pork to the chili pot.  Now add the onion to the stockpot.
5.    With the remaining cup of water, deglaze the frying pan.  Add this to the chili pot.
6.    Now is the fun part, open the bean cans.  In a colander, you want to drain and the wash beans.
7.    Next, add the beans to chili stockpot.  Let the stockpot ingredients come a boil.
8.    Then reduce the heat to low and simmer for an hour.
9.    Now, add the salt and salsa.  Simmer for an additional half hour.

Directions
Stove Top
1.    Heat oil in medium saucepan on medium-high heat.
2.    Add sausage and onion; cook and stir 5 to 7 minutes.
3.    Reduce heat to medium.
4.    Stir in remaining ingredients; simmer 15 to 20 minutes.
Microwave Oven
1.    Mix kielbasa and onion in 2 1/2-quart microwavable dish. Cover. Microwave on HIGH 4 to 5 minutes.
2.    Stir once during cooking. Drain excess fat.
3.    Stir in remaining ingredients. Cover.
4.    Microwave on HIGH 8 to 10 minutes.
5.    Stir twice during cooking.
6.    Let stand 5 minutes before serving.
*Oil is used for stove top directions only.
Note: Microwave ovens vary; cooking times are approximate

Directions
1.    In a large pot, melt the butter over a medium to high heat.
2.    Add onion and sauté until transparent.  Include the pork and brown with onion.
3.    After you brown the pork, reduce heat to medium.
4.    Add the garlic, oregano, chives, pepper, and Chipotle.
5.    Cook for 5 minutes to mix flavors.
6.    Now, you want to add the pinto beans, kidney beans, beef broth, stewed tomatoes, and tomato sauce.
7.    Reduce the heat to low and simmer for 1 hour.
8.    When serving, garnish with a tablespoon of cheese either Jack or cheddar.

Directions
1.    In a stock pot, melt 2 – tablespoons butter and heat.
2.    When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper.
3.    Cover and cook 1-1/2 hours or until pork is tender.
4.    Add the Chipotle chiles and simmer for 45 minutes to 1 hour.
5.    Grill the tortillas and brush with butter.
6.    Serve with grated Pepper Jack Cheese on top.  You want to spoon the chili onto your tortilla and roll up and eat.

Directions
1.    In a large stockpot, cook beans as direction on package indicates.
2.    Brown pork in frying pan with a olive oil. Remove to stock pot.
3.    In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.
4.    To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.