Ingredients
3 – medium red onions
1 – cup toasted ancho chile, seeded and minced
2 – cups chicken broth
2 – tablespoons peanut oil
1/4 – jalapeno, chopped
1 – cup poblano chile, diced
3 – Tablespoons garlic, minced
2 – pounds cooked shredded pork
1/2 – teaspoon salt
1/2 – teaspoon freshly ground pepper
2 -  Tablespoons tomato paste
2 – Tablespoons cumin seed, toasted and ground
2 – Tablespoons dried Mexican oregano
3 – Tablespoons corn flour
4 – Tablespoons fresh lime juice
1 – cup water
1/2 – cup sour cream
4 – flour tortillas (6-inch)

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.

Ingredients:
3 – pounds boneless pork cubed, 1/2 – inch pieces
3 – tablespoons oil
1 – onion, chopped
2 – quarts water
3 – stalks celery, chopped
2 – medium tomatoes, diced
7 – roasted green chili peppers, diced
4 – cloves garlic, crushed
1 – can (8 ounces) red kidney beans
1 – can (8 ounces) black beans
1 – can (8 ounces) pinto beans
1/2 – teaspoon salt
1/2 – cup salsa

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.

Ingredients
1 – Tablespoon vegetable oil*
1 – pound kielbasa sausage, diced into 1/2 inch pieces
1/2 – cup chopped onion
1 – can (16 ounces) red kidney beans
1 – can (16 ounces) stewed tomatoes
1 – cup picante sauce, mild or medium
1/2 – cup chopped green pepper
1 – Tablespoon McCormick® Chili Powder
1/2 – teaspoon McCormick® California Style Garlic Powder with Parsley

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

Ingredients
1 – Tablespoon butter
1 – onion, diced
1 – pound boneless pork chops, cubed 1/2″ x 1/2″
1/8 – teaspoon garlic, minced
1/4 – teaspoon oregano
1/8 – teaspoon chives
1/2 – teaspoon ground pepper
1/2 – teaspoon Chipotle Chile Pepper, crushed
1 – can pinto beans (15-1/2 oz.)
1 – can kidney beans (15-1/2 oz.)
1 – can beef broth (14-1/2 oz.)
1 – can stewed tomato (14-1/2 oz.)
1 – can green chiles (4 oz.)
1 – can tomato sauce (8 oz.)
Pepper Jack Cheese, shredded (optional)
Longhorn style cheddar cheese, shredded (optional)

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.

Ingredients
4 – Tablespoons butter
2 – pounds pork tenderloin, cut into 1/2-inch pieces
1/4 – teaspoon salt
1/2 – teaspoon cracked black pepper
2 – cups yellow onions, diced
1/4 – cup jalapeno chile, minced
1 – cup dried New Mexico green chiles, seeded, remove stem, and minced
1/4 – cup minced garlic
1/4 – cup roasted Chipotle chiles, peeled and minced
1 – cup grated Pepper Jack Cheese
8 – flour tortillas (6-inch)

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.

Ingredients
1 – pound dried kidney beans, soaked overnight, drained
1 – pound pork tenderloin, cut into 1″ cubes
1 – tablespoon butter
3 – tablespoons olive oil
4 – cloves garlic, sliced
3 – yellow onions, peeled and chopped
1 – teaspoon whole cumin seeds
2 – jalapeno peppers, seeded and chopped
2 – tablespoons chili powder
2 – cups water
4 – tomatoes, chopped
1 – green bell pepper, seeded and chopped
1 – red bell pepper, seeded and chopped
1 – tablespoon Worcestershire sauce
1 – cup red wine
1/2 – teaspoon salt

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.

Ingredients
1 – pound lean ground beef
1/2 – cup onion, chopped
1 – can (15 ounces) kidney beans, drained
1 – can (14-1/2 ounces) diced tomatoes
1 – can (8 ounces) tomato sauce
1 – package chili seasoning
shredded cheddar cheese (garnish)
sour cream (garnish)
chopped green onion (garnish)

Directions
1.    In large skillet over medium-high heat, add and stir ground beef and onion.  Cook for 5 minutes or until done; drain if needed.
2.    Stir in kidney beans, tomatoes, tomato sauce, and chili seasoning.
3.    Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Garnish with shredded cheese, sour cream and chopped green onion, if desired.

Ingredients
8 – ounces hot style pork sausage
1-1/2 – pounds round steak (beef), cut into 1/2 – inch cubes
1 – large onion, chopped
2 – garlic cloves, minced
1 – can chopped jalapeno chiles, drained
2 – Tablespoons chili powder
1 – teaspoon ground cumin
1 – can (16 oz.) tomatoes
1 – bottle (12 oz.) beer
1 – lime, cut into wedges
1 – cilantro sprig

Directions
1.    In a stockpot, crumble the pork sausage.  You want to lightly brown the sausage over medium heat.  Make sure you stir occasionally.
2.    Add in the steak and continue cooking over medium heat.  You want the steak lightly brown.
3.    Now for the fun part, add it the onion, garlic, chile, chili powder, cumin, tomatoes and beer.  You will cook this until the ingredients begin to boil.
4.    At the boil, you want to skim off any fat.  Cover and reduce your heat to a simmer.
5.    Simmer the chili for 1-1/2 hours.  You want the steak very tender and almost melts in your mouth.
6.    In addition, the chili should be somewhat thick.
7.    Ladle in bowls and use your lime and cilantro as garnish.  Substitute tortillas as bread or crackers.

Ingredients
4 – Tablespoons olive oil
2 – cloves garlic, minced
2 – onions, chopped
2 – pounds round beef steak, cut into small cubes
4 – Tablespoons chili powder
1 – teaspoon oregano
1/2 – teaspoon cumin
1/2 – teaspoon salt
10 – dried New Mexico chilies, boiled, seeded, and skinned
2 – cups beef broth
2 – can pinto beans, drained
1 – cups grated Longhorn-style cheddar cheese

Directions
1.    In a large heavy skillet, sauté onions and garlic in the olive oil.  Add beef and brown.
2.    Add chili powder, oregano, cumin, salt, chiles, and beef broth.
3.    Cover and simmer 1 hour, or until beef is tender.
4.    Chili should thicken and if it becomes to dry, add water.
5.    Add pinto beans and cook covered for an additional 30 minutes.
6.    Serve in bowl with the grated Longhorn as a topping.

Ingredients:
1 – pound ground beef
2 – medium onions, chopped
1 – cup green bell peppers, chopped
1 – can (1 pound 12 ounces) tomatoes
1 – can (8 ounces) tomato sauce
2 – teaspoons chili powder
1/2 – teaspoon salt
1/8 – teaspoon cayenne pepper
1/8 – teaspoon paprika
1 – can (15-1/2 ounces) kidney beans, drained

Directions:
1.    In a hot large skillet, add ground beef, onions, and green bell peppers.
2.    You want the meat brown and the onions and bell peppers tender.
3.    Drain the fat from the skillet.
4.    Now add the tomatoes, tomato sauce, chili powder, salt, cayenne and paprika.
5.    Bring ingredients to a boil and then reduce heat.  Cover and simmer 2 hours.
6.    You want to stir the recipe every once in a while.
7.    Now, add the beans.
8.    Cover and continue to cook 30 minutes to heat the beans.