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.

Ingredients
2 – Tablespoon butter
1 – large yellow onion, chopped
3 – cloves garlic, minced
1 – jalapeno chile, seeded and minced
2 – pounds pork tenderloin, cut into 1/2-inch cubes
2 – Tablespoons tomato paste
1 – can crushed tomatoes (16-ounces), un-drained
2 – cans whole green chiles, chopped (4 ounces)
1 – medium potato, peeled and grated
2 – cups chicken broth
1/2 – teaspoon cumin, ground
1/2 – teaspoon dried oregano
1/2 – teaspoon dried cilantro
1/4 – teaspoon salt
1/2 – teaspoon ground pepper
1 – cup grated cheddar cheese

Directions

1. In a 5-quart stockpot, heat butter and sauté onion, garlic, and jalapeno.
2. You want the onion clear.
3. Add pork, cover, and cook 10 minutes.
4. Stir the ingredients.  You want the pork to lose its pink color.
5. Stir in tomato paste and stir until it is blended.  Add tomatoes to the pot.
6. Add green chiles, potato, chicken broth, cumin, oregano, cilantro and bring ingredients to a boil.
7. Cover, reduce heat and simmer 1 hour.
8. You want the pork to be tender.
9. Add the salt and pepper and remove cover.
10. Continue to simmer an additional 15 minutes.
11. Ladle stew in to individual bowls.  Garnish with cheese.

Ingredients
2 pounds boneless beef cut in 1” cubes
1/4 cup flour
1 teaspoon salt
1 teaspoon chili powder
3 tablespoons shortening
1 cup water
1/4 cup chopped white onion
1/4 cup chopped green pepper
1-1/2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup water
1 cup tomato juice
1-2/3 cups instant rice
10 ounce package frozen peas

Directions

1. Combine flour, 1 teaspoon salt and 1 teaspoon chili powder.
2. Dredge beef cubes in seasoned flour and brown in shortening.
3. Pour off drippings and add 1 cup water then cover tightly and cook slowly for 2-1/2 hours.
4. After beef has cooked 2 hours prepare rice ring.
5. Cook onion and green pepper in butter.
6. Add 1/2 teaspoon chili powder, 1/4-teaspoon salt, 1 cup water and tomato juice.
7. Bring to a boil then add rice and cover tightly.
8. Remove pan from heat and let stand 7 minutes.
9. Cook peas according to package directions then drain and add to cooked rice mixing lightly.
10. Pack peas and rice mixture in a greased ring mold then let stand 2 minutes or so.
11. Unmold ring onto a heated platter and fill with chili beef cubes.
12. Thicken cooking liquid with flour for gravy.

Ingredients
1 1/2 lbs lean ground beef
1 medium onion – chopped
1 cup frozen whole kernel corn
1/2 cup sour cream
1 can (127g) chopped green chilies – I used Old El Paso
1 bag (400g) Nacho grated cheese blend – cheddar, mozzarella & monterey jack with jalapeno peppers
1 jar (400 ml) enchilada sauce or a fairly thin mild salsa
8 – 8 inch flour tortillas

Directions

1. Heat oven to 350 degrees
2. In a non-stick skillet, cook ground beef & onion over med-high heat, stirring to break up meat, until beef is thoroughly cooked – drain
3. Add corn & cook & stir for about 3 mins
4. Remove from heat & add sour cream, chiles & 1 1/2 cups of the cheese
5. Mix well
6. In a 9 x 13 glass baking dish, spread about 3/4 cup of the enchilada sauce over the bottom
7. Spread about 2 tsp sauce on each tortilla & then top with approx. 2/3 cup of beef mixture
8. Roll up tortillas & place them seam side down over sauce in baking dish
9. Spoon remaining sauce over each enchilada
10. Cover with remaining cheese
11. Cut a sheet of foil & spray with cooking spray
12. Place on baking dish, sprayed side down & seal tightly
13. Bake 45 – 50 mins until heated thoroughly
14. Serve garnished with chopped tomato & lettuce & additional sour cream.
15. .
16. NOTE:- This is a fairly mild recipe so if you want something a little more spicy just add your choice of seasoning to heat it up to your taste