Ingredients are :

• 8 oz marg, poly-unsaturated, vegetable
• 1lb asparagus spears, hard bits peeled, chopped 1cm
• 1 onion, roughly chopped
• 1 leek, roughly chopped
• 2-3 celery stalks
• 8oz plain flour
• 4pt vegetable stock
• seasoning

And the recipe is

1. Melt the marg in a pan.

2. Add the vegetables and sweat them out until they are soft.

3. Stir in the flour to make a roux and then mix in the vegetablestock abit at a time so then you don’t make it go all lumpy.

4. Boil for an hour and then blend it up with the blending machine andput back on the stove for a little while.

5. Serve with croutons.

Ingredients are :1 pound Ground beef
1 package Chili-o seasoning mix
1/2 cup Water
1can (14-1/2oz) whole tomatoes — cut up
1 can(16oz) Kidney beans — drained
1 tablespoon Cayenne pepper sauce
1 Red pepper, chopped — optional
1 Green onion, chopped — optional
1 Shredded cheddar cheese — optional And the recipe is In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.

Ingredients are : 8 pounds beef chuck — diced
or coarsely ground is best
2 pounds pork, cut the same — as beef
2 large onions — diced
1 head garlic — chopped
3 Tablespoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 Tablespoon comino (cumin) powder
6 bay leaves
1 Tablespoon cayenne And the recipe is Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flour
When very dark, add: 3 12oz cans tomato paste, or 6 6 oz cans
Cook very slowly until oil starts coming up again. Now add: 20 Tablespoons chili powder
Stir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.

Ingredients are : 4 Medium onions — minced
10 pounds Lean beef brisket — finely ch
1/4 cup Oil
1 1/2 Cloves garlic — minced
2 pounds Ground pork
7 ounces Whole green chiles — minced
15 ounces Tomato sauce
1 pound Whole tomatoes — finely chopp
1 tablespoon Cumin
1 teaspoon Salt
1 teaspoon Oregano
1 tablespoon Dry mustard
1 ounce Tequila
1 can Beer
3 ounces Chili powder
2 Beef bouillon cubes And the recipe is Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.

Ingredients are : 1 pound Extra-lean ground beef
1 medium Onion — chopped fine
30 milliliters Garlic — finely chopped
1 large Green pepper — cut into 1/2″

2 cans 28oz Crushed Tomatoes
2 teaspoons Oregano
2 teaspoons Cumin
3 tablespoons Chili powder
2 tablespoons Unsweetened cocoa powder
2 teaspoons Sugar
1 teaspoon Crushed hot pepper
1 teaspoon Tabasco sauce
1 can 15oz kidney beans — rinsed
a strainer And the recipe is In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan. In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes. Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more. Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat.

Ingredients are :1 pound Ground chuck or lean ground — beef
1 Onion, large — chopped
1 can Kidney beans (12 oz)
1 can Tomato soup — undiluted
1 teaspoon Salt
1 tablespoon Chili powder (or to taste)
Hot pepper sauce — to taste And the recipe is Brown the meat in a little butter and cook until the meat is brown – about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.

Ingredients are : 1 pound beef steak — lean, cubed
2 teaspoons vegetable oil
4 1/2 teaspoons Spicy Seasoning Mix — divided
1 onion — chopped
28 ounces canned tomatoes — undrained Italian
2 cups frozen kernel corn And the recipe is Heat oil in Dutch oven over medium heat 5 minutes. Meanwhile cut each beef steak lengthwise into 1-inch wide strips; cut crosswise into 1-inch pieces. sprinkle beef with 2 teaspoons Spicy Seasoning Mix. Stir-fry beef and onion 2 to 3 minutes. Season with salt, if desired. Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes.

Ingredients are : 1 cup Pinto beans — dried
5 cups Water
2 tablespoons Lard
1 tablespoon Bacon drippings
1 Onion
12 ounces Pork sausage — country-style
1 pound Beef — coarse grind
4 Garlic cloves
1 teaspoon Anise
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cloves — ground
1 Cinnamon stick,ground — 1″
1 teaspoon Black pepper — freshly ground
1 teaspoon Paprika
1 Nutmeg,ground — whole
1 teaspoon Cumin
2 teaspoons Oregano,dried — pref. Mexican
4 tablespoons Sesame seeds
1 cup Almonds,blanched — skins remov
12 Red chiles — whole dried or
1 1/2 cups Chile caribe
1 1/2 ounces Milk chocolate — small pieces
1 can Tomato paste(6oz ea)
2 tablespoons Vinegar
3 teaspoons Lemon juice
1 Soft tortilla — chopped
Salt And the recipe is 1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary.
Drain the beans, reserving the cooking liquid.~ 3.
Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.~ 6.
Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.~ 7.
Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.~

Ingredients are : 3 Dried Red New Mex Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Dried Origano
1 tablespoon Vegetable Oil
1 large Onion — chopped
1/2 pound Minced Beef
15 ounces Can
15 ounces Can
Tomatoes
Kidney Beans And the recipe is Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes.
Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more.

Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).

Ingredients are : 1/3 cup (approximately) corn oil
6 pounds Beef chuck — in 1/2-inch
Cubes
c Minced onion 1/3 c Minced garlic 3 c (approximately) beef broth 3 c Flat beer 1 1/2 c Water 1/4 c High-quality chili powder, Or more — to taste 6 lb Tomatoes (three 2 lb. cans) Drained and chopped 1/3 c Tomato paste 1 1/2 tb Minced fresh oregano 3 tb Cumin seed Salt — to taste Cayenne pepper — to taste Masa harina or cornmeal — If needed And the recipe is 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.

2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.