Method: Brown meat in rendered beef fat. Add black pepper to taste. Drain. Add nest 4 ingredients. cook 45 minutes, using a little liquid as possible, adding cooking water from peppers as necessary. Remove skins from chilies, mash pulps and add to meat mixture. Add onion, oregano and meat mixture, paprika, vinegar, 1 can broth, stir in and simmer for at least 30 minutes. Adjust spices to taste.
Method: Toast cominos in skillet, crushing with wooden spoon. Add onions, garlic and a little oil and sauté till tender. Sear the meat in the same skillet until grayish in color, adding a little more oil if needed. Turn all into chili pot, add water to cover. Let simmer over low heat. Salt after it's cooked awhile. Simmer about 2 hours. Thicken with a little paste made form flour and water. Simmer another 15 minutes.
Method: Render suet in a skillet and discard rind, reserving fat. Shake meat in a paper bag with flour, salt and pepper till meat is coated. Reserve remaining flour mixture. Sear floured meat in suet fat, stirring to prevent sticking. Add onions and garlic, stir till soft. Put all into your chili pot. Add beef stock and bring to a boil. Reduce heat and simmer slowly.
Wash peppers under cold running water. Remove stems and seeds. Put into a saucepan, cover with water and boil for 5 minutes. Let step 10 minutes. Lift out peppers an puree, adding 1 1/2 cups water. Add to meat, cover and simmer for 3 hours or until meat is tender. Add cumin and salt to taste. Mix reserved flour with the cold water and add paste to chili. Stir and cook 5 minutes. If peppers cannot be located, use at least 8 tablespoons of good chili powder.
Method: Sear meat and onion mixture to meat is gray and add tomato sauce and water. Add remaining ingredients and simmer for one hour and fifteen minutes. Thicken with 2 heaping tablespoons of flour mixed with a little water. Simmer for an additional 30 minutes.
Method: Sauté onion and jalapeno in a little margarine, till they are soft. Add meat and brown it right in with the vegetables. When browned, add tomato sauce and two cans of water. Stir in chili powder and two tablespoons of cumin. Lower heat and cover. Let simmer about two hours, till meat is tender. Add water if necessary and stir occasionally to keep from sticking. Add salt and adjust spices to taste. Thirty minutes before serving, make a thin paste of the masa harina and a little water. Stir into the chili to "smooth" the liquid. Twenty minutes before serving, add the last tablespoon of cumin to give that fantastic aroma.
Method: combine all ingredients in Dutch oven and brown meat. Cover well with water, bring to a boil; lower heat, cover and simmer about 2 hours or until done.
Method: Sear meat till gray in color. Add tomato sauce, water and 1/2 bottle of beer. As mixture begins to heat, add spices and onion. Cook for 15 minutes over high heat. Reduce heat and simmer for 1 hour and 15 minutes. Add beer as mixture thickens. Add masa mixed with a little beer and simmer for another hour or until chunks of venison are tender.
Method: Brown onion in oil, season with salt and pepper, transfer to chili pot. Brown beef in skillet, adding more oil if necessary. Add garlic and 1 tablespoon oregano. In paper sack, shake together rest of oregano with next 6 ingredients. Add this mixture, meat and all other ingredients except masa and enough water to cover meat. Simmer at least 2 hours or till meat is tender. Cool and refrigerate overnight. Warm and thicken with a paste of masa and water. Heat through.
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