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600 Chili Recipes by Habanero Salsa - HTML preview

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"Capitol Punishment" Chili Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped 10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional

"Los Venganza Del Almo" Chili Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate) 11 T gebhardt's chili powder
4 T cumin
4 T beef bouillon
1 (instant,crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick
1 butterfly pork chops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 large onions
1 finely,Chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional

"My Evil Twin" Habanero Salsa Yield: 8 Servings

2 T olive oil
1 md onion --,Chopped
1 green bell pepper -
1 chopped
1 red bell pepper --,Chopped
1 anaheim chili pepper -
1 chopped
1/2 c chicken broth
4 chiles habanero --,Minced
6 md tomatoes -- skinned &
1 diced
2 cn tomatoes --,Diced
2 T lime juice
2 T lemon juice
1 t coriander leaf,Dried
1 t oregano
1 T sugar (or honey -- optional)
1 salt and pepper --,To Taste 1/4 c fresh parsley --,Chopped

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.
"Puppy's Breath Chili"

Yield: 1 Servings

3 lb tri-tip beef,or other
1 tough/tasty cut
1 in small pieces (or coarse)
1 ground
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin,Ground
1/2 t oregano
6 cl garlic,finely chopped
3 T gebhardt chili powder
1 T new mexico mild chili
1 powder
6 T california chili powder
8 oz tomato sauce
1 new mexico chili,Dried
1 pepper,boiled and pureed
3 california chili,Dried
1 peppers,boiled and pureed 14 1/2 oz can chicken broth
1 t tabasco pepper sauce
1 t brown sugar
1 lime,juice of
1 ds msg
1 ,salt to taste

Brown meat in oil over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 min.

Add 1 Tb cumin and 1/2 ts oregano. Reduce heat to light boil and add 1/2 of the garlic. Add 1/2 of the chili powder and cook for 10 min.

Add tomato sauce with the pulp from the dried peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistency.

Cook for 1 hr on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 min on medium-low, stirring occasionally.

Turn up heat to medium and add remaining ingredients. Simmer until ready.

"Southern Chili Georgia Style" Yield: 1 Servings

3 lb chuck,cut in chunks 3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder 1/2 T nm hot chile powder 1/2 T chimayo chile powder 1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned
1 chopped

Brown meat and add to chili pot along with broths, tomato sauce, and green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining spices. Cook 1 hr or until meat is tender. Add salt to taste. "To The Moon" Chili

Yield: 6 Servings 1 lb beef,Ground
1 pk chili-o seasoning mix 1/2 c water
1 cn (14-1/2oz) whole tomatoes

-cut up
1 cn (16oz) kidney beans,drained 1 T cayenne pepper sauce

1 red pepper,chopped,
-optional
1 green onion,chopped,
-optional
1 cheddar cheese,Shredded
-optional

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.
"Weeknight Chili"

Yield: 4 Servings

1 lb beef (or turkey (i mix)
-Ground
1 it 1/2 & 1/2)
1 green bell pepper,chopped
1 cn (15 oz) red kidney beans
1 undrained
1 cn (8oz) tomato sauce
1 t white vinegar
2 T chili powder
2 T onion,Minced
1/4 t garlic salt
1 t sugar

1. In a 3 quart saucepan over medium-high heat, cook ground beef and bell pepper 6 minutes or until meat is no longer pink, stirring frequently. Drain excess fat.

2. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionaly. If desired, top with chopped onion, shredded cheese or sour cream.
$20,000 Prize-Winning Chili

Yield: 1 Servings

2 1/2 lb lean chuck,Ground
1 lb lean pork,Ground
1 c finely onion,Chopped
4 garlic cloves,finely chpd. 1 cn budweiser beer (12 oz.) 8 oz hunt's tomato sauce
1 c water
3 T chili powder
2 T cumin,Ground
2 T wyler's beef-flavor,Instant

-bouillo,n (or 6 cubes) 2 t oregano leaves
2 t paprika

2 t sugar
1 t unsweetened cocoa
1/2 t coriander,Ground
1/2 t louisiana hot sauce,to taste
1 t flour
1 t cornmeal
1 T water,Warm

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.
$25,000 Chili

Yield: 14 Servings

3 md onions,diced
2 md green peppers,diced
2 lg stalks celery,diced
2 sm cloves garlic,minced 1/2 sm fresh jalapeno peppers
-chopped,or more
8 lb lean chuck,ground coarsely
1 cn 7 oz green chilies,Diced 14 1/2 oz can stewed tomatoes
15 oz can tomato sauce
6 oz can tomato paste
6 oz chili powder
1 tabasco sauce,To Taste 12 oz beer
12 oz mineral water,bottled
3 bay leaves,or 2 your choice
1 garlic salt,To Taste
1 salt/pepper,To Taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer. (Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves.
.357 Magnum Chili

Yield: 10 Servings

1 lb pork,ground lean 2 1/2 lb chuck,ground
1 1/2 lb onions,chopped

1 lb green peppers,chopped 5 c tomatoes,chopped 1/2 lb pinto beans
1 1/2 T oil

2 garlic cloves
1/2 parsley,chopped 1/2 utter
1/3 hili powder

2 alt
1 1/2 epper
1 1/2 umin seeds
1 1/2 sg

1 water

Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.
.45cal Chili

Yield: 4 Servings

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched,skins remov 12 red chiles,whole dried or 1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt

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.
1981 Winning Recipe Chili

Yield: 4 Servings

2 1/2 lb beef brisket,1 cubes 1 lb lean pork,ground
1 large onion,chopped fine 2 T wesson oil
3 garlic cloves,minced 2 T green chilies,Diced 8 oz tomato sauce
1 salt and pepper,To Taste 1 beef bouillon cube

12 oz budweiser beer
1 1/4 c water

6 T chili powder
2 1/2 T cumin,Ground
1/8 t dry mustard
1/8 t brown sugar

1 oregano,pinch

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. 1981 World Championship Butterfield Stageline Chili

Yield: 25 Servings

4 medium onions,minced 10 lb beef brisket,Lean
1 finely,Chopped
1/4 c oil
1 1/2 cloves garlic,minced
2 lb pork,Ground
1 cn (7oz) whole green chiles
1 minced
1 cn (15oz) tomato sauce
1 lb whole tomatoes
1 finely,Chopped
1 T cumin
1 t salt
1 t oregano
1 T dry mustard
1 oz tequila
1 can beer
2 cn (3 oz) chili powder
2 beef bouillon cubes

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.

30 Minute Chili Yield: 6 Servings

1 lb ground chuck (or lean)
-Ground
1 beef
1 onion -- large,chopped
1 cn kidney beans (12 oz)
1 cn tomato soup --,Undiluted
1 t salt
1 T chili powder (or),To Taste

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. 4-Way Cincinnati Chili

Yield: 6 Servings

1 vegetable cooking spray 3 1/2 c onion -- divided,Chopped
1 c green bell pepper,Chopped
2 cloves garlic --,Minced
1 lb ground round
2 t cinnamon,Ground
2 t paprika
1 t chili powder
1 t cumin,Ground
1/2 t allspice,Ground
1/2 t whole marjoram,Dried
1/4 t nutmeg,Ground
1 stick cinnamon -- 3-inch 3/4 t salt
1/4 t pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and,Chopped 4 1/2 c hot spaghetti --,Cooked
1 without salt,Cooked
3/4 c reduced-fat cheddar,Shredded
1 cheese -- (3 ounces) 36 oyster crackers

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble. Add ground cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper, and tomatoes; simmer, uncovered, 20 minutes. Yield: 6 cups (serving size: 3/4 cup spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6 crackers).
4th Street Social Club Black Bean Chili

Yield: 8 Servings

1/2 c olive oil,or other low
-cholesterol,oil
4 c black beans
2 T cumin seed
2 T oregano
2 lg yellow onions,finely
1 -- (or to taste),Chopped

1 1/2 c green bell peppers -- finely 1 chopped
2 cloves garlic --,Minced 1 t salt
3 c tomatoes,whole canned -1 crushed
8 sprig cilantro -- fresh

3/4 c jalapeno chiles,finely 1 -- (or to taste),Chopped

Sort and clean beans. Rinse well. Place beans in large pot and cover with several inches of water. Cover and bring to boil. Reduce heat and cook for 1 3/4 hours or until beans are tender. Add more water as needed to keep beans covered. Reserve 1 cup cooking water, then strain beans. Set aside. Place cumin seed and oregano in a small pan and bake in a 325 F oven for 10 to 12 mins until fragrance is toasty. Saute onions, green peppers, and garlic in oil along with the cumin, oregano, and salt for 10 mins or until onions are soft. Add tomatoes, cilantro, and chiles to the beans along with sauteed onion mixture. Simmer for 15 mins to blend flavors. Serve portions of 1 1/4 cups hot chili in a preheated bowl. Garnish with grated cheese and/or diced onions and fresh chopped cilantro to taste. This recipe freezes well. Makes 8 generous servings.
A Red Chili Nightmare

Yield: 4 Servings

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched, skins
-removed
12 red chiles,whole dried or 1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6 oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt

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.

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.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.
Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

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.

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.
A Very Tasty Chili

Yield: 1 Servings

3 red new mex chiles,Dried
2 chipotles
1 habanero
4 cloves garlic
1 t cumin,Ground
1 t origano,Dried
1 T vegetable oil
1 lg onion,chopped
1/2 lb beef,Minced
1 15oz can tomatoes
1 15oz can kidney beans

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). A Working Man's Chili

Yield: 6 Servings 1 lb ground round beef
1 c green pepper,diced

1/2 c celery,diced
1 md onion,chopped
1 lg clove garlic,minced

1/2 c black olives (extra large)
-chopped
1 cn 15 ounce kidney beans 1 cn 11 ounce stewed tomatoes 2 T brown sugar
1 T chili powder
1 T cumin
1 chili pepper,minced
2 T oregano vinegar
1 c water

1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water.

2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (Can adjust amount of water to whatever consistency preferred.
A Working Woman's Chili

Yield: 6 Servings 1 lb ground round beef
1 c green pepper,diced

1/2 c celery,diced
1 md onion,chopped
1 lg clove garlic,minced

1/2 c black olives (extra large)
-chopped
1 cn 15 ounce kidney beans 1 cn 11 ounce stewed tomatoes 2 T brown sugar
1 T chili powder
1 T cumin
1 chili pepper,minced
2 T oregano vinegar
1 c water

1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water.

2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (Can adjust amount of water to whatever consistency preferred.
A.J.Foyt's 500-Mile Chili

Yield: 6 Servings

3 lb stewing beef,cubed
1 lb chorizo(spanish sausage)
2 large onions,diced
5 cloves garlic,minced
3 jalapeno pepper,peel+diced
3 T olive oil
1/2 t cayenne
3 T chili powder
3 cn tomato sauce (15-oz each)
1 t salt
1 1/2 c water
1 cn mexican beer

Brown Meat, onions, garlic and jalapenos together in olive oil. While
mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8.
Aaron Tippin's Hillbilly Chili

Yield: 8 Servings

1 lb lean beef,Ground
1 salt and pepper,To Taste
4 cn tomatoes,crushed
4 cn pinto beans
1 chili seasoning
1 chili powder,To Taste
1 jalapeno pepper juice to
1 taste
1 T to 2 tb vinegar

Brown ground beef in large saucepan, stirring until crumbly; drain. Season with salt and pepper. Add tomatoes and beans. Cook over medium heat until bubbly. Add chili seasoning, chili powder, and pepper juice. Simmer, covered, for 30 minutes. Stir in vinegar to bring out the flavor of the spices just before serving.
Abilene Texas Chili

Yield: 1 Servings

3 lb lean beef,Ground
3 T brown sugar
1 t thyme
1 t salt
1 t cumin seed
1 t garlic powder
2 bay leaves
1 t cilantro
1/4 t oregano (mexican preferred)
1 t cayenne pepper
2 T paprika
46 oz v-8 juice
1 c onions,chopped
16 oz tomatoes,Peeled
4 c pinto (or kidney beans)

Brown beef and drain fat. Add all ingredients and cover. Cook for 4 hours or so on medium.

Abilene, Tx Annual Chili Super Bowl Yield: 1 Servings

3 lb lean beef,Ground
3 T brown sugar
1 t thyme
1 t salt
1 t cumin seed
1 t garlic powder
2 bay leaves
1 t cilantro
1/4 t oregano (mexican preferred
1 italian o.k.)
1 t cayenne pepper
2 T paprika
46 oz v-8 juice
1 c onions,chopped
16 oz tomatoes (mexican,Peeled
1 style for extra kick)
4 cn pinto (or kidney beans (if)
1 you like beans in your
1 chili)

Brown beef and drain. Add all ingredients and cover. Cook for 7-17 hours on medium high.
Acadian Eight Bean Chili Yield: 25 Servings

1/4 lb each of the following beans 1 kidney,white, pink, black, 1 red,pinto, cranberry, navy. 1 lb bacon
5 lg onions,peeled and chopped

2/3 c garlic,minced
1/4 c coriander seeds,toasted

1 and,Ground
1/4 c cinnamon
1/4 c paprika
1/4 c cayenne pepper (or),To Taste

1 for the timid tongue
1/2 c poblano chili peppers,Dried
1 ground
1 cn 108 oz italian tomatoes
1 w/juice
12 oz beer
5 lb lean beef,Ground
1 salt,To Taste

Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saute for 5 minutes. Add tomatoes and beer, simmer. In another skillet saute ground beef until no longer pink. When beans are tender drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.
Adobo Marinade (Mexican Smoked Chili)

Yield: 1 Servings

3 oranges
1 lime
2 chipotle chilies,Canned
1 t garlic powder
1/2 t cumin
2 t oregano
1/2 t black pepper