Albuquerque Chili

1 lg onion, chopped
3 fresh tomatoes, peeled and chopped
3 fresh anaheims, chopped
2 fresh red bell peppers, chopped
6 carrots,chopped (optional)
1 T oil
2 oz dried anchos, stems and seeds removed
2 oz dried passillas, stems and seeds removed
4 to 12 dried japones, stems removed (adjust heat level to your liking)
1 to 4 fresh habaneros, stems removed
2 to 12 cloves of garlic
1 cubic inch fresh ginger root, chopped
1 bottle brown ale (or dark)
1 beer

Put the first five ingredients in a large pot with a tablespoon or two of oil. Cook until browning just begins.

Pour beer into blender and start a high speed vortex going. Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers. Add more beer (or some of the juices from the vegetables you're cooking) if it gets too thick.

When it's all liquefied, pour it into the pot. Simmer an hour or so and taste test.

Yield: 1 Serving

All-American Chili

1 lb beef (or turkey), ground
8 oz tomato sauce
15 oz red kidney beans, undrained
1 pk chili seasoning
1 cheddar cheese, shredded
1 onion, chopped

Cook ground beef in 2 to 3-quart saucepan over medium-high heat until no longer pink, stirring often; drain. Stir in tomato sauce, beans and spice blend. Bring to a boil, cover and simmer 10 minutes. Stir chili before serving.

Top with cheese and onion.

Yield: 4 Servings