Are you a chili lover? If you are, then you are going to love to be able to have a lot of chili recipes for your taste buds.Below are 3 chili recipes you can prepare at home:1. "Los Venganza Del Almo" ChiliYield: 4 ServingsIngredients:- 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 TasteDirections:- 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 Louisiana Hot Sauce for hotter taste.Makes 1 pot.2."My Evil Twin" Habanero SalsaYield: 8 ServingsIngredients:- 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 - ChoppedDirections:- 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 ifyou want it super hot you can eliminate the cans or a couple of thehabaneros), 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.3. "Puppy's Breath Chili"Yield: 1 ServingsIngredients:- 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 tasteDirections:- 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.