Here are a couple of chili recipes taken from _The Whole Chile Pepper Book_ by Dave DeWitt and Nancy Gerlach. --------------------------------------------------------------------- CASI-STYLE CHILI [CASI (Chili Appreciation Society International) chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried corn available in Latin markets, is used to thicken the chili.] 4 Jalapeno chiles, stems and seeds removed, sliced in half 4 tablespoons Chili Powder 1 tablespoon ground Paprika 2 pounds beef chuck, cut into 1 1/2 inch cubes 1 medium onion, chopped 2 tablespoons chopped kidney fat, or substitute vegetable oil 1 8-ounce can tomato sauce 1 12-ounce can beer 2 cups beef stock 3 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon freshly ground black bepper 1/4 cup masa Brown the meat and onions in oil or fat. Add the tomato sauce, bee, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili -- if done too slowly it will lump. Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve. --------------------------------------------------------------------- ICS-STYLE CHILI [The ICS (International Chili Society) cooks use more New Mexican chiles. The meat is cube or coarsely ground and different spices such as tarragon, turmeric, allspice, and even curry powder are added.] 3 tablespoons dried ground red New Mexican chile 1 7-ounce can diced green New Mexican chile 2 teaspoons ground Cayenne, or more for added heat 2 pounds beef sirloin, either coarsely ground or cut in cubes 2 tablespoons vegetable oil 2 medium onions, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 16-ounce can tomatoes, chopped 1 teaspoon ground oregano Brown the beef in the oil. Add the onion, celery, and garlic and saute until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or untilthe meat is tender. Add more water if necessary. --------------------------------------------------------------------- If you're not lucky enough to have a store nearby where you can get the fresh chiles, a good source is Old Southwest Trading Company, P.O. 7545, Albuquerque, NM, 87194. I have no affiliation with OSTC, other than being a satisfied customer.