Anyone have any good recipes?

This is my recipe for Black Bean Chili, and as you can tell I do not write for a cooking magazine.
This is hard work so you must have at least 3 bottles of icy cold beer in the fridge, so open one, take a long pull and we are ready to begin:

1. Mince 3 large cloves of garlic, mix with an equal part of coarse salt, then mash together. Saute this mixture in olive oil using low heat until garlic is barely golden, then pour into a gallon size pot. Take another pull.

2. Open three 12 oz. cans of black beans, pour into a sieve and rinse with warm water and let drain, then add to the pot.

3. Dice a large onion, 3 large japalenos and 2 ribs of celery, the dice should be the size of the beans. Finish the 1st bottle and saute this mixture until limp, then add to the garlic and black beans in the pot.

4. Open 2 cans diced tomatoes and add to pot with other ingredients and stir well. Open another beer.

5. Dice 1 1/2 lbs lean sirloin, dust with flour and black pepper and saute until brown in olive oil and add this to other stuff. Take two pulls.

6. Add 1 1/2 table spoons of cumin along with 1 table spoon cayenne pepper and two cups of strong coffee.

7. Mix very well over low heat let it bubble slowly for 15 minutes. Finish #2.

8. Let the pot set with the lid on for 2 hours, then re-heat for 15 minutes at a slow boil, then kill the heat and let set for 30 minutes. Open the 3rd one.

9.Laddle 2 cups into a large bowl and enjoy. Finish #3.

Thanks... my kinda recipe, but I reckon you might be a little light on the beer...

take your favorite recipe and add a good smokey bacon dice it up and fry until crispy add to the pot. everything is better with bacon

SKEETER’S CHILI RECIPE*

5 pounds chunked venison or antelope (elk or moose serves even better)
¼ pound chopped or ground beef suet
3 29-ounce cans tomato sauce
3 crushed garlic cloves or equivalent garlic powder
6 Tbsp hot, red ground chili powder (more to taste)
6 (or 8) small whole red jalapeno chili peppers
½ cup brown sugar
4 large sliced onions
2 tsp oregano
1 tsp cumin powder
Salt to taste

Mix all ingredients in a large pot. Add water (or beer) to cover ingredients. Bring to a boil and then lower heat to simmer. As water cooks down, replenish it. This takes a long time to cook, so continue to simmer until the meat begins to break up and the other ingredients thicken to a gravy, which will take at least several (three to four, minimum) hours.

This recipe tends to be even better reheated and freezes well.

If you want to make your own beans, the recipe is:

1 pound pinto beans
2 quarts water
Salt to taste
1 large chopped onion or equivalent dried onion
½ cup lard (or more)

Soak beans overnight for faster cooking. Add more water to cover; salt and cook beans with onions slowly until tender. Mash with potato masher or mix in blender until a paste is formed. Add hot lard or bacon drippings, then cook until all fat is absorbed by the beans. Stir frequently to avoid sticking and scorching. Serves 6 to 8.

*Note: This came out of one of Skeeter Skelton’s columns in an old Shooting Times Magazine.