Flat Snake Chili

2 lb lean beef, ground
1 1/2 lb German link sausage
6 chili anchos, dried
4 cn green chilies (4-oz cans)
4 lg tomatoes
1 lg white onion
3 cloves garlic
2 t cumin, ground
2 t paprika
1 t oregano (Mexican)

Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender until smooth. Dice the sausage, onions and garlic, then saute over medium heat until onions are soft. Drain off sausage grease and add the ground beef to the pot to brown. Dice the green chilies and tomatoes. Add the vegetables and spices to the pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Simmer 2-3 hours

Yield: 1 Serving

Four Way Cincinnati Chili

3 1/2 c chopped onion, divided
1 c green pepper, chopped
2 cl 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
3/4 t salt
1/4 t pepper
2 cn whole tomatoes, undrained and chopped (14.5 oz ea)
4 1/2 c hot spaghetti, cooked
3/4 c reduced fat cheddar cheese, shredded
36 oyster crackers

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoes; simmer, uncovered 20 minutes.

To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers.

Yield: 6 Servings