Warm Up Those Insides With Some Heat

Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.

Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.

Stir in beans; simmer, uncovered, 5 minutes.

Heat olive oil over medium heat. Add next three ingredients, and stir to coat with oil. Add lid, and let the onions sweat for 3 minutes. Add meat and all spices, and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.

Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods. Add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!)

Serve with your favorite chili toppings, like sour cream, shredded cheese, chopped green onions, chopped jalapeño, tortilla chips or corn bread.

Mix cocoa powder and seasonings in small bowl. Set aside. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Remove beef from skillet. Repeat with remaining beef, adding additional 1 tablespoon oil as needed.

Heat remaining 1 tablespoon oil in same skillet on medium heat. Add onion; cook and stir 3 minutes. Add water; stir to loosen browned bits in bottom of skillet.

Stir in beef, beef stock, tomato paste and seasoning mixture. Bring to boil. Reduce heat to low. Simmer, uncovered, 1 1/2 hours or until beef is tender, stirring occasionally. Serve over cooked rice with shredded cheese and sliced green onions, if desired.

Heat the olive oil in a large Dutch oven over medium heat. Add the bell pepper and half of the onion, and sauté, stirring occasionally, for 7 to 10 minutes, or until they begin to soften. Add the garlic, sriracha, cumin, chili powder, oregano, chipotle chile and adobo sauce. Stir constantly for 1 minute. Increase the heat to high, and add the ground beef. Cook, breaking up the meat and stirring constantly, for 3 to 5 minutes, or until the meat is no longer pink.

Add the crushed tomatoes and beef broth, and bring to a boil. Reduce the heat, add the beans, and simmer, partially covered, for 45 minutes, stirring occasionally. Taste the chili, and season with salt as needed.

Ladle the chili into bowls, and top with cheddar, the remaining onion, cilantro and sour cream.

In a large, deep pot, brown the meat over medium heat, stirring until no pink remains. Lift from the pot with a slotted spoon, and set aside. Discard the fat in the pot. Add the oil and when hot, add the peppers, onion, chili powder, paprika, cayenne, cumin, coriander and thyme. Cook, stirring, for 4 to 5 minutes or until the spices are fragrant and the onions and peppers begin to soften.

Add the Samuel Adams Boston Lager, tomatoes and their juices and tomato paste, and bring to a simmer. Return the meat to the pot, and add the kidney beans and chili sauce. Stir in the hot pepper sauce, and season to taste with salt and pepper. Let the chili simmer for 45 minutes to an hour until thoroughly cooked and the flavors come together. Stir several times during cooking, and adjust the heat to maintain the simmer. Serve the chili in bowls, with shredded cheese, sour cream and scallions for garnish.

Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Serve with shredded cheese, sour cream and chopped onion, if desired.