Guacamole

Ingredients
5 Haas avocados, halved, seeded and peeled
Juice from 2 lemons
1 teaspoon kosher salt

Freshly ground black pepper, to taste

Several dashes of hot sauce (Tabasco or Texas Pete)
Approx. 1/2 medium red onion, finely chopped

Tomatoes, chopped (remove seeds if using larger tomatoes, doesn’t matter if they’re the small grape tomoatoes)

Note: I chop enough tomatoes/onions to equal half the amount of avocados because sometimes I make a smaller or larger batch

Based on guests and their known likes/dislikes, Add:

1 large jalapeno pepper, seeded and minced

3 tablespoons chopped cilantro

Directions
In a large bowl place the scooped avocado pulp and lemon juice, mash together. Add, tomatoes, onions, salt, pepper, hot sauce + jalapeno and/or cilantro if you like. Best if served at room temperature but refrigerate if making in advance and take out about an hour before serving.

Chili

Combine spice mixture and set aside.

4 tablespoons chili powder

1 tablespoon hot chili powder

1 tablespoon dark chili powder
2 tablespoons ground cumin
4 teaspoons dried oregano
2 tablespoons paprika
Salt and freshly ground black pepper

Chop and saute onion, garlic, etc. in olive oil in a large pot until soft:

1 large shallot

5 cloves of garlic

2 medium yellow onions

4 poblano peppers 

Add meat, beans, tomatoes, beer and spice mixture to the large pot with onion, garlic, etc.

8 cans chopped tomatoes

5 lbs meat, browned (Example - 3 lbs hamburger, 1 lb hot sausage, 1 lb leftover pork roast or steak)

2 cans dark red kidney beans

1 can pinto beans

2 cans black beans

2 bottles of dark beer 

Spice Mixture

Simmer for several hours...