OUT OF THIS WORLD CHILI

 Ingredients
    4-5 lbs stew beef, cut into 1/2 to 1 in. cubes 
    (any cut of beef will do)
    2 large green bell peppers, diced
    5-6 stalks celery, sliced thick
    2 large spanish onions, coarsely chopped
    3 Tbs. fresh cilantro, minced
    4 chipotle peppers, minced
    4 large, mild chile peppers, skinned, seeded & chopped
    2 28 oz. cans diced tomatoes, drained
    8 cloves garlic, crushed or minced
    Seasoning Mix:
    1 15 oz. can tomato sauce
    1 can beef broth
    2 Tbs. Worcestershire sauce
    6-8 Tbs. chili powder 
    1 Tbs. salt
    1 tsp. black pepper
    1 Tbs. sugar
    2 Tbs. ground cumin
    1 tsp. dried marjoram leaves
    1 Tbs. dried Mexican oregano leaves
    2 Tbs. masa harina
    3 Tbs. tapioca thickener 

 Directions
    Preheat oven to 250 F.
    Place beef, peppers and other vegetables in Dutch oven or 
    enameled roasting pan, and mix together (do not brown meat.) 
    Using a blender, blend seasoning mix ingredients together.  
    Pour Seasoning Mix over ingredients in roasting pan and Mix well. 
    Cover and place pan in oven.  Cook for 5 to 6 hours or until beef
    is tender and sauce has thickened. 

          CHEESE AND CHILI SKINS

 Ingredients
    6 potatoes
    6 eggs
    4 ounces green chili peppers, chopped
    1 cup cheddar cheese, grated
    1/2 teaspoon liquid hot pepper sauce
    1/8 teaspoon salt
    1 cup ORTEGA Thick & Smooth Taco Sauce or similiar

 Directions
    Bake potatoes at 350 degrees until tender, about 35 minutes. 
    Cut in half and remove the pulp; discard or save for another use.
    Cook eggs until hard-boiled. Chop and combine with the potato
    pulp, chopped green chili peppers, grated cheddar cheese, liquid
    hot pepper sauce, and salt. Spoon the mixture into each potato
    skin. Place on a lightly oiled baking sheet. Bake in preheated
    425 degree oven until heated through and the cheese is melted,
    about 20 minutes. Top with taco sauce.