On one of the hottest days of the year, I experimented, and this concoction is smooth with a pleasant afterburner.

2- 22 oz cans Brooks® chili beans
1- 12 oz can black beans
1-12 oz can chili hot beans
2 lbs ground beef or sliced cubed steak (cut into 1" x 1/2" strips)
2 med vadalia onions coarsely chopped
1 TBS chili powder
2 tsp cumin powder
1 cup hot chunky salsa
2 habanero peppers, diced USE CAUTION, wash hands before touching eyes, etc.!!
(Fun fact: Habaneros were originally called 'Javaneros' as they were grown in Java)
1/2 cup sliced fresh or canned jalepeno peppers (if canned include liquid)
1/4 cup water

Instructions:

Brown beef in stock pot, (don't drain as grease is tasty!) add onions, add beans, add chili powder, cumin powder,salsa and habanero pepper, jalepeno pepper, add water, stir gently until mixed.
reduce heat, cover and simmer for 1-2 hrs stirring occasionally. Continue cooking down on higher heat and stirring uncovered until desired consistency is obtained.
Optional: Top with shredded Mex mix cheese and/or oyster crackers. Makes 6-8 servings.
 

4 chicken breasts, boned, skinned
2 garlic cloves, minced
2 tbsp. mesquite flavoring
2 tsp. Worcestershire sauce
3 tbsp. vegetable oil
Salsa of choice
Juice of two limes
1/4 c. fresh chopped cilantro
1/4 c. beer
Dash of Tabasco
Flour tortillas

Instructions:

Soak breasts overnight in a mixture of lime juice, cilantro, smoke flavoring, beer, Worcestershire sauce, Tabasco and oil. Grill over hot coals in a covered grill, brushed with marinade for 5 minutes per side. Remove from grill and slice very thin while hot. Fold tortilla like a TACO or BURRITO and serve. Serves about 6.