In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot.

Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent.

Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.

Pour in the beef broth, diced tomatoes, tomato sauce, tomato paste, and cider vinegar. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.

Cook's Note: Most chili recipes with beef have you leave the fat in the chili then remove it once you have refrigerated the chili overnight. You can also do that with this beef chili recipe, but if you are serving the chili right away, you should go ahead and drain the fat off.

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

1. Cut chicken breast into 1 inch strips or bite size pieces.
2. Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
3. Cook chicken for about 6 minutes or until no longer pink.
4. Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
5. Whisk until no corn starch lumps appear.
6. Pour sauce mixture into skillet with chicken.
7. Cook until sauce thickens slightly.
8. You can add more water if sauce is too thick.
9. Sprinkle with sesame seeds.
10. Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

1. Heat the butter in a frying pan over medium heat.
2. When hot, add the garlic and shrimp.
3. Cook just a minute or two, until the shrimp turns pink.
4. Remove the shrimp from the pan, and add the wine.
5. Turn the heat up to medium high, and cook until the sauce thickens.
6. Season with salt, pepper, red pepper flakes and parsley.
7. Return the shrimp to the pan, and cook for another minute.
8. Serve immediately, using the garnish if desired.

Pre-heat the oven to 400 degrees
Bake for 20-25 minutes

Combine the butter, garlic, parsley and seasonings in a small bowl. Mix together well. Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open.

1. With a very sharp knife, cut the salmon into thin slices on the diagonal.
2. Place in a large casserole dish, and pour the lemon juice and white wine over top.
3. Cover with plastic wrap, and refrigerate for 2 to 2 1/2 hours, stirring once during this period.
4. Pour the curing liquid off the salmon, and dress with the olive oil, salt and cracked pepper.
5. Serve with garnish of choice.

1. Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent.
2. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
3. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes.
4. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
5. Add the parsley in just before serving.