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~ 7 lb. Pork butt, bone in

2 TB Fat Howard's Chili Co. High Plains Rub *

2 TB Fat Howard’s Chili Seasoning *

1 orange, juiced

½ cup beef or chicken stock


  1. Place pork butt in 6-8 qt. slow cooker.
  2. Pour liquid over pork and season with High Plains Rub and Fat Howard’s Chili Seasoning.
  3. Cook on low 8-10 hours or until fork tender.
  4. Remove bone, shred, and continue to cook on low 1-2 hours before serving.




4-5 cups Pork carnitas

15-18 Corn tortillas

Red enchilada sauce (recipe below)

7 oz. diced green chiles

1 cup Shredded cheese

Sour cream, garnish

Cilantro, garnish


  1. Make carnitas in advance.
  2. Make Enchilada sauce.
  3. Preheat oven to 350 degrees F.
  4. Layer tortillas on bottom of dish then cover with sauce, then layer pork.
  5. Repeat step 4.
  6. Add one more layer of tortillas then add remaining enchilada sauce. Cover with shredded cheese.
  7. Cover pan with foil and bake 30 minutes.
  8. Remove cover and bake additional 10 minutes. Let stand 10 minutes before cutting.
  9. Garnish with sour cream, diced onions and cilantro to taste. Serve with Mexican Rice.



2 TB oil

2 TB flour

1 cup chicken stock

15 oz. tomato sauce

2 TB Fat Howard’s Chili Seasoning *

½ tsp garlic powder

½ tsp sea salt


  1. Warm oil in small sauce pan over medium heat
  2. Whisk in flour. Stir until thickened.
  3. Add broth, sauce and spices.
  4. Simmer 5 minutes, stirring frequently. Remove from heat



    2 TB salted butter

    ¾ cup diced onions

    3 eggs, beaten

    2 TB Worcestershire

    5 TB ketchup

    1 TB Fat Howard’s Chili Co. High Plains Rub *

    1 sleeve Ritz crackers

    ½ tsp black pepper

    8 oz. can tomato sauce

    2 cups shredded mozzarella cheese

    2 lbs ground beef, 85 or 90% lean


    1. Preheat oven to 350 degrees F.
    2. In a skillet, melt butter oven medium-low heat. Add onion and sautee until translucent- about 5 minutes. Remove from heat and let cool.
    3. In a large mixing bowl, combine eggs, Worcestershire, 3 TB of ketchup, High Plains Rub, crackers, pepper, tomato sauce, mozzarella, cooled onion and beef.
    4. Using your hands, gently mix the ingredients until well blended. Do not overwork the mixture.
    5. Form mixture in to 6x9 inch loaf pan.
    6. Brush remaining 2 TB of ketchup on top of the loaf.
    7. Bake 1 hour or until cooked through. Let stand 10 minutes before slicing. Enjoy! 




      2 lbs. ground beef, 90% lean

      1 medium onion, diced

      3 oz. Fat Howard’s Chili Seasoning *

      15 oz. tomato sauce

      15 oz. diced tomatoes

      1 cup beef or chicken broth

      2- 15 oz. cans of beans, drained and rinsed

      Garnish to taste: shredded cheese, diced onion, sour cream, cilantro, avocado, jalapenos, crackers


      1. Brown ground beef with diced onion. Drain excess grease if necessary.
      2. Stir in Fat Howard’s Chili Seasoning.
      3. Add beef mixture, tomato sauce, diced tomatoes, broth, and beans to a 6 qt. slow cooker.
      4. Cook on low 5-6 hours.
      5. Garnish and enjoy!


      2 TB oil

      1 ½ lb. Tri Tip or other steak, cut in 1” chunks

      6 oz. Guinness (or other Stout beer)

      1.5 oz. Fat Howard’s Chili Seasoning *

      15 oz. can tomato sauce

      15 oz. can of beans (optional)


      1. Preheat oven to 275 degrees F.
      2. Heat oil in 4 qt. enameled Dutch oven on medium heat. Add steak chunks to pot and brown.
      3. Add beer and boil 5 minutes, stirring occasionally.
      4. Add tomato sauce, Fat Howard’s Chili Seasoning and beans, if desired.
      5. Mix well. Cover pot and transfer to oven.
      6. Cook 2-3 hours. Check at 2 hours. Chili is done when beef is tender and sauce has thickened.
      7. Serve and enjoy!

      Note: We love Cowboy Chili Seasoning in this recipe, but any Fat Howard’s Chili Seasoning will taste great!