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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 Red 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 lbs. ground beef, 90% lean

    1 medium onion, diced

    3 oz. Fat Howard’s Red 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 Red 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 Red Seasoning will taste great!