• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

• 4 pound chicken wing drumettes and wing tips
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoon avocado oil

For coating:

• 2 tablespoon extra virgin olive oil
• 2 tablespoon butter
• 8 clove garlic minced
• ¼ teaspoon crushed red pepper
• 2 tablespoon Italian parsley chopped
• ½ cup Parmesan cheese grated

• 2 tablespoon bacon grease or avocado oil, or lard
• 2 teaspoon dry oregano
• 1 teaspoon dry thyme
• 3 pound boneless skinless chicken thigh sliced into strips
• 1 onion halved and sliced thin
• 4 clove garlic sliced thin
• 1 tablespoon chipotle chili chopped
• 2 cup heavy whipping cream
• 1 cup Crema Mexicana or sour cream
• ½ cup fresh cilantro chopped