RANCH-STYLE BEANS:

1/2 lb. pinto beans
2 ham hocks
1 lg. yellow onion (chopped)
1 (303) can chopped stewed tomatoes
1 1/2 tsp. smoke flavoring
2 to 4 cloves garlic
2 tbsp. Worcestershire sauce
Salt and red pepper

Cover with plenty of water, bring to boil, then simmer (covered) for an hour and a half (or until beans are soft-tender). Stir occasionally and add water as necessary during cooking. Remove ham hocks and extract bone and fat. Shred up meat, return to bean mixture and stir. (Now's the time to remove a bowl full of ham and beans from the pot and store it in freezer or refrigerator for a quick soup type meal or BBQ side dish later on in the week.)

CHILI:

1 1/2 lbs. lean ground beef (chuck, round, etc.)
1 sm. yellow onion (diced)
1 tbsp. Worcestershire sauce
1 pkg. of Texas-style chili spice mix
Garlic salt

Combine and fry in skillet, stirring until lightly browned, then add:

1/2 c. beer
1 (303) can tomato sauce

Simmer for 15 minutes, then add meat mixture to bean pot along with:

1 (303) can chopped stewed tomatoes

Check consistency and taste: if you like it thicker, add masa paste; if you like it thinner, add V-8 or tomato juice; if you like it hotter, add crushed chili pepper. After adjusting to your taste, continue to simmer chili and beans for 30 minutes and serve. (Left overs freeze well.)

THE TRIMMINGS:

While you wait for the last 30 minutes of simmering: 1. Make your favorite cornbread (or cheat and use a small box mix, but add 1 tablespoon melted butter and 1 tablespoon sugar to directions). Just before baking, top the batter with shredded smokey cheese. 2. Prepare diced raw white onion and shredded Cheddar cheese (the sharper, the better) for toppers. Provide crisp celery and carrot sticks to accompany the meal. 3. Plan to finish with individual ice cream dessert bars (or scoops of coffee ice cream topped with Kahlua or fudge sauce).