6 pole recipes

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

A tasty and original coleslaw recipe that's easy to follow and understand. Best served with steak or grilled chicken!

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.