Yields 4 to 6 Servings
Ingredients:

2 Chihuahuas, Cleaned
2 tablespoons vegetable oil
5 cloves garlic
5 tablespoons chili powder
2 1/2 tablespoons paprika
1 1/2 tablespoons Comino seeds
1 tablespoon salt
1 tablespoon white pepper
2 quarts water

Directions:

Grind or chop your chihuahuas into cubes. Add chihuahua and oil to large chili pot and brown. Add the rest of the ingredients. Stir in 2 quarts of water, cover and cook on low heat for 3 hours or until your dog is tender, stirring occasionally. If the chili becomes too thick, add water a cup at a time. Serve over rice.

For a more traditional chili, add two cans of red beans with included fluid.