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The ask and answer thread had a suggestion to start a MOL cookbook so let's get things rolling! Post up your favorite recipes... appetizers entree's desserts anything you love to cook up for yourself or loved ones. Here's my chili recipe.
You will need a crock pot of decent size and a whole afternoon to let the chili cook.
Ingredients:
2 lbs hamburger
2 or 3 8oz cans tomato sauce (2 if you like thick chili 3 if you like it on the smoother side)
1 can Bush's baked beans (I use Original) think it's the 16oz can
2 12oz cans chili beans (pinto or kidney beans if you can't find "chili" beans)
2 12oz cans diced or crushed tomatoes
1 tsp each of cumin, paprika, chili powder, garlic powder, cayenne pepper, and onion powder
2 bay leaves
Something to give some heat... I mix it up here but for simplicity's sake see if you can find some hot chili oil... I usually find it in the asian/ethnic foods section. You can use your favorite hot sauce or even chop up some jalapenos or habaneros (or any hot pepper) and toss them in this part is totally up to you!
Start by browning and draining the hamburger. Throw it in the crock pot. Throw in all of the canned ingredients (minus the cans of course) juices and all no need to drain any of those. I would suggest only using 2 of the 8 oz cans of tomato sauce to start. Add in both bay leaves and HALF of your seasonings (1/2 teaspoon each). Stir it all up. If you need to adjust how thick your chili is now is the time to do it, adding another can of tomato sauce (or some beer or apple juice or whatever your heart desires) if you want to thin it a little. Also give it a taste and adjust the heat. I usually add in some extra cayenne and introduce whatever "heat" ingredient here. The hot chili oil is potent so if you are using that add a little at a time and taste until it's almost where you want. Set the crock pot on LOW and let it simmer for 3 hours, stirring every once in a while. After 3 hours add in the other half of your seasonings and also adjust the heat again if you need to. Simmer for 3 more hours. Voila! Serve with your favorite chili condiments. I prefer shredded cheese and sour cream. You can make this chili as mild or as hot as you want. Cayenne does add heat but to me its not a flavorful heat... it is the heat that catches up to you as you are eating (not a bad thing) but I do like some flavor with my heat and the hot chili oil or some hot peppers do the trick nicely!
Oh and don't forget to fish out the bay leaves before serving they are quite bitter if you bite into one.
You will need a crock pot of decent size and a whole afternoon to let the chili cook.
Ingredients:
2 lbs hamburger
2 or 3 8oz cans tomato sauce (2 if you like thick chili 3 if you like it on the smoother side)
1 can Bush's baked beans (I use Original) think it's the 16oz can
2 12oz cans chili beans (pinto or kidney beans if you can't find "chili" beans)
2 12oz cans diced or crushed tomatoes
1 tsp each of cumin, paprika, chili powder, garlic powder, cayenne pepper, and onion powder
2 bay leaves
Something to give some heat... I mix it up here but for simplicity's sake see if you can find some hot chili oil... I usually find it in the asian/ethnic foods section. You can use your favorite hot sauce or even chop up some jalapenos or habaneros (or any hot pepper) and toss them in this part is totally up to you!
Start by browning and draining the hamburger. Throw it in the crock pot. Throw in all of the canned ingredients (minus the cans of course) juices and all no need to drain any of those. I would suggest only using 2 of the 8 oz cans of tomato sauce to start. Add in both bay leaves and HALF of your seasonings (1/2 teaspoon each). Stir it all up. If you need to adjust how thick your chili is now is the time to do it, adding another can of tomato sauce (or some beer or apple juice or whatever your heart desires) if you want to thin it a little. Also give it a taste and adjust the heat. I usually add in some extra cayenne and introduce whatever "heat" ingredient here. The hot chili oil is potent so if you are using that add a little at a time and taste until it's almost where you want. Set the crock pot on LOW and let it simmer for 3 hours, stirring every once in a while. After 3 hours add in the other half of your seasonings and also adjust the heat again if you need to. Simmer for 3 more hours. Voila! Serve with your favorite chili condiments. I prefer shredded cheese and sour cream. You can make this chili as mild or as hot as you want. Cayenne does add heat but to me its not a flavorful heat... it is the heat that catches up to you as you are eating (not a bad thing) but I do like some flavor with my heat and the hot chili oil or some hot peppers do the trick nicely!
Oh and don't forget to fish out the bay leaves before serving they are quite bitter if you bite into one.
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