I am suppose to bring chili to office lunch for approximately 10 people one day next week, I want it to be awesome of course. We have a microwave but I also have a crock pot I could take and plug up. The request I have heard so far is to make it extra meaty and spicy. Any recipes that can be shared would be awesome and much appreciated.
I have a pound of ground beef and a slow cooker... give me your best chili recipes! [more inside]
Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
A friend just shared her recipe for "Friday Chili," which requires 5-10 minutes per day, starting Monday, to yield a steaming pot of chili for dinner Friday night. I love this idea. Can anyone else share incremental recipes that spread out the effort of preparing a meal over several days? Bonus points if they're vegetarian friendly. [more inside]
I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
How can I make chili like they do at Ben's Chili Bowl in DC? But with beans, too? And in a crockpot? [more inside]
I'm making chili for dinner tonight and it tastes kind of sour. I want to learn how to taste things so that I can add to adjust the flavour while cooking, but I don't know what to add. Help my chili taste better! [more inside]
A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.
How do I make a great mole (poblano)? [more inside]