My friend and I set out to compose a masterful batch of chili for the purpose of breaking in my slow cooker this weekend. For hours upon hours we slaved, choosing only the highest quality constituents, calculating the most salivating proportions, and tirelessly ensuring that every single gram of our ingredients was combined to the most complimentary of effects. Thus, our Mighty Marvelous Man Chili was born. Contrary to what its name might indicate, the recipe contains no men. In an unprecedented display of selflessness, I've decided to share this culinary masterpiece with the LEIA community. Go forth and be satiated, friends.

1.5 kg (~3.3 lbs) ground beef
4 Italian sausage links

1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, diced
1 19 oz. can kidney beans, drained and rinsed
20 cremini mushrooms, chopped
6 green onion stalks, diced

8 cloves garlic, crushed
3/4 cup chili powder
1 tbsp ground cayenne pepper
1 tbsp flaked red pepper
1 tbsp ground black pepper
3 tbsp minced oregano
1 tbsp minced thyme

3 cups tomato sauce
1 cup water

-------------------------------

1) Mix tomato sauce, water, chili powder, cayenne pepper, red pepper,
black pepper, oregano, thyme, garlic, bell peppers, onions, kidney beans,
and mushrooms in crock pot.

2) Fry beef to light brown, breaking into small pieces, and drain grease.

3) Steam sausage links, puncturing to release fat into water. Break into
chunks and fry to light brown.

4) Stir beef and sausage into mixture, put lid on pot and cook in slow
cooker on high for four hours or low for nine. Do not remove lid to stir until
before serving.

Contrary to what its name might indicate, the recipe contains no men.

Oh, what a pity..............

:lol:

And I hate cooking! Well, not always.... :lolo:

For hours upon hours we slaved, choosing only the highest quality constituents, calculating the most salivating proportions, and tirelessly ensuring that every single gram of our ingredients was combined to the most complimentary of effects.

So how many hours were you slaving for? :lol:

It looks like a very good recipe by the way! :D

And I hate cooking! Well, not always.... :lolo:
Not when you get to make Mighty Marvelous Man Chili, right?

So how many hours were you slaving for? :lol:

It looks like a very good recipe by the way! :D
Including waiting for the bus and travel time... approximately, three. Seven, if you include cooking time. :D

Thanks, it is! I just realized, though, that the thyme is not thyme at all: it's supposed to be sage. Also, it's powdered and not minced. I'm not sure why I typed "thyme" instead; I must have been thinking about Scarborough Fair.

Get rid of the Italian sausage, kidney beans and mushrooms, and I'd try it. :lol:

What?? But then it wouldn't even be chili! It would just be fried ground beef with a chili pepper sauce. Theriouthly...

Theriouthly...

To quote yourself...

What??

Do you mean "thoroughly" or "theoretically" or what? :confusion :lol:

I mean, "seriously". Like, theriouthly...

Lame. :stickout:

Not when you get to make Mighty Marvelous Man Chili, right?


I don't like chili... :rolleyes:

Lame. :stickout:
Yeah? Well, I'm rubber and you're glue, so whatever you say to me bounces off me and sticks to you! Myeeeeh! :stickout:

I don't like chili... :rolleyes:
...

That can only be because you've not tried Meaty Man Chili!

What?? But then it wouldn't even be chili! It would just be fried ground beef with a chili pepper sauce. Theriouthly...

Where I'm from, chili doesn't have beans. It does, however, contain cinnamon and chocolate.:confusion

Iiiiiiiiiiiiiiiinteresting...

I don't suppose you have a recipe?

If the creator says it is good, I'm not sure I'd be willing to try it. However, I need a match for my dads chili, because his is amazing, and it isn't nearly as complicated.

I love to cook. I don't "love" to bake because it takes more concentration, but if the end result tastes good, then it was worth it.

I love french onion soup, and I came across a recipe that was pretty good, but I have altered it almost completely and made something I have proud of. I make many good things, to list them would take a while. I can't wait to be in an apartment next year and be able to try new things out on my own.

Iiiiiiiiiiiiiiiinteresting...

I don't suppose you have a recipe?

The chili recipes in my house are for Texas-style chili, with beans and no chocolate. (My parents lived in San Antonio.)
However, I did some googling, and...
http://whatscookingamerica.net/Beef/CincinnatiChili.htm
http://homecooking.about.com/library/archive/blbeef89.htm

See what you think. You ARE supposed to serve it over spaghetti and perhaps with shredded cheddar.

Your recipe sounds good, though. I'll just take out the beans and try it next time I'm home.

Sorry, Jon, we only made it on Saturday, so right now the creators are the only persons who've partaken of this magnificent cuisine. It's a rather thick chili that is fairly spicy, though. I've sent the recipe off to my father and sister and am waiting on their opinions.

It's also not that complicated, despite the somewhat large number of ingredients. Chopping and mixing them takes little time. The most involved (and time consuming) parts are frying the hamburger and breaking and frying the sausage. These are optional, really, as the slow cooker will cook both of them, but the fat draining is pretty important, I'd say. Just for the heck of it, I poured the excess grease into a pyrex measuring cup, and the hamburger alone produced 210 mL of fat/grease/other crap. The sausage left a 1 mm thick film in a 20 cm diameter pot, so you're looking at almost 32 mL of fat and oil from that. Given the utterly large amount of stuff in the recipe, there's no need to include all of those extra calories.

I can't wait to be in an apartment next year and be able to try new things out on my own.
That's where I am now. It's lots of fun when I can scrounge up the cash for fresh ingredients. I made a totally sweet lasagna in July. I have a recipe for a barbecue sauce that is nothing short of amazing for chicken, if you're interested. Also, please post any recipe that you feel might be worthwhile: it'd be great to have more ideas with which to play.

Thanks for the links, Kathryn! We actually shredded cheddar into our first bowl of the chili, and it worked pretty well. Cocoa powder might make an interesting addition to a chili mix. Worcestershire sauce is something that I've also never considered. Seems more like a spaghetti sauce, though! :D

I love to cook. I don't "love" to bake because it takes more concentration, but if the end result tastes good, then it was worth it.

I love to bake.
Love it, love it, love it.
Haven't done it since I moved to Massachusetts, though. :(

I don't really like chili because I hate tomatoes. I flat-out refuse to eat anything with spaghetti sauce in/on it, with the exception of pizza. Occasionally, I'll eat salsa with tortilla chips, but that's about the extent. And every once in a while, a bowl of my mom's chili, beanless, served over rice with shredded mozzarella cheese.

P.S. -- People from Ohio are weird [so say the people from Michigan, hahaha]. :lol:

Thanks for the links, Kathryn! We actually shredded cheddar into our first bowl of the chili, and it worked pretty well. Cocoa powder might make an interesting addition to a chili mix. Worcestershire sauce is something that I've also never considered. Seems more like a spaghetti sauce, though! :D
You're welcome!
That's...pretty much what it is. They call it chili...:rolleyes: If I decide I'm brave enough to try it, I'll add a bit of tobasco sauce or a jalapeno to it--spicy food is my friend.

Printed it out. It looks GoOd!

Don't forget to exchange sage for the thyme, Steven. Though, I've honestly never cooked with thyme, so I couldn't tell you what difference it would make.

Looks like I might be trying chili on pasta sooner than I thought, Kathryn. I was making another batch of mine last night and passed out near the end of the process. It ended up cooking more than twice as long as it needed to, so mixing with other stuff is all it's really good for. Mine's a bit more potent mix of herbs and spices than the Cinci stuff, though. :D

It's gonna be fun cleaning this up later this morning. There are actually charred remains on the sides of the stoneware. I can't believe that I burned chili in a slow cooker... :rolleyes:

Whoops, sorry for the double post, but I realized last night that some of my estimated quantities were wrong for the herbs and spices (we measured everything by eye when making it - I only guessed when writing it down afterwards). Here's a revised list:

1.5 kg (~3.3 lbs) ground beef
4 Italian sausage links

1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, diced
1 19 oz. can kidney beans, drained and rinsed
20 cremini mushrooms, chopped
6 green onion stalks, diced

8 cloves garlic, crushed
2/3 cup chili powder
2 tsp ground cayenne pepper
1 tbsp flaked red pepper
1 tbsp ground black pepper
4 tsp minced oregano
1 tsp powdered sage
1 tsp salt

3 cups tomato sauce
1 cup water

-------------------------------

1) Mix tomato sauce, water, salt, chili powder, cayenne pepper, red pepper,
black pepper, oregano, thyme, garlic, bell peppers, onions, kidney beans,
and mushrooms in crock pot.

2) Fry beef to light brown, breaking into small pieces, and drain grease.

3) Steam sausage links, puncturing to release fat into water. Break into
chunks and fry to light brown.

4) Stir beef and sausage into mixture, put lid on pot and cook in slow
cooker on high for four hours or low for nine. Do not remove lid to stir until
before serving.

Sorry about that, if anyone's already made it. :D

Also, if you can find ground sausage, for your own sake, use that instead of breaking it apart manually. Such a pain...

I think you should write a cookbook! :D

That could be fun! I'm afraid, though, that without engaging in rampant plagiarism it would be little more than a cook pamphlet. :blush:

I can see it now...

"THE MIGHT MARVELOUS MAN presents THE MIGHTY MARVELOUS MAN COOKBOOK"

...

When you put it that way... maybe plagiarism isn't such a bad thing.

I can see it now...

"THE MIGHT MARVELOUS MAN presents THE MIGHTY MARVELOUS MAN COOKBOOK"

...

:lolol:

Might was supposed to be Mighty.

Sorry for the double post, but...

Take a look at this:

http://img97.imageshack.us/img97/3470/cookbookcoverul2.jpg

Your future is near, Josh!

^ Hahahaha! :lol:

Yes, it's wonderful isn't it?

Sorry for the double post, but...

Take a look at this:

http://img97.imageshack.us/img97/3470/cookbookcoverul2.jpg

Your future is near, Josh!


Very nice!

Now you've already got a start on your cookbook Josh! A cover and recipe. If you create a new recipe every Saturday, you'll have about 50 by next year! :D
I will be sure to purchase a copy of your cookbook! :lolol:

Of course, I would get 15% of the profits since I designed the cover. Assuming that it would sell, of course...

:lol:

Did you take the pictures yourself? :rolleyes:

Google Images GIMPed in. :D The spiral thing on the side came from a picture of this really odd cookbook about meats...

So really, part of that 15% should go to the people who took the pictures? :hehe:

Josh, you may want to start taking pictures of the food you make so you can include photos!!! :lol:

On the final copy we would take pictures of whatever can be made with it. Then the whole 15% would be mine!

Aahh....okay! ;)

:d

Josh, you may want to start taking pictures of the food you make so you can include photos!!! :lol:
I wish that I could, but don't have my own camera. :(

I love how your cover has two pots of chili, doughnuts, and cake, Steven. All that it's missing is a plate of nachos and a beer can chicken. Really, though... 15% for a title and cover art? You must be joking. :rolleyes:

He sounds like a businessman to me. 12% sounds good to me for title and cover art.

I honestly wonder if we could make that work, it's such a big community here... Have like members submit original recipes and we used to profits toward the forum. That'd be interesting. Lissa? lol...

(I'm kidding for the most part, honest.)

At rates of 15 and 12% of total profits, do you know what sounds good for a title and cover art to me? A polite "thank you" for the contribution and a decision to create my own. :hehe:

:lol:

I honestly wonder if we could make that work, it's such a big community here... Have like members submit original recipes and we used to profits toward the forum. That'd be interesting. Lissa? lol...

(I'm kidding for the most part, honest.)

This was making me think that it would be cool to have a LEIA cookbook...but I don't know how that would work!! :lol:

How 'bout recipies for web pages? Like codes and stuff. THAT would be the cookbook I'd buy!

Everyone is sad, in need of good food.
Us good cooks post our original recipes.
Higher-Ups make sure they are good recipes, possibly testing them.
We make an online cookbook.
We print it off and use spiral things to make it look fancy.
We have pretty pictures on the cover.
We sell it on the forum.
People buy them because this forum is amazing.
The forum makes money.
Lissa adds more features.
Everyone is happy, with scrumptulicious goody recipies in front of their eyes.



I should've gone to a culinary arts school. A masters in business is a good start, then I'll go learn how to cook and have my own business.

Yummy! Good food!!!! :drool:

This would be pretty interesting! lol....do you have a good recipe you would like to share right now?

Not at the moment... I'm at school.

I'm going home this weekend and actually had planned on making two of my things before this thread was even alive. I'll possibly post them this weekend!