Best Mongoose Lava Chili Recipes

Chili's Copycat Molten Lava Cake Recipe - (3.8/5) image

Provided by Susan52

Number Of Ingredients 9

Steps:

Preheat oven to 400 degrees F. In a microwave safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth. Add the powdered sugar and whisk till combined. Add the 3 WHOLE eggs and 1 egg YOLK, whisk till combined. Add 6 tbsp of flour and whisk until combined again. Liberally spray 4 small (1 cup) custard cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is soft set. Remove from oven and let cool for 2-3 minutes before inverting onto a plate. *If you are using the caramel sauce for under the cake, drizzle a little on the plate before inverting the cake. Top each cake with a scoop of vanilla ice cream and then drizzle on the Magic Shell.

Moosewood Red, Gold, Black, and Green Chili image

Provided by gobruijns

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup bulgur
1/2 cup hot water
3 cups canned tomatoes, undrained (28 oz can)
3 tablespoons olive oil
3 cups onions, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon hot pepper sauce or 1/4 teaspoon cayenne
2 green bell peppers, chopped
2 cups corn
1 1/2 cups black beans, drained cooked (14 oz can)
1 1/2 cups red kidney beans, drained cooked (14 oz can)
salt
cheddar cheese (optional) or monterey jack cheese (optional)
cilantro (optional)

Steps:

Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
Cover and bring to a boil on high heat, then lower the heat and simmer gently.
Heat the olive oil in a large saucepan.
Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
Stir the corn and beans, and heat thoroughly on low heat.
Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
Cover and simmer for a few minutes for the flavors to meld.
Add salt to taste.
Serve plain or topped with grated cheese and fresh cilantro.

Wild Game Chili image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds ground moose or beef
2 cups chopped Vidalia or other sweet onions
6 cloves garlic, minced
2 28-ounce cans fire-roasted peeled whole tomatoes
1 8-ounce can tomato sauce
1 cup diced bell peppers (any color)
2 tablespoons chopped fresh parsley
1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained)
2 jalapeno peppers, seeded and finely chopped
1/2 red or orange habanero chile pepper, seeded and finely chopped
1 New Mexico chile pepper, seeded and finely chopped
2 1/2 tablespoons chili powder
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
Kosher salt
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
Freshly ground pepper
1/2 cup beer (or use water)
3 tomatoes

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.