Mongoose Lava Chili Recipes

MOLE CHILI

Steps:

• Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
• Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
• Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
• Add the anchos with the stock to a food processor and puree until smooth. Set aside.
• Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
• Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

LAVA ROCK SHRIMP WITH HONEY CHIPOTLE LIME SAUCE AND MANGO JICAMA SALSA

Steps:

• For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.
• For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.
• Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.
• Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.
• Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.
• Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

MAVERICK MOOSE CHILI

Steps:

• Brown the ground moose in a large skillet over medium-high heat.
• Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.

COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] 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 still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
• Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

CHOCOLATE CHIP LAVA COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
• Add the egg and mix until well incorporated.
• Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
• Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
• Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
• Fill each cookie cup with a chocolate truffle.
• Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
• Chill in the fridge for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
• Enjoy!

MOM'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

REFRESCO DE OSMEAL (REFRESHING OATMEAL DRINK)

Steps:

• Put water and ice cubes in a very tall drinking glass. Add oatmeal and sugar to taste. Mix together and ensjoy!

CHILI'S HOT FUDGE MOLTEN LAVA CAKE RECIPE

Steps:

• Spray your pan* with non-stick cooking spray**
• Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed.
• Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
• Bake at 350 degrees for 16-18 minutes (don't over bake! You want these to be moist!).

MONGOOSE LAVA CHILI

Steps:

• Mix cumin, paprika, and chili powders together.
• Heat 1/2 above spice mix in oil until aroma is released.
• Saute cubed steak until surface is well seared.
• Add ground beef, onion, and garlic and continue to saute until beef is ALMOST done.
• Move to large chili pot, and blend in tomato paste.
• Add all remaining ingredients.
• Reduce heat.
• Simmer with occasional stir for at least 3 hours, or as long as you can wait.
• Add ground Habanero (Scotch Bonnet) pepper to adjust heat to taste.
• Add more dark beer (or beef broth or water) to adjust consistency.