EXTREME FOOD.

[Lethal Interjection]

Again, there is no recipe. But I did just find out the size of our crock pot. 4 quarts.
So here goes a rough attempt at making a recipe for how I did it this most recent time (recognize that I don't use measuring spoons, so these are based on rough visualizations of how much I added):

1 lb of ground beef.
1/2 package of bacon.
1 relatively large onion.
About 4 cloves of garlic.
1 chopped jalapeno (which gave it moderate spice, I'll add more next time)
1 can crushed tomato.
1 can diced tomato (drained).
1 can tomato paste.
3 cans drained and washed kidney beans (I originally did 2, but the chili was too runny so I added a third)
1 package of chili seasoning.
1-2 tsps chili powder
1 tsp Cajun spice
1/2 tsp basil
1 tsp oregano
1/2 tsp of garlic powder
1 tsp cinnamon
some Nackle and pepper

I fried up the bacon until it developed a little bit of crispiness around the edges and whatnot. Then I cooked up the ground beef, with the chopped up onion and garlic. Threw both in the crock, with all the canned stuff (save the one can of kidney beans that I added later). Then added the spices, stirred it all up, and turned on the crockpot to high. When it began to bubble, I turned it down to low, and then basically let it sit for about 6 hours. It probably was fine to eat after 4, but it wasn't dinner time yet.
With the cinnamon I would probably stick with 1 tsp. I think I had a bit more than that, and I had a lot more than that the time before. Because of the heavy powder-ness of it, mostly (it doesn't sprinkle well out of the big holes). However, the taste didn't really change from one batch to the other. At least not the taste that I believe the cinnamon gave to it.
As for the variable in the chili powder, I would just leave that to taste. Put in the one, and if it doesn't taste enough like chili, then add more. This was the first time I've actually used one of those packets of chili seasoning.
Keep in mind that this fills up the 4 quart crock really full, almost to the point of leaking out from under the lid. You could probably dial a back on a bit of the stuff.

[videogamefreak]

Man that sounds so good right about now. I'll make a batch next week and let you know how it went.

[mountainmage]

Now, I'm making this face.

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ಠ_ರೃ

[FengharTheNord]

If you keep doing that your face will get stuck, hat and all.

[mountainmage]

Old wives' tale, I say! Hurrumph!

[your_face]

Yeah, harrumph. Why would I get stuck?

[rustypup]

Extreme food - Canadia style - I salute you, madam. That took guts, (well, seal guts mostly, but guts nonetheless)...

[mountainmage]

Maybe she just wanted the seal's power? Or perhaps the seal was hamming it up, and used an idiom when it should've just kept its mouth shut.

[LordRetard]

That's it, Club Baby Seals is back in business!

[smiley_cow]

Extreme food - Canadia style - I salute you, madam. That took guts, (well, seal guts mostly, but guts nonetheless)...

This is the third article I've seen about this today. Oh Michaelle Jean, you're making me love you again.

[AHMETxRock]

So I've got something to share! Ghetto pizza!

Well, first, you need to know that you'll need a long roll, although don't get anything longer than a foot. Freeze those rolls.
You're gonna need some ground beef, various little pick me ups that I'll mention like garlic and chili powder, sauce, shredded cheese, and some sort of pasta, preferably the ziti kind.

First, you're going to cook the meat, then dump it into a pot of sauce and cook that shit too. You're gonna cook it with either mild or hot chili powder seasoning, and some garlic in it. When that's done, you want to refrigerate that stuff.
Then wash that pot and boil some of that pasta. When that's done, you're going to let that chill as well.

Take your frozen rolls out, and put them into your stove at 300 for a while, until that start to get nice and defrosted. It works better to freeze em first, even if it takes longer. Take the rolls out of the over BEFORE they get to the level of cruncy-tasty you prefer.

Take out your sauce-n-meat, your shredded cheese, and your pasta. Now, the pasta should get cut into chunks, and can either be put into the sauce or kept seperate, or not put in at all if you don't like it. The pasta will make it a bit more filling however.
Cut your rolls in half lengthwise, then put a thin layer of shredded cheese on it. Next, throw some of the meat and sauce on it, and then the pasta. Coat it with a second layer of cheese. Stick it into the stove again at 450 until you DO achieve the crunchy-tasty level, but at the same time the cheese melted-crisped level you desire.

[Cirtur]

pics or it didn't happen. Also I would like to see what the point of it is.

[LordRetard]

Maybe it's for people who can't afford pizza.

Hey guys, what's the difference between a pizza and a colored feller?

Truth is they're TOTALLY different.

[Cirtur]

People like pizza.

[AHMETxRock]

I ate it all, and I used up all of the sauce and meat. Another time perhaps.
We're been snacking on this the past three days, but since there are 5 siblings it was more productive to make a larger amount.
Perhaps for you dopes in college trying to impress ladies?