Could I get a recipe for that?[/QUOTE]
As for the lemon cake... I was feeling lazy so I just made my grandma's. All you do is dissolve lemon jello in the water that you add to a boxed cake mix--then just prepare the cake normally. It's very good and very very easy.
As for the chili... you know me... no precise measurements. But first I blend my chili seasoning: Chili powder, paprika, cumin, salt, all 3 peppers, oregano, parsley, and a little curry powder. Play around with the ratios til you find one you prefer. I add a LOT of cayenne because I love it.
Then you need 2 lb. of meat. I use one of lean beef/turkey and one of pork. Then you need one yellow onion minced, 5 cloves of garlic (or less if you don't like that much garlic), and about 3.5 cups of peppers. Here are the peppers I use: Red/green bell, poblano, dried chiles, serranos, jalepenos, anaheims, and banana. Again, find a ratio you like. I like more red bell, poblano, and serranos.
Then you poach the dried peppers for a few minutes and puree them with a can of tomato paste. Unless you wanna chop and simmer your own fresh tomatoes (which makes it better, but takes a bit longer) you'll need a few cans of tomato puree and diced tomatoes.
OK on to the cooking:
First, you brown and season the meat in a big heavy bottom pot. Remove from the pot when browned and add a little olive oil to the leftover fat. Throw in the onion and peppers and add a little seasoning to that as well. When the vegetables are tender, add the minced garlic and let all that cook for a couple more minutes. Put the meat back in and stir in the tomatoes and paste and a bay leaf. Let that simmer for about 3 hours at least. Stir it every once in a while, and add any more seasoning you might need.