This week marks a dozen grilled cheese sandwiches that have been made here on the blog. Well, actually the 12th one hasn’t been made yet, so we need to get busy here!

Let’s cook!

Once again we’ll use bread from the frozen supply in the MBIP World Headquarters Freezer and I thought we’d use the Texas Toast this week, because we’ll need sturdy bread for this week’s sandwich.

While those slices thaw out, let’s go get the ingredients for this week’s grilled cheese sandwich!

The ingredients are, clockwise from left: Hormel Coney Island Chili, Kraft Deluxe American Cheese, Velveeta Cheese Sauce, chopped onions and ground beef.

We’ll also be using seasonings from the MBIP World Headquarters Pantry.

I’ve never had ground beef out of a tube before, so this is kind of exciting! Yes, I’m easily amused.

I liked squeezing it out of the tube, it felt kind of like when you pop a zit that’s loaded with pus. That’s an appetizing image, huh?

Okay, we’ll let the ground beef brown in the pan for a few minutes.

While the ground beef is browning, we’ll grill the onions in melted butter.

I love this tiny little pan!

Now we’ll drain the grease off of the ground beef and put it back in the pan.

We’ll fold the onions in and then add lots of spices to the beef including: Chili Sauce, Tabasco Hot Sauce, ground black pepper, Cayenne pepper, cinnamon and chili powder. The cinnamon adds a nice dash of sweetness to the mix.

Now it’s time to turn this into chili!

We’ll add the Hormel Coney Island style chili and please note that it’s beanless, beans do not belong in chili.

Let’s repeat that one more time with feeling: BEANS DO NOT BELONG IN CHILI!

Then we’ll add a packet of the Velveeta Cheese Sauce for a layer of cheesy richness, we’ll stir it up and now we’ll cover and let it simmer on a low heat for about 45 minutes.

The dog barks at the very end in case you were wondering.

Alright, the chili looks fabulous, let’s try a spoonful.

Wow, that is so flavorful. The seasonings blended together and the cheese adds a nice rich layer to it, perfect!

Okay, now it’s time to make the star of the show, the grilled cheese sandwich!

I’ve got butter melted in the official MBIP Grilled Cheese Pan and I’m going to cook the sandwich differently this week.

My friends Amber and Joe told me about a method they tried the other week and it involved cooking the sandwich on a low heat and turning it often. Usually I have the pan red-hot and sometimes the cheese doesn’t melt that much because the bread is on the verge of burning.

I tried this method and it works great, you have to flip it more, but there’s a lot more control on the browning factor. Thanks for the tip, Amber and Joe!