Mad Scientist Chili Recipes

MAD SCIENTIST CHILI

Steps:

• In four quart or bigger pot combine 4 cups water and crumbled up edmonds chili roll; simmer at low until chili roll is completely dissolved, stir often.
• Meanwhile in a 10 inches skillet add vegetable oil and diced onion and diced garlic clove, parsley flakes, 1 tsp garlic salt, and 1 tbs worcestershire sauce; simmer till onions are tender .
• Add bushes chili starter, 2 cans of brooks chili beans, 1 tbs chili powder, to four quart pot, stirring often.
• Add ground beef to skillet and cook till no pink left; drain.
• Add to skillet 1 can of tomato sauce, 1 can diced tomatoes, 1 tsp chili powder and 1 cup water; simmer 15 minutes.
• Add to skillet mixture 1 can tomato sauce, 1 tsp worcestershire sauce, 1 tsp paprika, 1 tsp sweet basil, 1 tsp garlic salt. Divide 1/4 cup grated parmesan cheese and sliced banana peppers into both pans. Continue to simmer for another ten minutes.
• Combine into the larger pot and its done serve with shredded cheese on top and/or peanut butter sandwiches.

YUMMY CHILI DOG FROM SCRATCH

Steps:

• Add the ground sirloin, the breakfast sausage, and the salt to a large skillet over medium heat.
• As the meat is cooking, use a wooden spoon or spatula to break the sausage apart.
• Just before the meat is fully cooked (it should still be a bit pink), stop and drain any grease from the meat (using a colander), and then return to the pan.
• Add the hot chicken stock, bring to the boil, and reduce to a slow simmer.
• Chef's Note: I've mentioned this before, but I think it bears repeating. In many cases adding a cold ingredient (like cold chicken stock) to hot ingredients, can significantly change the flavor of the dish. Your stock should be hot, almost to the point of boiling.
• Continue to slow simmer, uncovered, for 10 minutes. The meat should be brown and crumbly.
• Add the chili powder, dry mustard, pepper, cumin, and onion powder, and then continue to simmer until most of the liquid is evaporated, about 30 to 40 minutes, depending on your definition of a slow simmer.
• Chef's Tip: A slow simmer is where there is movement in the pan, but few bubbles are actually breaking the surface.
• Chef's Note: Keep your eyes on the pan, and stir the contents occasionally, if the meat dries out... You're going to have to start all over again.
• Add the Worcestershire, the rice wine vinegar, and the cup of hot water.
• Bring to the boil and then reduce to a slow simmer.
• Continue to simmer and stir as the chili begins to thicken to the desired consistency, about 30 to 40 minutes.
• Chef's Tip: The slower the better. If the evaporation process takes an hour that's fine; it gives the ingredients a chance to meld together. Slow is good.
• That's it; you now have some mighty fine chili for your dogs.
• The best way to cook a dog. First of all I don't drown my dogs... no way. Try this way
• First, add a bit of water to a sauté pan or skillet, about 1/4 inch. Put it over medium heat and wait for it to begin to steam. Add the dogs to pan, and allow them to slowly simmer, until the water boils off. Give the pan a shake or two as they cook, to move them around. By the time the water completely boils off; they're ready.
• Chef's Tip: I have one of those splatter screens that fits over my pans. It's basically a round piece of screen. When I put the hotdogs in the steaming water, I put the splatter screen on top and lay the hotdog buns on top of that. By the time the dogs are ready, I have steamed buns.
• Assembly Put some mustard in the bottom of the bun, lay the hotdog on top of that, cover with a generous portion of chili, and then lay some pickle on top of that. Of course we all have our own ways to dress up a dog... Go Crazy with it, and enjoy.
• Keep the faith, and keep cooking.

MAD SCIENTIST CHILI

Steps:

• Brown ground beef and chicken in a large skillet until chicken is no longer pink in the center and beef is browned and crumbly, 5 to 7 minutes. Drain grease and transfer meat mixture to a large pot.
• Add tomato sauce, crusted tomatoes, water, beer, all chile peppers, onion, bell pepper, green onions, garlic, pepper flakes, chili powder, cayenne, garlic powder, and capsaicin to the meat mixture; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Chop bacon and combine with chili beans in a large bowl; set aside until meat-pepper mixture has simmered for a full hour.
• Add bacon-bean mixture to the pot. Simmer, stirring occasionally, for 1 more hour.