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Mad Scientist Chili

1 12 lbs ground beef
16 ounces edmonds beef chili starter (roll)
2 (15 ounce) cans Contadina tomato sauce
1 (10 ounce) can diced tomatoes (carlita or rotel mild brand)
1 (15 1/2 ounce) can chili starter (mild, bushes)
2 (15 1/2 ounce) cans Brook's chili hot beans (or mild)
1 garlic clove
1 tablespoon dried parsley flakes
14 cup vegetable oil
5 cups water
1 tablespoon paprika
1 tablespoon sweet basil
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
14 cup banana pepper (mild sliced)
1 onion
2 teaspoons garlic salt
14 cup parmesan cheese (grated)


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.

Source: www.food.com