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.

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.

HOT OR COLD VEGETABLE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
• In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
• Bake in preheated oven for one hour, or until center is set. Serve hot or cold.

WATERMELON PINEAPPLE SALSA

Steps:

• Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.