Mad Scientist Chili

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 30
• 1 1/2 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
• 1/4 cup vegetable oil
• 5 cups water
• 1 tablespoon paprika
• 1 tablespoon sweet basil
• 2 tablespoons chili powder
• 2 tablespoons worcestershire sauce
• 1/4 cup banana pepper (mild sliced)
• 1 onion
• 2 teaspoons garlic salt
• 1/4 cup parmesan cheese (grated)

Recipe

• 1 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.
• 2 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 .
• 3 add bushes chili starter, 2 cans of brooks chili beans, 1 tbs chili powder, to four quart pot, stirring often.
• 4 add ground beef to skillet and cook till no pink left; drain.
• 5 add to skillet 1 can of tomato sauce, 1 can diced tomatoes, 1 tsp chili powder and 1 cup water; simmer 15 minutes.
• 6 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.
• 7 combine into the larger pot and its done serve with shredded cheese on top and/or peanut butter sandwiches.